While mole poblano de guajalote – Puebla-style turkey mole — is considered the national dish, it is by no means the only mole. 0. It is the most complex and difficult to make of the sauces. There are some misconceptions here that mole is only the brown chocolate sauce that in Mexico is called mole poblano. It is often poured over fried plantains, and served with sesame seeds on top. Authentic mole sauce generally comes in two varieties: Mole Poblano, a deep red or brown sauce often poured over meat dishes such as Carne Asada or Pollo (chicken), and Mole Verde, or green mole. [6], Modern mole is a mixture of ingredients from North America, Europe,Africa, and Asia making it one of the first intercontinental dishes created in the Americas. The nuns prayed and brought together the little bits of what they did have, including chili peppers, spices, day-old bread, nuts, and a little chocolate. any kind of cooked meat. Here is a fantastic recipe for traditional mole poblano, created by Mexican American chef and food blogger, Mely Martinez. Outside of Mexico, it often refers specifically to mole poblano. Chiles en Nogada is a traditional dish of the state of Puebla. [15] The dish enjoys its greatest popularity in central and southern Mexico, but simpler versions of mole poblano did make their way north. However, like a sauce, it is always served over something and never eaten alone. The origin of the name reveals its prehispanic roots: 'mole' or 'molli' means 'sauce' in indigenous Nahuatl. The dish has become a culinary symbol of Mexico's mestizaje, or mixed indigenous and European heritage, both for the types of ingredients it contains and because of the legends surrounding its origin. This dark-brown colored dish uses chocolate and chilies. In the 1940s, one family made the long trek to Mexico City proper to sell some of their mole at the La Merced Market. Mole poblano Upload media: Instance of: culinary speciality: Applies to jurisdiction: Puebla: Country of origin: Mexico; Authority control Q3319470. It has relatively many ingredients in numerous variations. Join host Famous Fat Dave as he tries to unlock the mystery of Cinco de Mayo's most unusual food Mole Poblano. 4.2 out of 5 stars 11. Mole is the generic name for a number of sauces originally used in Mexican cuisine, as well as for dishes based on these sauces. [7] Its base, however, is indigenous. Even if you can’t get outside Quito during your visit, there’s plenty of birds to see, as the metropolitan district of the capital city alone has approximately 542 species. [6][29] Ninety-nine percent of Mexicans have tried at least one type of mole. [3], Oaxaca has been called "the land of the seven moles". Puebla’s most famous mole is without a doubt its namesake mole poblano, the most internationally recognized mole and the variation that if classed as the official national dish. [11], Various types of mole sauces can be found throughout the center of Mexico toward the south. of Fiesta Mole Poblano to each 1 lb. While this town hosts one of the country’s many annual mole fairs each October, the largest pot of mole ever made was actually at Puebla’s mole festival – it served over 11,000 people. The debate of the origins of mole continue to this day. Share. [3][4][5], A number of mole powders and pastes can be prepared ahead of time and sold, such as mole poblano, mole negro, and mole colorado. Serve hot. [14] According to Rick Bayless, the ingredients of mole can be grouped into five distinct classes: chiles, sour (tomatillos), sweet (dried fruits and sugar), spices, and thickeners (nuts and tortillas). [11] Theories about the origins of mole have supposed that it was something imposed upon the natives or that it was the product of the baroque artistry of Puebla, but there is not enough evidence for definitive answers. [9] Producers in Atocpan have their own versions of the various types of mole, often keeping recipes strictly secret. Several U.S. cities hold a Running of the Chihuahuas event where the small dogs of Mexican origin race adorably to the finish line. The states of Oaxaca (best known for mole negro) and Puebla (best known for mole poblano) both claim that they are the original source of mole, but there are so many different types of mole that we might never learn the origin. [3], All mole preparations begin with one or more types of chili pepper. They did not contain chocolate, which was ingested as a bitter beverage, and in all of the writings of Sahagún, there is no mention at all of it being used to flavor food. One popular (non-Mexican) food writer defines mole as a “thick, dark sauce” when, in fact, it is often neither dark nor particularly thick. Mole Negro, Mole Poblano, Mole Colorado — each of these types of mole may contain a few ounces of chocolate, but when the end result is nearly a gallon of sauce, it's clear that chocolate isn't the biggest flavor component of the dish. Two states in Mexico claim to be the origin of mole: Puebla and Oaxaca. For turkey or hen , use 1 oz. Its distinguishing ingredient is the leaf of the hoja santa. I’m sure you have tried ‘mole verde’, pipián, coloradito, and other moles (yellow, red, etc.). Two states in Mexico claim to be the origin of mole: Puebla and Oaxaca The best-known moles are native to these two states, but other regions in Mexico also make various types of mole sauces. The states of Oaxaca (best known for mole negro) and Puebla (best known for mole poblano) both claim that they are the original source of mole, but there are so many different types of mole that we might never learn the origin. The