Mole History

For a long time it was believed that the mole was created in 1685 by Sister Andrea de la Asunción in a convent in Puebla, but researchers found indications that the mole, in its original form, existed a long time before. The true origin of mole dates back to pre-Hispanic cultures where the indigenous people mixed various chili peppers with pumpkin seeds, herb and tomato to create a sauce they called mulli. This was normally accompanied with turkey meat, although duck or armadillo meat was also used and was served in ceremonies as an offering to the gods. With the arrival of the Spanish to Mexico, new products entered and were added to the mole recipes such as black pepper, anise and cinnamon, in the case of meats, chicken, beef and pork were integrated. During the colonial era, thanks to the gastronomic fusion between pre-Hispanic and European cultures, there was a wide range of ingredients for cooking, resulting in a great variety of moles. From pre-Hispanic times to the present day, mole represents a celebration because it was and is the main dish at patron saint festivals, weddings, 15 years, even at funerals, being one of the foods of pre-Hispanic origin that is still present in the diet of Mexicans and is a symbol of our culture recognized internationally.