Mole poblano Puebla's national-canon mole

Mole poblano is a dark red or brown sauce served over meat, considered a classic version of mole and a culinary symbol of Mexico’s mestizaje ^[1]. The term ‘mole’ derives from the Nahuatl word mōlli, meaning ‘sauce’ ^[1]. Its origins are rooted in indigenous Nahua cuisine, where a preparation called chīlmōlli (chili sauce) was used for fish, game, and vegetables, as recorded by Bernardino de Sahagún ^[1]. The best-known legend holds that mole poblano was invented at the Convent of Santa Clara in Puebla by nuns for an archbishop’s visit; another credits monk Fray Pascual, and some versions substitute the viceroy of New Spain, such as Juan de Palafox y Mendoza ^[1]. Two states—Puebla and Oaxaca—claim to be the origin of mole, but Puebla’s version is the most nationally canonical ^[1].

Defining traits: Mole poblano traditionally contains an average of 20 ingredients, including chili peppers (ancho, pasilla, mulato, chipotle), black pepper, achiote, cumin, clove, anise, tomato, tomatillo, garlic, sesame seed, dried fruit, and herbs ^[1]. Chocolate, a Mexican-origin ingredient, is sometimes added at the end of cooking ^[1]. The sauce is made by roasting and grinding ingredients into a fine powder or paste, which can be prepared ahead and sold commercially ^[1]. It is traditionally served with turkey, but also with chicken, pork, or lamb ^[1].

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