#Mole Poblano
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mr-fluffy-travel · 5 months ago
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Beyond Tacos: Regional Mexican Cuisine You Must Try
Exploring Mexico’s Culinary Treasures Beyond the Beloved Taco Introduction When people think of Mexican food, tacos often come to mind first. While tacos are undeniably delicious and widely beloved, Mexico’s regional cuisine offers a diverse array of flavors, ingredients, and culinary traditions that go far beyond this iconic dish. From the mountains of Oaxaca to the coastal waters of Veracruz,…
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lavistamexicanrestaurantbar · 8 months ago
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flashgastro · 1 year ago
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Feurig; Mole Poblano
Mole Poblano, ein traditionelles mexikanisches Gericht Zutaten: Für die Mole-Sauce: 3 getrocknete Ancho-Chilis 3 getrocknete Pasilla-Chilis 2 getrocknete Mulato-Chilis 2 Tomaten, geviertelt 1 Zwiebel, geviertelt 3 Knoblauchzehen 1/4 Tasse Rosinen 1/4 Tasse Mandeln 1/4 Tasse Pekannüsse oder Walnüsse 1/4 Tasse Sesamsamen 1/4 Tasse ungesüßtes Kakaopulver 1/4 Teelöffel gemahlener…
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morethansalad · 5 months ago
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Mole Verde / Pipián (Vegan)
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rabbitcruiser · 7 months ago
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National Chocolate Covered Anything Day 
Indulge in a chocolate fountain or fondue to dunk any treats you fancy or drizzle your favorite desserts in delicious sauce and syrup.
Chocolate, a candy loved by both children and adults alike. But how much can it go on? What edible creations can molten chocolate create? Where in the world are certain chocolate dishes made a favorite staple? Well, in order to find the answers to all those questions, we must do a time-hop into the past, for this is the search of the history of Chocolate Covered Everything Day!
Learn about Chocolate Covered In Anything Day
Who doesn’t love chocolate? It’s creamy, sweet, and delicious! While we can all eat chocolate on its own, it is fun to combine chocolate with other ingredients as well! A lot of people love strawberries dipped into chocolate; a real classic. Or, how about some chocolate pretzels? There are plenty of weird and wonderful ideas you can try as well, such as dipping French fries into chocolate ice cream. Hey, don’t knock it until you have tried it! If you have ever wondered what something would taste like in chocolate, today is the perfect opportunity for you to find out.
History of Chocolate Covered Everything Day
We all know and love the dark and sweet bricks called chocolate, we even melt it down and put on our ice cream! When was this delectable treat created? The history of chocolate begins in Mesoamerica. Fermented beverages made from chocolate date back to 1900 BC. The Aztecs believed that cacao seeds were the gift of Quetzalcoatl, the god of wisdom, and the seeds once had so much value that they were used as a form of currency. After chocolate’s arrival in Europe from oversea expeditions in the sixteenth century, sugar was added to it and it became popular throughout all of Europe, first among the ruling classes of the European societies, and then among the common people. Jose de Acosta, a Spanish missionary who lived in Peru and then Mexico in the later 16th century, described its use more generally.
Loathsome to such as are not acquainted with it, having a scum or froth that is very unpleasant taste. Yet it is a drink very much esteemed among the Indians, wherewith they feast noble men who pass through their country. The Spaniards, both men and women that are accustomed to the country are very greedy of this Chocolate. They say they make diverse sorts of it, some hot, some cold, and some temperate, and put therein much of that “chili”; yea, they make paste thereof, the which they say is good for the stomach and against the catarrh.
How to celebrate Chocolate Covered Everything Day
To celebrate the day where we coat everything we can in chocolate, we go out and find an affordable mini chocolate fountain, and then we buy whatever we like to go with our chocolate, take it home and set it up, and then enjoy the chocolate covered foods in the comfort of our own home, enjoying it any time we want! We can also celebrate by buying chocolate syrup, heating it up in a bowl and have a bowl of ice cream with a hot chocolate syrup topping.
