The fusion of the European techniques of the Spanish conquistadors with indigenous cuisine gave rise to modern Mexican Food. This fusion is reflected in few dishes as clearly as in Mole Poblano. Mexico is one of only five countries in the world with an agricultural system. It gives Mexico the unique characteristic of being a country with a diverse culinary history.
The Trading History
Because cuisine reflects the culture of a region, it can tell us much about its history. Until a few centuries ago, when global trade was not common, food was tied mainly to locally grown. As traders spread spices and crops, local cuisine became richer as more people incorporated these new ingredients into their diets.
For many years, the Spanish arrived in Mexico when Mexicans had already grown beans, tomatoes, amaranth, chilies, and cacti (nopales). The Spanish quickly introduced many ingredients from Europe, such as rice, garlic, onions, cilantro, cinnamon, and pepper. These foods and spices became part of Mexican cuisine. This fusion of Spanish and Mesoamerican culture gave rise to the famous Mexican mole poblano. However, it has acquired the status of legend, with many stories mixing fact and fiction.
The Dish’s Story
Most stories about the origin of the mole revolve around the religious convents of Puebla. One story is of a sister who found the recipe for her treat after randomly grinding various aromatic ingredients. Another story is that of a sister. It tells of an important banquet given by the viceroy of New Spain. The ruler was delighted when the sister sweetened the dish with nuts, chocolate, and spices. Another story claims that mole made a terrible mistake accidentally putting the magic ingredients together in a messy kitchen. It led to unexpected culinary success.
A Variety of Ingredients
These stories lend specific folklore to a dish like a mole poblano. However, this combination is not just the result of luck or one person. It is the result of a variety of ingredients developed amidst the culinary melting pot of colonial Mexico. The mole sauce mixed cinnamon from Sri Lanka with Annis from the Orient, cloves from Indonesia, coriander from Persia, and sesame oil from Arabia. It is then mixed with peanuts, chocolate, pumpkin seeds, tortilla chips, and other ingredients to create a unique blend.
The variety of ingredients in mole sauce is so great that they must roast many of them, grilled and mashed before being chopped, peeled, and fried. It creates a rich mix of flavors and textures in one dish. Regardless of its origin, mole is a delicious and varied Mexican dish. It contains so many different ingredients worldwide that it truly represents the cultural mix of Mexican cuisine.