When I ventured to Pilsen this afternoon for the Mole de Mayo Festival, I came to listen to mariachi music, watch some “Nacho Libre”-style wrestling, and of course, sample dishes made with mole poblano, a thick, Mexican sauce flavored with spice and chocolate. My favorite was Mundial Cocina Mestiza’s sweet, tangy fruit-topped mole over pork, served on a corn tostada. I wish I know how to say “delicious!” in Spanish. (Delicioso?) Mole takes a special place on Mexican menus, often eaten at weddings and holidays, like Cinco de Mayo. Its significance comes not only from that it’s so rich and tasty, but also because of its religious origins. According to legend, nuns from the Convent of Santa Rose in the Mexican state of Pueblainvented the concoction to impress an archbishop who was coming to visit. After praying to an angel for inspiration they mixed together everything they had including chilies, spices, day-old bread, chocolate, seeds, nuts, and about a dozen other ingredients then boiled it for hours. The poured the sauce over a turkey and served it to a very pleased archbishop. So on Cinco de Mayo, don’t limit your Mexican cuisine to margaritas and chips, try a mole at a place like: Nuevo Leon Restaurant, 1515 W. 18th St. (Pilsen) La Oaxaquena, 3382 N. Milwaukee Ave. (Irving Park) Frontera Grill and Topolobampo, 445 N. Clark St. (River North) Adobo Grill, 2005 W Division St. (Wicker Park) El Barco, 1035 N Ashland Ave. (West Town)
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Kate Shellnutt
I’m a freelance religion reporter and blogger for the Little Things. I majored in religion and journalism as an undergrad, and I'm now completing my master's in journalism at Medill.
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Comments
Great wrapup of the festival and nice little history lesson!
i love the fact that the nuns got chocolate seeds banned from the church because they got too obsessed with them.
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