Mole

Legend tells that mole was created in 1685 by the Nun, Sor Andrea de la Asunsión, in the Santa Rosa Convent in Puebla, Mexico. With her invention of mole, she was able to satisfy the palate of the Viceroy of Nueva España, Tomás Antonio de la Cerda y Aragón. It has been said he was amazed by the delicious sauce created by the Nun. However, new investigations show that mole's origins have deeper roots in Pre-hispanic Mexican culture.

Fray Bernardino de Sahagún described the dish for the first time in his book "Historia General de las Cosas de la Nueva España" (General History of the Things of the New Spain). He described a ceremonial stew that was specially prepared for Moctezuma and as an offering to the gods. The stew, prepared with chiles, pumpkin seeds, hierba santa, and tomato, was called "Mulli." This translates into sauce or paste in the Nahuatl tongue, and the word has evolved into what we know today as "mole."

With the arrival of the Spaniards, they brought new ingredients like anise, black pepper, and cinnamon to Mexico. In Pre-hispanic times, mole was served with turkey, duck, or armadillo. After the Spaniards arrived, chicken or pork was used. During Mexican colonial times, there were many ingredients from the new and old worlds to cook with, and from the fusion of these two cultures, mole, as we know and love it today, has evolved.

Today we have many different moles unique to every region of the country, each one of them utilizing local ingredients. From the Pre-hispanic times until today, mole represents a celebration of Mexican culture and is the main dish in every party, wedding, or quinceañera. Mole is every Mexican's favorite dish and is a symbol of our cultures, traditions, and ancestral heritage.