Mole Poblano Cemita

Mole Poblano

Mole Poblano is a sauce from Puebla, Mexico. Not all moles are from Puebla, but this one is. Hence the name. There are those who believe mole was originally made in Puebla, while others believe that it was developed in Oaxaca. The debate of the origins of mole continue to this day.

A recipe of mole Poblano by Mexican artist, Frida Kahlo, brought this dish some notoriety. At the Frida Kahlo Museum in Mexico City, the recipe is written on the wall near her kitchen. Frida prepared a feast of mole for special occasions. Check out Frida Kahlo’s mole Poblano recipe here.

Friends and family gather for special occasions and celebrate with this traditional dish. Having company when making mole is always a good idea too. Cooking with laughter and love is always best when making this complex sauce.

Recipe ingredients can include:

  • Dried Chiles: Mulato, Pasilla, Ancho
  • Tomatoes, Onion, Garlic
  • Mexican Chocolate, Cinnamon, Rasins, Sesame Seeds

Mole Poblano in Puebla

One of the signature dishes of Puebla City is a mole Poblano cemita. This kicked-up torta is a round roll of bread filled with chicken, smothered in mole and topped with sesame seeds. You’ll find this unique Mexican dish served at restaurants all over Puebla City. Local eateries like Fonda Típica La Poblana served up these must-eat treats daily.

1 thought on “Mole Poblano”

  1. This traditional dish from the state of Puebla is only available in August and September when the ingredients are in season. Chiles in nogada sport the colors of the Mexican flag, making it a popular dish during Mexico s Independence Day (September 16) celebrations. The dish is made by stuffing a poblano pepper with picadillo (ground meat, fruit and spices) before it is bathed in egg batter and fried. Then it is plated and topped with a white walnut sauce (nogada), pomegranate seeds and parsley.

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