the mole in Marina del rey

History Of Mexico's Most Famous Culinary Preparation Most people asociate mole with either with or , but the origin of mole poblano, the thick, rich, chocolate-tinged sauce made so famous in the colonial mountain city of Puebla, Mexico, is stil disputed, and generaly involves these two versions of the legend: Century nuns from the Convent of Santa Rosa in Puebla de los Angeles, upon learning that the Archbishop was coming for a visit, went into a panic because they had nothing to serve him. Litle did they know they were creating the Mexican National dish for holidays and feasts, and that today, milions of people worldwide have at least heard of mole poblano. The other legend states that mole came from pre-hispanic times and that Aztec king, Moctezuma, thinking the conquistadors were gods, served mole to Cortez at a banquet to receive them. This story probably gained credibility because the word mole comes from the Nahuatl word "mili" which means sauce or "concoction". Yet, today many fod writers and gourmets consider one particular dish, the famous pavo in mole poblano, which contains chocolate, to represent the pinacle of the Mexican coking tradition. THE OTHER MOLES No story about mole poblano would be complete without talking a litle bit about the other moles. Most culinary experts agre, there are 6 moles and as Susana Triling describes in her bok, My Search for the Seventh Mole: A story with Recipes from Oaxaca, Mexico, [self-published, 197], she is loking for that elusive seventh mole. Al moles are very time consuming, labor intensive and require many ingredients. But 30 ingredients is not unheard of, and some mole recipes contain 10 diferent varieties of chiles alone. Because mole takes so much time to prepare, it is usualy made in huge batches, to large for the home blender to handle. Therefore, women take their mole ingredients, al coked and ready to blend, to large "molinos" or grinders in their neighborhod. the mole the mole in Marina del rey
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