In Honor of Cinco de Mayo: Mole Poblano

Legend has it that Mole Poblano was created sometime early in the colonial period at the Convent of Santa Rosa in Puebla – the city where the Mexicans defeated the French on May 5, 1862. Upon hearing that the archbishop was going to visit, the convent nuns went into a panic because they were poor and had almost nothing to prepare. The nuns prayed and brought together the little bits of what they did have, chili peppers, spices, day-old bread nuts and a little chocolate and more. They killed an old turkey they had, cooked it and put the sauce on top. And the archbishop loved it.

Mole poblano is the best known of all mole varieties and has been ranked as number one of “typical” Mexican dishes. It has also been called the national dish of Mexico. The state of Puebla is identified with mole poblano and the dish is named after the state. (“Poblano” means “of Puebla” in Spanish.) This sauce is most often served over turkey at weddings and at Christmas, and is prominent during Cinco de Mayo, a major celebration in Puebla and the United States.

While the original recipe included more than 100 different ingredients, the modern-day version is simplified a bit but still involves a wide variety of ingredients and a couple of days to properly prepare. It is a perfect dish to share with friends and family in celebration of Cinco de Mayo, over a few cold cervezas, of course.  Buen provecho!

Mole Poblano Recipe: Mexico Food and More

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