Mole Poblano appears as a signature dish in 1 Mexico cities. See each city's local variant and where to eat it.
Mole poblano · Mexico City
A complex Puebla-rooted sauce of 20-plus ingredients including chiles anchos, mulatos, pasilla and chipotle, almonds, peanuts, sesame, raisins, cinnamon, cloves, anise, plantain and Mexican chocolate. Served over turkey or chicken.
Mole poblano was created in the 17th century by the nuns of the Convento de Santa Rosa in Puebla, when Sor Andrea de la Asuncion is said to have invented the dish to honour the visiting Archbishop. The Puebla original recipe runs about 30 ingredients and takes a day to make. The dish migrated to Mexico City through the colonial era and is now the canonical Sunday lunch across the capital. Azul Historico, Nicos and Cafe de Tacuba run some of the city's most respected versions.
Where to eat in Mexico City:
- Azul Historico
- Nicos
- Cafe de Tacuba
- El Cardenal