Mole Poblano

Mole Poblano is the most complex sauce in world cooking — more than 30 ingredients, three types of dried chillies, chocolate, toasted nuts, spices, fruit, and charred aromatics, ground together and cooked for hours until the flavour reaches a deep, integrated complexity. It is the national dish of Puebla and the greatest expression of pre-Columbian and colonial Mexican culinary fusion. It takes two days to make properly.

Puebla, Mexico. The origin legend attributes mole Poblano to the nuns of the Convent of Santa Catalina de Siena in Puebla, who created it for a reception for the Archbishop. The blend of pre-Columbian (chillies, chocolate, native seeds) and European (cinnamon, cumin, almonds) ingredients is the synthesis of the conquest period.

A deep, structured red from the Oaxaca or Baja California wine regions — Mexican Tempranillo or Nebbiolo from Valle de Guadalupe. Or a glass of mezcal reposado alongside the turkey, which echoes the smoke in the charred aromatics.

The dried chillies: mulato (smoked, chocolate notes), ancho (fruity, mild), and pasilla (raisin-like) — toasted dry until fragrant, soaked in warm water Charred aromatics: onion and garlic charred directly on a comal until black on the outside — this bitter, smoky note is a defining element Toasted seeds and nuts: sesame seeds, pepitas (pumpkin seeds), peanuts — toasted until lightly golden. These provide body and fat The chocolate: Mexican Ibarra or Taza brand, 70% dark — not cooking chocolate. Added in the final reduction stage Frying the paste: each component is blended separately, then the paste is fried in lard in a heavy pot, stirred constantly, for 20-30 minutes — this develops the colour and integrates the flavours Turkey or chicken: traditionally turkey (guajolote), braised and the broth used to thin the mole to the correct consistency