What is mole?
There are some confusions regarding mole; it is common to consider it, in itself, a dish of Mexican food, but mole is a sauce whose true origin dates back to Puebla, making it more widely known as mole poblano.
This very particular sauce from Mexican cuisine is used to accompany turkey – as it is traditionally served in Puebla – but it is also common to see it on rice and other types of meats. Traditional mole is prepared using various kinds of chilies, from the spiciest to the milder ones. This combination of typical Mexican chilies gives mole a very distinctive flavor. Another essential ingredient in mole poblano is chocolate. Completing this exquisite flavor combination are almonds, raisins, tomatoes, onions, garlic, and walnuts.
The history of the origin of mole is lost in the labyrinth of years, but like all tradition, it has been the subject of many legends about its birth. One of the most recounted stories refers to an occasion, around the 17th century, when the viceroy Tomás Antonia de la Serna y Aragón was visiting Puebla. To celebrate such a distinguished visit, the nuns from the Santa Rosa convent were asked to prepare a banquet to entertain the authorities. The responsibility fell on Sister Andrea de la Asunción, who carefully began preparing a dish that included all the ingredients she considered most appropriate. The dish impressed the visitors so much that she had to prepare it every day of the viceroy’s visit. This is one of the many legends incorporated into Mexico’s traditions and Mexican cooking, but everyone has their own story about the birth of mole poblano.
From legend to the present day
The importance of Mexican mole has grown so much that since 1991, the Mole Poblano Festival is celebrated every June. It offers an opportunity for chefs from around the world to participate in a competition to determine the best mole poblano.
As with everything in Mexican cuisine, mole poblano has adapted to the customs of different regions of Mexico, giving rise to more than 50 varieties of mole, which can be enjoyed wherever you are.
The Mexican mole, prepared with traditional ingredients, is also a significant nutritional source. Chilies are rich in vitamins A and C, making them ideal for preventing colds and flu. They also help combat symptoms of premature aging. Chili helps lower cholesterol and triglyceride levels. It has been proven that the spicy flavor of chilies is due to a substance called capsaicin, a powerful antioxidant. This substance, along with the chocolate in mole, helps release endorphins, which, as we all know, improve mood and overall well-being.
While the authorship of mole is attributed to Puebla’s culture, other regions of Mexico have developed varieties of mole that are almost as recognized as mole poblano. For example, in Oaxaca, you can enjoy Oaxacan mole, which, of course, is based heavily on different varieties of chilies. Each region of Oaxaca adds its own local ingredients to this dish. Thus, Mexican cuisine continually enriches itself with the exquisite touches of each region.
Food lovers have found in Mexican mole an extraordinary product worth studying – and, of course, enjoying – that allows us to learn about the stories of towns, where Mexican cuisine has become an undeniable cultural heritage. Our journey through Mexico’s flavors will inevitably have a special place when we are served a delicious plate of Mexican mole.
