How I got my “Sor Andrea de la Asuncion” Tattoo

First of all, I didn’t get a tattoo of a nun. I started this blog a few months after publishing my first cookbook (of sorts). It’s a book about Mexican Mole Sauce. While our book unpacks everything from ingredient histories to modern farming, we really only scratched the surface of the mole universe. Among the treasure trove of mole recipes, there’s one story that I really like. Truth be told, I can’t vouch for its complete authenticity, but hey, it’s been whispered down alleyways and kitchens for centuries.

The Puebla Connection
Picture this: Puebla, Mexico, in the 16th century. Among the numerous mole variants, mole poblano is rising as a star. But why, you ask? Besides its undeniably delicious taste, there’s an enchanting backstory that many swear by.

Enter Sor Andrea de la Asuncion
In the backdrop of the Convent of Santa Rosa in Puebla, with limited resources and an upcoming visit from the Archbishop, we meet our protagonist, Sor Andrea de la Asuncion. Faced with a culinary challenge and limited ingredients, she gets to work. Using chilies, nuts, spices, and a wildcard ingredient – chocolate – she whips up a sauce so smooth and flavorful that it catches everyone off-guard, especially the Archbishop!

A Recipe Gone Viral (16th Century Style)
The Archbishop’s reaction? Mind-blown. He loved it so much he wanted the recipe ASAP. And just like that, in a pre-social media world, mole poblano went “viral,” spreading like wildfire from one home to another.

Making Mole Today
Today’s mole poblano is a labor of love. It’s a dance of toasting, grinding, and simmering a variety of rich ingredients, with the finishing touch of chocolate that adds that signature depth. It’s a showstopper at events from weddings to quinceañeras.

But… Is The Story True?
Now, here’s where it gets fun. Is this legend legit or just a culinary myth? To be honest, nobody knows for sure. As with many beloved dishes, the origin story often gets lost, altered, or romanticized over time. And while we might never know the whole truth, the tale adds an extra layer of charm to an already phenomenal dish.

I’ll be posting lots of recipes from the book (like this gem) but if you feel so inclined then pick yourself up a copy of the book. It’s got lots of recipes and some stories behind just about every ingredient you’ll need to make your own crowd-pleaser.