EL MOLE

The term mole refers to various el mole platillo

dishes of Mexican cuisine. The orgullosamente

Word mole is of Nahuatl origin MEXICANO

, come fromt he word molli or mulli

 and its originalmeaning refers to 

any sauce, but in its current

meaning is specific to a group of

dihes that havesome common

elements, such as the fact of

prepared with chilli and spices

INGREDIENTES
Pie de imagen o gráfico.
1.-150 gr. Of black chilli
2.-50gr. Of wide chilli
3.-50 gr. Of chipotle chilli
4.-50gr. Of pasilla
5.-50gr. Of peanut
6.-50gr. Of sesame toasted
7.-50gr. of almonds
8.-5ogr. Of nut
9.-50gr. Of rainsins
10.– 4 piece of bread toasted
11.-1 pack of chocolate
12.-3 pieces of garlic
13.-2 trunk cinnamon
14.-anis
mole
Pie de imagen o gráfico.
15.-1 spoon pepper The head chef was Fray Pascual, who that
day ran all the
16.-1 fried tortilla kitchen giving orders to the imminence
17.-1/2 onion of theimportant visit. It is said
that Fray Pascual was
18.-salt particularly nervous and began to
19.-oil….lard rebuke to his aides, in view of
the disorder that prevailed in the
20.-turkey kitchen. The
21.-chiken same Fray Pascual began to pile on atray all
the ingredients to keep in the pantry and in
22.-animal cookies hishaste
23.-sugar was to stumble right in
front of the pan wheresucculent
24.-male banana turkeys were almost ready.
25.-broth—water They ended up chillies, chopped
chocolate and themost varied
spices spoiling food to be offered to the
HISTORY Viceroy.
Such was
Legend has it that on one occasion Juan
the anguish of Fray Pascual that he
dePalafox, viceroy of Ne began to pray with all his
Spain and Archbishop of Puebla faith, just when told the guests were
seated at
he visited hisdiocese, a convent will 
the table. A while later he could not believe
poblano gave a banquet, for which the chefs  when every one praised boken plate
of the religious community especially strived