Restaurant Review D’Corazon Restaurant
The conversation at Eddies in denver colorado is the origin of mole sauce
Remembering Mort Rosenblum’s book “Chocolate a bitter sweet Saga of Dark and light”. Cooking “Mole” under a Mexican volcano.. additionally I like Culinarylore.com for my myth-buster threads. that being said – the culinary threads…
Most people associate mole ( Mexico’s most famous Culinary Preparation ) with in the colonial city of Puebla Mexico as the origin of mole poblano, the thick, rich, chocolate-tinged sauce. as the myth goes ~ 16th Century Dominican nuns from the Convent of Santa Rosa in Puebla de los Angeles, upon learning that the Archbishop was coming for a visit, went into a panic because they had nothing to serve him. They combined different types of chiles, nuts, a little chocolate and other ingredients together. Bon appetit Archbishop.
Diana Kennedy, the famous the cusines of Mexico cookbook author ISBN 0-06-181481-4 adds a third version in her book. It is Fray Pascual who was preparing the banquet at the convent where the archbishop was going to eat. A sudden gust of wind swept across the kitchen and mixed together the ingredients.
regardless of the debate, the combination of chilles and chocholate at D’ corazon Restaurant for the Mole Enchiladas is a really good mole sauce and with the chicken enchiladas is the spirit of mole poblano de Guajolote. Buena comida!