¡Mole Poblano!

The word "mole" (pronounced MOH-lay) comes from the Aztec language and refers to a variety of sauces.  The most common "mole", and the one best known in the United States is "mole poblano", a recipe which originated in the city of Puebla.  This complex sauce, which is usually served over chicken or turkey, contains over thirty ingredients... tomatoes, several kinds of chile peppers, nuts, fruit, cinnamon, and don't forget the chocolate.  One legend tells that the dish was created when the Viceroy was going to visit one of the convents in Puebla.  The nuns were frantic to prepare something special for their guest, and they threw everything that they had in the pantry together.

Friday night, Alejandro and I went to a restaurant called "Angelopolitano".  The place specializes in traditional dishes from Puebla.  It is located in the neighborhood of Roma Norte, which is next to Condesa and within walking distance of the apartment.  We had been there last November and had enjoyed "chiles en nogada" (chile peppers in nut sauce), another exquisite dish from Puebla.  That was not on the menu this time (the dish is usually served only in the late summer and autumn).

Instead Alejandro ordered "mole poblano" served over chicken breast.  Alejandro knows his "mole", and he said that it was absolutely superb.

 

I had a dish called "champandongo".  It's like a cake formed from chicken, tortillas, cheese and cream, and covered in "mole poblano".  It was delicious!!!  This second visit has secured "Angelopolitano's" place as one of our favorite restaurants in Mexico City.

(Photo taken by Alejandro)