Coming from a Mexican culture, I am fortunate to have a rich variety of delicious homemade traditional recipes. Most people my age always drool at the idea of ​​their grandmothers making that amazing dinner. Almost all Americans agree on the superb taste of Mexican food, 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 Year and the first communion of teenagers in church. This complex dark red spicy/sweet sauce has a legend behind its creation. In Mexican culture it is believed to have been first made in the Convent of Santa Rosa in Puebla at the beginning of the colonial period. One day the nuns of the convent panicked when they discovered that the archbishop was visiting and they had nothing to prepare for him due to lack of wealth. The nuns prayed and gathered together the scraps of ingredients they had left including chillies, stale bread, nuts, some chocolate and spices. After killing a turkey, cooking it and serving it with gravy on it, the archbishop fell in love with the dish. They asked the nuns about the dish and they responded truthfully with, “I made a mole,” which is the old word for stir in Spanish. There are also some variations of this sauce within the Mexican community, but the one I will teach you to make is the traditional recipe that my grandmother learned from her grandmother; Mole poblano. Mole tends to be a difficult dish as it requires many ingredients and 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 cherry tomatoes. This sauce has the essential spices required......middle of paper......t of you with mole sauce and if you taste it you might think you've done something wrong. Don't worry, because this stomach delight changes flavor when fully cooked. The last step in this recipe is waiting. The main pot should be left on low heat for about an hour and a half to two hours stirring constantly to prevent sticking or burning to the edges of the pan. The sauce can be thinned out if too thick by simply adding more, you guessed it, chicken broth. When the sauce is ready, my grandmother usually puts a little salt and pours it on the cooked chicken with rice on the sides. The rice she prepares (another traditional dish) is delicious and requires its own recipe. But after the sauce is nice and ready, pour it on the poultry of your choice or get creative. The end result is always a happy mouth and a taste of Mexican heritage itself. Enjoy.