There are lots of great chocolate desserts you can make on this day as well! We all deserve a treat now and again, and what better sweet treat than a chocolate-based dessert? From sticky toffee pudding to dark chocolate fondant, we take a look at the best desserts for chocolate lovers.
Let’s start with a Chocolate Sticky Toffee Pudding. This is a delicious traditional English dessert with a chocolate twist. When done correctly, sticky toffee features a rich moist sponge that is topped in a thick and indulgent toffee sauce. It is served with a scoop of vanilla ice cream. The coolness of the ice cream against the warmth of the toffee is an exquisite combination.
How about some Chocolate Bread and Butter Pudding? We recommend pairing the bread and butter pudding with a tasty rum banana ice cream. It’s comforting, creamy, and delicious.
You will struggle to find a dessert as decadent and indulgent as Dark Chocolate Fondant. You need just the right amount of gooeyness in the middle. The dessert is usually finished offer with a smooth and refreshing vanilla ice cream and a thick salted caramel sauce. Prepare for your taste buds to be sent into overdrive.
Finally, do you feel like being adventurous? How about some Chilli Spiced Chocolate Cake? Chilli and chocolate are two ingredients you wouldn’t expect to work well together but they make a delicious pairing. It’s not simply a case of making chocolate spicy. Both ingredients have real, varied fruit flavours and so it’s all about pairing them in a complementary manner, which is what you can do with a Chilli Spiced Chocolate Cake. Take this luxurious dessert and give it a contemporary edge by adding chilli, which gives a pleasant kick that will warm the back of your throat.
All in all, if you are a lover of chocolate sweets, you can rest assured that you will be more than happy with one of the four delicious desserts that have been mentioned! There are plenty of other recipes that you can try on National Chocolate Covered Anything Day!
Aside from making your own desserts, National Chocolate Covered Anything Day presents you with a good opportunity to support a local chocolatier. With the increase in the production of commercial chocolate, a lot of people overlook just how delicate and difficult the art of making chocolate can be! So, why not support your local chocolatier and let them know that you are amazed by their incredible work?
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estefa2190 · 1 year ago
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Fine dining at Mural de los Poblanos where we got to try all different types of yummy moles
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thestarmaker · 2 years ago
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Mmmm ordering some takeout from the really good local mexican restaurant for dinner bc I haven't had my enchiladas poblanas in too long
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hookmeuphook · 2 years ago
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Chicken Enchiladas with Nutella Mole Poblano
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metaphysical-research · 2 years ago
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Chicken Enchiladas with Nutella Mole Poblano
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petermorwood · 7 months ago
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One of the fun things about a Quiet Christmas is that ex-family food traditions can be observed, ignored or played with, and on different occasions @dduane and I have done all three.
We've stayed traditional with roast turkey (a crown roast not a whole bird, easier for two to consume - or slice and freeze - before boredom sets in) as well as non-traditional roast goose and, like this year, roast beef.
We've played with non-traditional turkey as Oaxacan mole poblano, and we've had Sauerbraten, venison, and even - with some special pleading at a Dublin game butcher - wild boar.
We've completely ignored the carrot-and-parsnip mash which - in my case anyway - always sat untouched in air-rescue-orange splendour on the side of my plate, because I hated the stuff.
Instead we've discovered the delights of roasting root veggies, a vast improvement on mashing them and, given there's often meat and potatoes already in the oven at Christmas, makes a lot of sense.
And every now and then there'll be a nod towards the tomato soup which invariably started any Christmas dinner from as long ago as I can remember until I moved out.
I like tomato soup in all its forms, so that wasn't a problem like the C&P mash, and as I got more adventurous the soups did too - but not at Christmas, because of Tradition...
*****
Soup wasn't planned at all this year, but happened unexpectedly when DD saw a recipe on-line - Spanish tomato soup with smoked paprika potatoes - and decided to try it.
