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Dennis Brown (talk | contribs) Revert. I've not seen a bunch of that, you need a source to back up the claim, amigo. |
added link to the mexican state of puebla |
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==History==
[[File:Cocina preparación mole 1.JPG|thumb|Woman cooking mole at a small restaurant in [[San Pedro Atocpan]]]]
Two states in Mexico claim to be the origin of mole: Puebla and [[Oaxaca]].<ref name="astasio">{{cite web|url=http://www.impre.com/comida/2010/8/18/mole--platillo-mexicano-con-mu-205353-1.html |title=Mole: platillo mexicano con mucha historia |first=Manuela |last=Astasio |date=August 18, 2010 |publisher=Impresiones Latinas |language=es |trans-title=Mole:Mexican dish with much history |access-date=August 20, 2010 |url-status=dead |archive-url=https://web.archive.org/web/20111005092817/http://www.impre.com/comida/2010/8/18/mole--platillo-mexicano-con-mu-205353-1.html |archive-date=October 5, 2011 }}</ref> The best-known moles are native to these two states, but other regions in Mexico also make various types of mole sauces.<ref name="demystifying">{{cite web |url= http://www.mexconnect.com/articles/2122-demystifying-mole-m%C3%A9xico-s-national-dish |title= Demystifying Mole, México's National Dish |author=Karen Hursh Graber |date= January 1, 2003 |publisher=MexConnect |access-date=August 20, 2010 }}</ref>
Moles come in various flavors and ingredients, with chili peppers as the common ingredient. The classic mole version is the variety called mole poblano, which is a dark red or brown sauce served over meat. The dish has become a culinary symbol of Mexico's [[mestizaje]], or mixed indigenous and European heritage, both for the types of ingredients it contains and because of the legends surrounding its origin.
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