If you find yourself in the Silicon Valley, you should come to our locations in San Jose and Sunnyvale for some mole poblano that is out of this world.
Mole poblano is a traditional deep-colored, richly textured sauce from certain parts of Mexico that may date back as far as 500 years.The legend states that mole came from pre-hispanic times and that Aztec king, Moctezuma, thinking the conquistadors were gods, served mole to Cortez at a banquet to receive them. This story probably gained credibility because the word mole comes from the Nahuatl word “milli” which means sauce or “concoction”. Another connection could be that chocolate was widely used in pre-columbian mexico, so people jumped to that conclusion.
When making mole poblano, numbers matter. Properly made, a mole is a true mélange, a whirling combination of subtle flavors so expertly balanced that no single taste is identifiable. It is a case of the sum being greater than the whole, with each ingredient adding a key layer that joins with the others to create a kind of multiplier effect. Individually, the ingredients are good by themselves, but taken together they are sublime.
The problem with making a mole poblano for yourself is that the results improve in proportion to the number of ingredients used. The amount of time it takes is also important: Longer is better. So making a really excellent mole poblano in your own kitchen can be a challenge.
Fortunately, I like a good challenge.