Mole Poblano: History, Ingredients and Where to Buy It in Spain

Mole poblano is, without exaggeration, the most complex and sophisticated sauce in the world. With more than 20 ingredients that include dried chillies, chocolate, spices, seeds and fruit, it is the dish that best represents the fusion of pre-Hispanic and colonial cuisines that gave rise to Mexican gastronomy. If Mexican cuisine is World Heritage according to UNESCO, mole poblano is the jewel in that crown.

For Mexicans in Spain, mole is one of the most missed flavours. That deep aroma, that velvety texture, that complexity of flavour that changes with every bite. In this guide we tell you the history of mole, its ingredients, how to prepare it (or the quick alternative) and where to find authentic mole in Spain.

The history of mole poblano

The word "mole" comes from the Nahuatl "molli", which simply means "sauce". But mole poblano is no ordinary sauce. Its origin is wrapped in legend and reality mixed together, like the ingredients of the dish themselves.

The legend: The most popular version tells that Sister Andrea de la Asunción, a nun of the convent of Santa Rosa in Puebla, created mole in the 17th century to impress the viceroy Tomás Antonio de la Cerda, who was visiting the city. In a moment of divine inspiration (or panic at the visit of an authority), she mixed chillies, chocolate, spices and bread to create a sauce that left the viceroy speechless.

The reality: Historians believe that mole is a gradual evolution of complex pre-Hispanic sauces that already existed before the conquest. The Aztecs prepared elaborate "chilmollis" (chilli sauces) for their rulers. The arrival of European ingredients (spices, bread, sugar) enriched these sauces until they became what we know today as mole. What is certain is that Puebla became the epicentre of mole, and to this day the city disputes with Oaxaca the title of mole capital of Mexico.

The ingredients of authentic mole poblano

A traditional mole poblano contains between 20 and 30 ingredients. This is the complete list of an authentic Puebla mole:

Chillies (the base):

• Ancho chilli: 6-8 units - provides the colour and the main body
• Mulato chilli: 4-6 units - sweetness and depth
• Pasilla chilli: 2-3 units - notes of cacao and herbs
• Chipotle chilli: 2-3 units - subtle smokiness

Seeds and nuts:

• Sesame: 100g - provides creaminess
• Peanuts: 50g - texture and flavour
• Almonds: 50g - smoothness
• Pumpkin seeds: 30g - natural thickener

Spices:

• Cinnamon: 1 stick (Mexican variety, milder than the Asian one)
• Black pepper: 8-10 corns
• Clove: 3-4 units
• Cumin: ½ teaspoon
• Anise: ½ teaspoon

Other ingredients:

• Mexican table chocolate: 100g (the molinillo type, not for baking)
• Ripe plantain: 1 unit - natural sweetness
• Burnt tortilla: 1 - thickener and dark colour
• Egg bread or stale bolillo: 2-3 slices - body
• Raisins: 30g - sweetness
• Tomatoes: 3-4 medium
• Onion: 1 large
• Garlic: 5-6 cloves
• Lard: 3-4 tablespoons (to fry the paste)
• Chicken or turkey broth: 1-2 litres
• Salt and sugar to taste

Why does mole contain chocolate?

This is the question everyone asks. The chocolate in mole does not make it sweet - it provides depth, bitterness and a velvety texture that rounds off the flavours of the chillies and spices. Cacao was sacred to the Aztecs and was used in drinks and sauces long before the Europeans turned it into a sweet. In mole, the chocolate acts as a bridge between the flavours: it unites the spicy with the smoky, the earthy with the fruity.

It is important to use Mexican table chocolate (Abuelita, Ibarra) or, failing that, 70%+ dark chocolate without sugar. Never milk chocolate or sweet baking chocolate.

The traditional method (for the brave)

Making mole from scratch is a weekend project. In Mexico it is made as a family, with grandmother directing and everyone helping. The complete process takes 4-6 hours.

Summary of the process:

1. Toast the chillies: On a dry comal, 30 seconds per side. Soak for 20 minutes.
2. Toast the seeds and spices: Separately, each in its own time. The smallest ones toast in seconds.
3. Fry the plantain, bread and raisins: In lard until golden.
4. Char the tomato, onion and garlic: On a comal or directly over the flame.
5. Blend everything: In batches, with broth, until you obtain a smooth paste. It may be necessary to pass it through a sieve.
6. Fry the paste: In hot lard, stirring constantly for 15-20 minutes. This step is crucial - it is where the mole develops its final flavour.
7. Add the broth: Little by little until you achieve the desired consistency (it should coat the back of a spoon).
8. Add the chocolate: At the end, stirring until it melts and integrates.
9. Cook over low heat: For 30-45 minutes more, stirring regularly.
10. Adjust the seasoning: Salt, sugar (very little) and broth as needed.

The result is a dark, glossy sauce, with layers of flavour that change as you eat it. It is served over chicken or turkey with red rice, tortillas and sprinkled sesame.

The practical alternative: mole in paste or powder

If you do not have 6 hours (and let us be honest, most of us do not), there are paste moles that are excellent. In Mexico, even families who know how to make mole from scratch use mole paste for everyday cooking.

Recommended brands:

• Doña María: The most popular. The jar of red mole is a classic. Available in Latin shops in Spain for 4-6€.
• La Costeña: Good quality and easy to find.
• Artisanal mole from Puebla or Oaxaca: If you find imported artisanal mole, buy it without hesitation. The difference from the industrial one is enormous.

How to prepare mole paste:

1. Dissolve the paste in hot chicken broth, little by little, until you obtain the consistency of a thick cream.
2. Cook over low heat for 15-20 minutes, stirring regularly.
3. Add a small square of dark chocolate if you want to round off the flavour.
4. Adjust with salt and a touch of sugar.
5. Bathe cooked or roasted chicken and serve with rice and tortillas.

Where to buy mole in Spain

The best options for finding authentic mole in Spain are:

• Specialist Latin shops: Look for the ones that specialise in Mexican produce. In Madrid, Lavapiés has several. In Barcelona, the Raval.
• Amazon Spain: Doña María and other brands are available with Prime delivery.
• Mexican online shops: MexGrocer and other specialist shops import artisanal mole directly from Puebla and Oaxaca.

The other moles of Mexico

Mole poblano is the most famous, but Mexico has dozens of varieties of mole:

• Black mole (Oaxaca): Darker and more complex than the poblano, with chilhuacle chillies that only grow in Oaxaca.
• Green mole: A base of pumpkin seeds, fresh herbs and green chilli. Fresh and herbal.
• Yellow mole (Oaxaca): With chilcostle chilli, lighter and more acidic.
• Mole coloradito: Intense red, simpler than the poblano but delicious.
• Mole de olla: Actually a broth with chilli, vegetables and meat. Comforting.
• Manchamanteles: With fruit (pineapple, banana, apple). Sweet-and-sour and unique.
• Pipián: A base of pumpkin seeds. Green or red depending on the chillies.

Oaxaca is known as "the land of the seven moles", but in reality there are many more. Each region, each town and each family has its own version.

Mole in Mexican culture

In Mexico, mole is not just any dish - it is the dish for the great occasions. It is prepared for weddings, christenings, quince años, the Day of the Dead, Christmas and any important celebration. Making mole as a family is a ritual: grandmothers, aunts, cousins and neighbours gather to toast, grind and cook for hours. It is an act of community as much as a culinary act.

For Mexicans in Spain, making mole (even from paste) is a way of keeping alive the connection with culture and traditions. If you have not yet tried mole poblano, you are missing one of the richest gastronomic experiences in the world. Visit our recommended Mexican restaurants to try it, or dare to make it at home with our recipes.