Mexico XIV
Mole Poblano con Pollo
An emblematic dish from Eastern Mexico

Mole Poblano is one of the many types of moles (close to 50!) used in Mexican cuisine. Mole comes from the indigenous Nahuatl word molli or mulli, which means sauce. Back on those days, a commonly mix of chilli, tomato, holly leaf and pumpkin seed. Nowadays in México, the term is used for a number of sauces, all of them different in flavour and color but similar in texture.

“Moles come in various flavors and ingredients, with chili peppers as the common ingredient. The classic mole version is the variety called mole poblano, which is a dark red or brown sauce served over meat. The dish has become a culinary symbol of Mexico’s mestizaje, or mixed indigenous and European heritage, both for the types of ingredients it contains and because of the legends surrounding its origin.”

Wikipedia

https://en.wikipedia.org/wiki/Mole_sauce#:~:text=The%20classic%20mole%20version%20is,the%20legends%20surrounding%20its%20origin

One of the common legends that explain how Mole Pobano was created takes place in Puebla at the Convent of Santa Clara, where resident nuns were asked to prepare a meal for the Archbishop’s visit. Poor as they were and with not many ingredients at hand, they used all what they have available such as chilli, bread, spices, nuts and chocolate to make a sauce that was then to spread on top a turkey they have cooked. The sauce was called mole and it happened to be a big success.

Mole Poblano has been designated as Mexico´s national dish and it is well known outside the country. It is commonly served in birthdays, baptisms and weddings and with shrimp cakes during Christmas. A typical Mole Poblano contains more than 20 ingredients including 4 types of dry peppers: mulato, pasilla, ancho and chipotle. It is usually eaten with chicken, to make enchiladas or to fill tamales. It is also wonderful on turkey and pork.

“When making mole poblano, numbers matter. Properly made, a mole is a true mélange, a whirling combination of subtle flavors so expertly balanced that no single taste is identifiable. It is a case of the sum being greater than the whole, with each ingredient adding a key layer that joins with the others to create a kind of multiplier effect. Individually, the ingredients are good by themselves, but taken together they are sublime.”

The Seattle Times

https://www.seattletimes.com/life/food-drink/two-ways-to-make-mole-poblano-the-hard-way-and-the-relatively-easy-way/

Arroz Rojo is a tomato-based rice, it is commonly served as a side dish and it is an important part of many main meals or comidas. The rice is usually sautéed with garlic and onion and some other ingredients as well as broth are later added. In the 1520’s, the Spaniards first brought rice to Mexico through the port of Veracruz where climate proved to be optimal for its cultivation.

“The introduction of European elements to the Mexican diet by the Spanish colonial settlers was a landmark occurrence in the culinary history of the world and a fine example of the earliest fusion cooking. Spanish ingredients were successfully combined with those of the New World to create modern Mexican cuisine, an important part of which is rice. New World tomatoes were commonly used to replace expensive Spanish saffron in everyday rice dishes, and in each region of Mexico rice was prepared along with the most abundant indigenous ingredients.”

Mex Connect.
Rice: The gift of the other gods.
Karen Hursh Graber

https://www.mexconnect.com/articles/2093-rice-the-gift-of-the-other-gods/

Chia lemonade is a sweet and tart, fresh and healthy beverage. The addition of chia to lemonade makes it a full-bodied, richer cooler.

“In Mexico, chia seeds are often stirred into fruity drinks where they turn gelatinous and add a nice texture to the beverage. Chia was a prized “superfood” by the Aztecs who took advantage of the seed which contains protein, fibre, and omega-3 fatty acids—including high amounts of alpha-linoleic acid.”

The Spruce Eats

https://www.thespruceeats.com/chia-fresca-4178158