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Mole … a mulli of pre-Hispanic origin


MEXICO CITY

PFor a long time it was believed that the mole was created in 1685 by Sr. Andrea de la Asunción in a convent in Puebla, but researchers found evidence that the mole, in its original form, it existed long before.

The true origin of mole occurs with pre-Hispanic cultures where the natives mixed various chili peppers with pumpkin seeds, holy grass and tomato to create a sauce they called mulli, this was usually accompanied with turkey meat, although duck or armadillo meat was also used and was served in ceremonies such as offering to the gods.

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With the arrival of the Spaniards in Mexico, new products entered that were added to the recipes of moles such as black pepper, anise and cinnamon.In the case of meats, chicken, beef and pork were integrated. During colonial times, thanks to the gastronomic fusion between pre-Hispanic and European cultures, there was a wide range of ingredients for cooking, resulting in a great variety of moles.

From pre-Hispanic times to the present day, mole represents a celebration because it was and is the main dish at festivities, weddings, 15 years, even funerals, being one of the foods of pre-Hispanic origin that continues to be present in the diet of Mexicans. and that it is an internationally recognized symbol of our culture.

Of pre-Hispanic origin

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The mole is undoubtedly one of the most representative dishes of our gastronomy, tasty and popular, its origin dates back to pre-Hispanic times, but just like our culture it has been transformed through the passage of time. Its term comes from the Nahuatl molli or mulli, and refers to various types of sauces prepared from chili peppers and other ingredients.

The mole is uniqueHowever, it has many variants in its recipes, according to experts in Mexico we have more or less 50 types of moles, which is very likely, if we consider that only the state of Oaxaca boasts seven versions: black, red, yellow, red, green, chichilo and manchamanteles.

There are many recipes for moles in the country, and each preparation varies in ingredients and of course has the personality of its region.

A dish among legends

Behind this delight there are many legends, since it is a creation by chance to “a divine culinary gift”, but in reality it is nothing more than an exquisite mixture of ingredients that has been perfected and enriched with the knowledge of each person who cooks it and adds “their own touch ” from experience.

What is not a myth is that -despite the pandemic- the Mexican countryside, thanks to the work of our producers, continues to produce each of the elements that make up all the Mexican moles and that is how we find dried and dried chili peppers in the markets. greens, tomato, onion, garlic, sesame, chocolate, cinnamon, pepper, pumpkin seed, peanut, almonds, cloves, oregano, thyme and other ingredients to prepare this food that entertains our palate at the same time that it reminds us of what Mexican culture is great and how it has always known, adapted and made the best of the time that is lived …

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