The City of Puebla de los Angeles has always been an important part of the history of Mexican gastronomy. It has witnessed great dishes, such as chiles en nogada and of course: The mole. Yes, this dish that gives us so much national identity and that cannot be missing in any Mexican party, not even if you are in the United States or anywhere in the world, but the truth is that no matter how international it is, it will never match the flavors of this dish produced in Mexico.
In the state of Pueblaare still large culinary traditions and both chefs and cooks, chefs and citizens in general, have been concerned with keeping the gastronomic cultural heritage of this part of the republic alive and current and due to this, this 2022 It is celebrated for the first time in Encuentro de los moles, which promises to bring us a sample of the best moles in the country every year.
The meeting of the moles It is carried out by the hand of the traditional restaurant The mural of the poblanos, an establishment that tells passages of the history of Puebla through the pictorial work of the artist Antonio Álvarez Morán and that has won the hearts of tourists throughout its years of existence. It receives its name due to the fact that inside there are various murals, ranging from that of the Mexican Sayings, to the one that shows details of the Battle of May 5th.
Where to try the moles of Mexico?
This first year, the gastronomic sample who wants to get closer to public will generally take place May 4 to 29 and the invited states are Morelos, Tlaxcala and of course, Puebla. Unlike other festivals and fairs of massthis time, it will be inside the restaurant and every diner You will be able to access each of the moles, which will be on the establishment’s menu, as part of the event also known as The meeting of the moles from St. Paschal Baylon.
During almost the entire month of maythe chefs I chefs invited to the event will be able to exhibit their cymbals in the letter of The mural of the poblanos and everyone who can can go enjoy it in a environment extremely gourmet Y sophisticated. On this first occasion, the space is adorned with fried tamales stuffed with beef tongue in amaranth mole, from Tepoztlán, Morelos and creation of Chef Ivan Quiroz; mole prieto enmolada from chef Francisco Molina de Apizaco Tlaxcala and Mole Amozoc, served with corn tortillas and red rice, from Amozoc, Puebla.
Without a doubt, each and every one of the cymbals will be on the menu as entrees and main dishesso that you have the opportunity to differentiate a mass of other. So if you walk in Puebladuring this month you already know where to stop to expand your panorama of what this typical dish is in various parts of the country, which you can eat in one of the flagship states of the Mexican gastronomy. We know that you will not be disappointed, because this annual event promises to bring the best moles from Mexico on an annual basis.