WHERE DOES MOLE COME FROM?

There are many stories about the historical origins of Mole. They almost all agree that Mole was born between 1680 and 1688 in one of the convents in the Mexican city, Puebla de los Ángeles. The most frequently told story is that Sor Andrea, sister superior of the Santa Rosa Convent, created the dish to honor the Archbishop for having a convent built for her order. Another spin suggests she was honoring the Viceroy, Don Tomás Antonio de la Cerda y Aragón. She wanted to create the perfect dish, trying to blend the ingredients of the New World with those of the old.

Another tale puts the spoon in the able hands of Fray Pascual, who had the task of creating a banquet honoring the Viceroy, Don Juan de Palafox y Mendoza. The Fray was picking up after his untidy assistants and put a loose collection of spices on a tray when the wind blew the window open and the odd mix of spices was windswept into the dish of Casuelas he was preparing. Whoever had the first bite of Mole, he or she had the first mouthwatering taste of the deep, dark, thick sauce with the robust chile base...and heaven was born!

Today, there are two focal points for Mexican Mole: 1) Puebla and 2) Oaxaca, though Veracruz is famous for "Mole Verde" (with Tomatillos and NO nuts or seeds), Guerrero features "Mole Verde" (with ground pumpkinseeds), Mexico City and Guadalajara play host to "Manchamanteles de Cerdo y Pollo" (simple Red Mole with Meat, Fowl and Fruit). Only Oaxaca boasts their exalted Seven Moles, which we will explore here later.

By Bob Nemo / molepage@ramekins.com