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| What's your fav Mex Food? |
| Tacos, Tortas & Tamales! |
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53% |
[ 7 ] |
| Enchiladas |
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7% |
[ 1 ] |
| Chiles en Nogada |
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15% |
[ 2 ] |
| Mole (Ole)! |
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7% |
[ 1 ] |
| Other (Please list below) |
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15% |
[ 2 ] |
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| Total Votes : 13 |
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| Author |
Message |
MotherF
Joined: 07 Jun 2010
Posts: 1450
Location: 17�48'N 97�46'W
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 Posted: Tue Dec 07, 2010 5:40 pm Post subject: |
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| Quote: |
| The most common version of the legend takes place at the Convent of Santa Rosa in Puebla sometime early in the colonial period. Upon hearing that the archbishop was going to visit, the convent nuns went into a panic because they were poor and had almost nothing to prepare. The nuns prayed and brought together the little bits of what they did have, chili peppers, spices, day-old bread nuts and a little chocolate and more. They killed an old turkey they had, cooked it and put the sauce on top. And the archbishop loved it. |
Nice story but highly unlikely.
| Quote: |
| While chili pepper sauces existed in pre-Hispanic Mexico, the complicated moles of today did not. They did not contain chocolate, which was used as a beverage, and in all of the writings of Sahagun, there is no mention at all of it being used to flavor food.[11] Most likely what occurred was a gradual modification of the original mulli sauce, adding more and different ingredients depending on the location. This diversified the resulting sauces into various types.[7][8] Ingredients that have been added into moles include nuts, peanuts, pine nuts, sesame seed, pumpkin and/or squash seeds, cilantro, seedless grapes, plantains, garlic, onion, cinnamon, chocolate and more. What remained the same was the use of chili peppers, especially ancho, pasilla, mulato and chipotle, and the consistency of the sauce.[7] The true story of how mole developed may never be truly known as the first recipes did not appear until after the Mexican War of Independence in 1810. But the Nahuatl origin of the name probably defines its Mesoamerican origin.[2] |
Much more plausible.
IF mole was developed by nuns in a convent in Puebla. How did it spread to EVERY TINY VILLAGE no matter how remote, in southern Mexico?
I suspect that it was much more likely that the GOOD nuns of Santa Rosa were in a panic over what to make. And one of their indigenous servants stepped up to the plate and made mole as her mother and grandmother taught her to.
But no matter how it came to be--it's delcious, and guess what's on the menu for lunch today at my house? Enchiladas de Mole negro!!!! |
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Prof.Gringo
Joined: 07 Nov 2006
Posts: 2236
Location: Dang Cong San Viet Nam Quang Vinh Muon Nam!
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| Posted: Tue Dec 07, 2010 8:23 pm Post subject: |
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Thanks for all the great responses, now it's time to eat  |
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