Mole poblano

Mole Poblano is a traditional Mexican dish, originating from the state of Puebla. It is a type of mole sauce, which is a generic name for a number of sauces used in Mexican cuisine, as well as for dishes based on these sauces. Mole Poblano is considered Mexico's national dish.

History

The history of Mole Poblano is intertwined with the history of Mexico itself. The dish is believed to have been created in the 16th century, in the convent of Santa Rosa in Puebla de los Angeles. The nuns, in an effort to create a dish worthy of a visit by the archbishop, mixed together a variety of local ingredients, resulting in the rich, complex sauce that characterizes Mole Poblano.

Ingredients

Mole Poblano is known for its complex and layered flavors. The sauce typically includes a mixture of chili peppers, chocolate, nuts, spices, and fruits. The exact ingredients and their proportions can vary, but commonly used ingredients include ancho chilies, pasilla chilies, mulato chilies, almonds, peanuts, sesame seeds, raisins, cinnamon, cloves, anise, tomatoes, onions, garlic, and tortillas. The sauce is traditionally served over turkey, but it can also be served over other meats or vegetables.

Preparation

The preparation of Mole Poblano is a lengthy process, often taking a full day or more. The chilies are first roasted and then soaked to soften them. The other ingredients are also roasted and then ground into a paste. The paste is then slowly simmered with broth and chocolate until it reaches the desired consistency. The sauce is then served over the meat or vegetables.

Cultural Significance

Mole Poblano is often served at major celebrations and holidays, such as Dia de los Muertos and Cinco de Mayo. It is a symbol of Mexico's cultural and culinary diversity, reflecting the country's rich history and the blending of indigenous and Spanish influences.

See Also

• Mexican cuisine
• Mole sauce
• Puebla