|Puebla, Mexico, is responsible for giving us some famous dishes, including Chiles en Nogada (poblano chiles in a walnut sauce) and the featured recipe here - Mole Poblano. In fact, poblano means Puebla, or Pueblan, and mole (pronounced MOH-lay) refers to a rich sauce that incorporates chocolate. In many cases, mole is served with meats and blended with rice and beans, too.|
This city is also the reason we celebrate Cinco de Mayo, meaning the 5th of May. It's actually more of a party in the U.S. than in Mexico. Regional fiestas are held in Mexico City and Puebla, which was a literal battleground in 1862. On that date, a small force, led by General Ignacio Zaragoza, defeated French troops at well more than twice their number. While it was a short-lived victory, the pride of this small group became a reason for annual festivities in the zocalo, or town square, and well beyond. Today, Cinco de Mayo is a reason to commemorate cultural heritage and traditions.
A mole sauce is rather time-consuming and should be made a day ahead of time. However, plenty of ready-made sauces are also available that are wonderful substitutes - all you add is the poultry. Mexican chocolate is dark and typically sold in small disks. It's a blend that also includes cinnamon and sugar along with a hint of vanilla and, sometimes, nuts. Go easy when you're experimenting with this dish the first time - it can easily overwhelm. The chocolate flavor should be delicate and noticed more on the back of the palate.
In a Cinco de Mayo fiesta, you'll want to include other dishes of course. Perhaps start out with a sopa de elote (corn soup) and add an arroz verde (green rice) along with homemade flour or corn tortillas.
(Puebla Style Mole)
2005-2008 C.K. Kennedy
Pittsburg, TX 75686
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