In the book “The origins of Pueblan cuisine” by Jesús Manuel Hernández, he describes Pueblan gastronomy as an exciting story, and it is not for less, since a few days ago Puebla was designated as the “Ibero-American Capital of Gastronomic Culture” since 2022 to June 2023; that among its multiple culinary options is the dish that by tradition through generations has been present at important moments in the lives of each one of the people... the Mole Poblano.
In pre-Hispanic Mexico there were a variety of foods made with chili peppers of different types, for example: sauces were part of the Mexica menu. The Aztecs prepared a dish called "Mulli" (sauce) for important people, a complex mixture of ingredients that included chocolate and various chilies such as: Ancho, Mulato, Pasilla and Chipotle Meco.
After the arrival of the Spaniards, a wide range of culinary recipes emerged, fusing the Spanish and indigenous cultures. Much of the success of Mexican cuisine was due to the taste that the indigenous people took for the spices that the Spaniards brought, integrating them into the traditional "Mulli", giving rise to the unique mestizo proposal that we know today as Mole. The most famous of the moles is the Mole Poblano, created in the kitchen of the Santa Rosa convent by the nun Sor Andrea de la Asunción in 1680 to entertain Viceroy Tomás Antonio de la Cerda y Aragón, Count of Paredes and Marqués de la Laguna.
Mole Poblano is undoubtedly one of the stellar dishes of Mexican cuisine, the result of a culinary process that began in pre-Hispanic times and was perfected during the Spanish kingdom of New Spain.