MOLE POBLANO MULLI objetivo general. EL MOLE NO ES EL PRODUCTO DE LA CASUALIDAD SI NO EL PROCESO LENTO CULINARIO. Chapter XX of José de Acosta's Historia natural y moral de las Indias describes varieties of chili peppers and their uses in the New World. Image of Chili Peppers. El mole poblano, esa salsa de chocolate que tomó otra dimensión con la El mole (mulli en la lengua indígena náhuatl) tiene origen . sithfer Aficionados del santos, a la directiva le vale mother la historia del santos, sus v.


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Ironically, though Europeans drove mole poblano historia spread of Capsicum throughout the world, Western Europeans originally regarded the chili pepper as a mere ornament, prized mole poblano historia its color and novelty more than its pungent flavor. With detailed descriptions and illustrations of around different plants, De Historia Stirpium amalgamated careful observation with the classical learning of the German Renaissance.

Based on careful observation, Albrecht Meyer provided detailed sketches of each plant. Though most of the chili peppers in the woodcut are fully ripe, many are still in the early stages of development. Though Fuchs ostensibly created De Historia Stirpium for a scientific audience [7]its translation into the German vernacular, as mole poblano historia as its mole poblano historia translations into Dutch, French, Spanish, and a variety of other languages, suggests that the work appealed to another audience.

To Europeans sufficiently wealthy to afford such books, the image of the chili pepper may have held the same ornamental value as the plant itself.

Chili Peppers · Mole Poblano · Food origins

Through this striking naturalistic representation, the viewer could experience, likely for the first time, the novelty of this New World species. It is hardly surprising that the chili pepper spread more rapidly than virtually any other New World foodstuff. The other legend states that mole came mole poblano historia pre-hispanic times and that Aztec king, Moctezuma, thinking the conquistadors were gods, mole poblano historia mole to Cortez at a banquet to receive them.

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Another connection could be that chocolate was widely used in pre-columbian mexico, so people jumped to that conclusion.

New York]p. Turkeys were cooking in cazuelas on the fire; as Fray Pascual, scolding his assistants for their untidiness, mole poblano historia up al the spices they had been using, and putting them together on a tray, a sudden gust of wind swept across the kitchen and they spilled over the cazuelas.

Poblano Kitchen What do the real experts say? In all the pages of Sahagun that deal with Aztec cuisine and with chocolate, there is not a hint that it ever mole poblano historia into an Aztec dish.

Mole sauce

Yet, today many food writers and gourmets consider one particular dish, the famous pavo in mole poblano, which contains chocolate, to represent the pinnacle of the Mexican cooking tradition.

Coe and Michael D. Coe [Thames and Mole poblano historia There is no greater expert on pre-hispanic Mesoamerica than Michael Coe mole poblano historia this detective is convinced. Case closed for now on the mystery of the origins of mole poblano.

Mole Poblano: The History Of Mexico's Most Famous Culinary Preparation:

In the s, one family made the long trek to Mexico City proper to sell some of their mole at the La Merced Market. It was successful, but they brought mole poblano historia them only two kilograms since it was made by hand grinding the ingredients on a mole poblano historia.

In the s, he was part of a small group which became a cooperative, which constructed the Las Cazuelas restaurant.

This is where the first Mole Exhibition was held in Prices for mole run between 80 and pesos per kilogram, depending on the maker and the type.

mole poblano historia A number of moles are made in the town, but mole almendrado mole with almonds is signature to the area.

Twenty-two brands are permitted to print "Made in San Pedro Atocpan" on their labels. The spiciness of this version is very mild.

It does not contain chocolate, but generally contains tomatillos, hoja santa, chili peppers, garlic and onions to give it a green hue. Most of these must be made fresh and not from a mole poblano historia, as they require a number of fresh herbs and other ingredients.

Mole de olla is a stew made from beef and vegetables, which contains guajillo and ancho chiles, as well as a number of other ingredients found in moles.


It is often poured over fried plantains, and is served with sesame seeds on top. However, northern versions are far less complex and generally used to make enchiladas.

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