Desde la Cocina

             Traditional Mexican Recipes      
by May Herz        

¿Sabías Que...Did you know that: In the supermarkets today you can buy all kinds of concentrates, pastes and cubes to make mole in just a few minutes. And if you would like to serve a good, red rice as well, all you have to do is buy a little bag of rice that is almost ready to be served! I wonder what the Poblana nuns would think of such heresy?  














This section is dedicated to Mexican Cuisine, which like other artistic expressions of our country, is rich and varied. There is a different type of cuisine in each region of Mexico. This is why we say that Mexican cuisine is really one of the most complete in the world.

 Puebla  state is not only known for its baroque architecture, its marvelous Talavera ceramics,  its colonial convents and its handcrafts, but also for its excellent cuisine, especially that created in the  convents, which produced delights that we still enjoy today.

The creativity of the 16th , 17th and 18th Century Poblana nuns gave us dishes like chiles en nogada, mole poblano, chalupitas, and innumerable sweets we still savor. In fact, the sweets of Puebla are so well liked that the city's Calle 6 Oriente Street has an infinite number of stores that sell them, the reason why it is popularly known as La Calle de los Dulces or "Candy Street".

The word Mole comes from Nahuatl mulli or molli, "sauce" or "concoction".  There are many different regions of Mexico have their own recipes of Mole, but the Poblano is the most popular.  

If there is a fiesta or celebration you can bet there will be Mole served!


Mole Poblano

Serves 12


chicken or turkey
ancho chiles
mulatto chiles
chiles chipotles adobados 
tablespoons chile seed
pasilla chiles
sesame seeds
pumpkin seeds
bar dark chocolate
6 allspice
cinnamon stick 
A pinch aniseed
green tomatillos

cloves garlic
medium onion
1 stale white bread roll
tablespoons vinegar


Clean, wash and boil the chicken or turkey. Cook and cut into pieces, and then fry them in lard.  Puree  the tomatoes and the chipotle chiles and add to the chicken. When cooked through, add one quart of chicken broth.
Mole  sauce: toast the sesame seeds on a  griddle. Fry the bread and remove  from pan; fry the tortillas. 
Fry the chile together with the pumpkin seeds, peanuts, almonds, cloves, allspice aniseed,  and cinnamon. Grind them together with little water. Add the toasted and peeled tomatillos, onion and

garlic. Continue blending, return to heat and slowly  mix in one quart stock. Thicken over a low heat, stirring continually to prevent sticking.

Add the mole sauce to the turkey or chicken and tomato purse. Be sure to stir well. Grind  the chocolate to a powder and sprinkle over sauce. Mix well. Bring to a  boil and thicken. Remove from heat and add the vinegar and one tablespoon hot lard.

Serve a piece of chicken on each plate with a helping of mole and sprinkle over the toasted sesame seeds.


Arroz Rojo

Serves 6


2 cups rice
2 carrots
1 small potatoe
1 cup peas
3 tomatoes
3 cloves garlic
1 piece onion
3 springs parsley
2 cups broth
2 chorizos
3 tablespoons lard

Soak rice in hot water for 20 minutes, rinse, drain and dry. Singe the tomatoes, peel and blend them along with the onion, garlic and add salt to taste.

Peel, dice and cook potatoes and carrots along with peas. Fry the chorizo in the lard, Remove the excess fat and fry the rice until golden. Add pureed tomato. Season to taste and fry until it  thickens.

Add one cup cold water and the vegetables, parsley and salt. When all the water is absorbed, add the hot broth, cover and cook over low heat.


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