Coming from a Mexican culture, I am fortunate to have a rich variety of delicious traditional homemade recipes. Most people my age are still salivating at the thought of their grandmothers making this amazing dinner. Almost all Americans agree that Mexican food tastes superb, and one of my favorites and the most traditional of all is the famous "Mole sauce." It is made on special occasions such as birthdays, Christmas, New Years and teenagers' first communion at church. This complex dark red spicy/mild sauce has a legend behind its creation. It is believed in Mexican culture that it was first made at the Convent of Santa Rosa in Puebla during the early colonial period. One day, the nuns of the convent panicked when they learned that the archbishop was visiting them and that they had nothing to prepare for him, due to lack of wealth. The nuns prayed and gathered the leftover ingredients they had left, including chili peppers, day-old bread, nuts, chocolate and spices. After killing a turkey, cooking it and serving it with the gravy on top, the archbishop fell in love with this dish. They asked the nuns about the dish and they answered honestly with “I made a mole,” which is the old word for mix in Spanish. There are also a few variations of this sauce within the Mexican community, but the one I'm going to tell you how to make is the traditional recipe that my grandmother learned from her grandmother; Mole poblano. Mole tends to be a difficult dish because it requires a lot of ingredients as well as time to prepare. For this specific recipe I interviewed my grandmother for. For the vegetables you will need 4 cloves of garlic, 1 onion and 3 small tomatoes. This sauce contains essential spices required...... middle of paper ......t of you with the mole sauce and if you taste it you might think you have done something wrong. Don't worry, because this stomach-pleasing beauty changes flavor once fully cooked. The final step of this recipe awaits. The main pot should be left on low heat for about an hour and a half to two hours while stirring constantly to avoid sticking or burning to the edges of the pan. The sauce can be thinned if it's too thick by simply adding a little, you guessed it, chicken broth. When the sauce is ready, my grandmother usually puts salt and pours it over cooked chicken with rice on the sides. The rice she makes (another traditional dish) is delicious and requires its own recipe. But once the sauce is ready, pour it over the poultry of your choice or get creative. The end result is always a happy mouth and a taste of Mexican heritage itself. Appreciate.