Mole poblano: traditional history

Mole poblano is one of the most iconic and sophisticated dishes in Mexican cuisine, with its roots in the state of Puebla, in central Mexico. Its history is steeped in legends and traditions. One of the most famous stories tells that mole was created in the 17th century by nuns from the Santa Rosa convent in Puebla. When hosting an important guest, they improvised a sauce using all the ingredients they had on hand, creating a rich and spicy recipe. The result was an instant success, and this sauce has since become a staple of Mexican cuisine.

Mole also has older origins, dating back to pre-Hispanic times. Civilizations like the Aztecs already used ingredients like chocolate and chili peppers in their cooking. The blend of these elements with European spices, introduced by Spanish colonists, gave rise to mole as we know it today.

Traditionally served with chicken or turkey, mole poblano can also accompany other meats or even vegetarian dishes like enchiladas and tamales. It is often garnished with toasted sesame seeds, adding a decorative and flavorful touch.

Mole poblano is more than just a dish: it is a masterful fusion of history and gastronomy, a complex and exquisite celebration of Mexican flavors.