Nahuatl etymology of the name probably indicates a Mesoamerican origin. [3], Moles come in various flavors and ingredients, with chili peppers as the common ingredient. Mole (pronounced moe-lay) comes from the Nahuatl word mōlli (sauce) or chīlmōlli (chile sauce). [2], In Guatemala, mole is a dessert sauce made from dried chilis, tomatoes and pumpkin seeds. Puebla’s most famous mole is without a doubt its namesake mole poblano, the most internationally recognized mole and the variation that if classed as the official national dish.This dark-brown colored dish uses chocolate and chilies. [2] Mole has a strong flavor, especially the dark ones and is considered to be an acquired taste for most. [20], The women of Santa María Magdalena in Querétaro have been locally known for their mole for about 100 years. It was successful, but they brought with them only two kilograms since it was made by hand grinding the ingredients on a metate. It’s said that this region produces almost 90% of the mole consumed in Mexico City and that over 90% of the population there make their living from mole production. Oaxaca, on the other hand, is often nicknamed the land of the seven moles; colorado, mole negro, mancha manteles, verde, amarillo, chichilo and coloradito. Electricity and other modern conveniences were slow to arrive, allowing the community to retain more of its traditions longer. [2], Prepared mole sauce will keep for about three days in the refrigerator and it freezes well. Our spicy Mole Poblano includes BAKER'S Semi-Sweet Chocolate to add a traditional, yet surprising depth of flavor. Hence the name. 62 ($1.04/Ounce) Get it as soon as Thu, Dec 10. [12], Mole verde can refer to a number of different sauces that all finished with a green color. Mole Verde features pumpkin seeds and green chili peppers, which give the sauce its distinctive color. [9][10] Ingredients that have been added into moles include nuts (such as almonds, peanuts, or pine nuts), seeds (such as sesame seeds, pumpkin seeds, or squash seeds), cilantro, seedless grapes, plantains, garlic, onions, cinnamon, and chocolate. Fry in 2 tablespoons of lard about 5 minutes. Mole is an archaic word for mix; now this word mostly refers to the dish, and is rarely used to signify other kinds of mixes in Spanish. I found a website that talks about its history, which you can read here, and the recipe that the government of the State of Puebla has on its website and claims to be very close to the original.. Over the years, mole recipes have gradually become more elaborate. The paste will keep six months in the refrigerator and about a year in the freezer. This is cooked over a low heat, and stock is continuously added (alongside additional ingredients), until it reaches the desired consistency. Christopher says: March 14, 2013 at 11:47 pm Ancho is a dried poblano … The origin of the name reveals its prehispanic roots: 'mole' or 'molli' means 'sauce' in indigenous Nahuatl. [9] The production in the town has become very competitive, especially in quality. Making mole is a time-consuming labor of love, usually reserved for special occasions. Get menu, photos and location information for La Casita Mexicana in London, ENG. Mole is a dish with pre-Hispanic roots, mentioned in Bernardino de Sahagún's General History of Things of New Spain (1569). Mole Poblano is a sauce from Puebla, Mexico. Legend has it that it … Ecuador has one of the largest and most diverse concentration of exotic birds in the world. [11], The city of Puebla also holds an annual mole festival, whose proceeds are shared among the Santa Rosa, Santa Inés and Santa Catarina convents. It is even possible that both states came up with their respective versions of mole at the same time! Mole poblano is a popular chili sauce used in Mexican cuisine. In the manuscript it is mentioned that a stew was … Lees recensies, bekijk het menu en foto's en maak online reserveringen voor Rosita’s Mexican Grill. One version locates the origin of the mole poblano in the convent of Santa Rosa, in the city of Puebla, when a nun ground different peppers and other condiments together in a metate. In 1940, Father Damian Sartes San Roman came to the parish of San Pedro Atocpan and saw the potential in marketing mole to raise living standards in the area. The origin of the most widely known mole, mole poblano, made from chilli peppers and bitter cocoa, is disputed. FREE Shipping on orders over $25 shipped by Amazon. Based on facts, Mole had its origin in pre-hispanic Mexico, when it was called mulli and was made with turkey and served in Aztec rituals and other festive occasions. What remained the same was the use of chili peppers, especially ancho, pasilla, mulato and chipotle, and the consistency of the sauce. The nuns took various spices, nuts, chocolate, day-old bread, and 20 more ingredients they had and improvised. [11], The care and tradition that went into the moles from there made them popular and made the town famous in the Mexico City area. Mole, derived form the nahuatl wolrd ‘mulli’, means sauce, and as such was prepared often in prehispanic times. Leftover sauce is often used for the making of tamales and enchiladas (often called enmoladas) or over eggs at brunch. Mole Verde recipes vary greatly depending on their region of origin, but a good Mole Verde sauce could include chili poblano, green tomatoes, garlic, onion, cilantro, celery, and radish leaves. [22] The world's record for the largest pot of mole was broken at the city's 2005 festival. 4.4 out of 5 stars 54. 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