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This reads like a variant of Salmorejo, a cold soup like gazpacho, and having made it I think it would work well chilled in summer. In that case I'd either cut the potatoes into very small dice and fry them completely crispy, or slice them, fry them, let them cool and THEN dust them with smoked paprika / pimentón picante. Just a thought...
Because the decision was a bit spontaneous, i.e. after we'd done our last, very very last, bit of shopping, several ingredients were missing. We had no sherry, olives or orange juice, and neither of us could see the sense of two kinds of tinned tomatoes if the end result was going to be blended smooth.
It's a US recipe, so if "diced" and "crushed" have different flavours that makes sense. Here tinned toms are either whole or chopped, and I've never noticed them tasting different enough to matter.
*****
DD's IBS meant we also left out the onion and garlic, but I remembered we had a proper Spanish chorizo in the freezer, so that was defrosted, diced and added for a ten-minute simmer after the blending but before the potatoes.
The result...
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...was superb.
The broth was rich, complex, warming and tangy, the chorizo was meaty and savoury, the paprika potatoes were spicy and just faintly crunchy along their edges.
Next time we'll lay in the missing ingredients and give them a try - sherry in particular Does Things For Soup - but our tweaked-by-necessity version was seriously good, and I can think of yet another tweak.
Adding chopped sun-dried tomatoes is getting two thumbs up from my Mind Palate, and there's at least one jar in the pantry, so I've a feeling there'll be another batch of this soup before too long... :->
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lavistamexicanrestaurantbar · 8 months ago
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The Amazing Mexican Food and Drinks You Should Try
You are probably already looking forward to the chance to tuck into the local fare if you are travelling overseas to visit or study there. Mexican cuisine is delectable and features a blend of US, Spanish, Aztec, and Maya flavors.
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everlastingday · 23 days ago
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And if I'm allowed another, perhaps a baking/cooking competition show au? 🥰
i love all things reality tv/competition shows so i'm obsessed with this!
it's masterchef babyyyy! tk and carlos are both competing in the same season of masterchef USA
tk gets in on a chocolate tartlet, inspired by his mom's coma cookies. carlos gets in on a pan-seared bone-in chicken breast with mole poblano.
carlos emerges as an early front-runner in the competition, his many years of cooking with his mom and abuela evident in his flavours and skills in the kitchen. tk, on the other hand, struggles a bit since his strengths are in pastry, which isn't always helpful in some of the challenges.
they become close quickly, developing a showmance both on and off screen. they're paired up together during the tag team challenge, where they're one of the bottom two teams, and one person from each team has to be put up for elimination. in a heartbreaking elimination, tk gets sent home just before the semi-finals.
carlos makes it all the way to the final, where he competes against paul. his biggest fan is up in the galley with all the other former contestants, cheering him on. paul wins the competition, but carlos feels like the biggest winner because he gets to walk away with his soulmate.
send me an AU and i'll tell you 5 of my headcanons for it
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morethansalad · 2 years ago
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Vegan Pipián Verde with Mexican Jackfruit and Tofu (Pumpkin Seed Mole)
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rabbitcruiser · 2 years ago
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National Chocolate Covered Anything Day 
Indulge in a chocolate fountain or fondue to dunk any treats you fancy or drizzle your favorite desserts in delicious sauce and syrup.
Chocolate, a candy loved by both children and adults alike. But how much can it go on? What edible creations can molten chocolate create? Where in the world are certain chocolate dishes made a favorite staple? Well, in order to find the answers to all those questions, we must do a time-hop into the past, for this is the search of the history of Chocolate Covered Everything Day!
Learn about Chocolate Covered In Anything Day
Who doesn’t love chocolate? It’s creamy, sweet, and delicious! While we can all eat chocolate on its own, it is fun to combine chocolate with other ingredients as well! A lot of people love strawberries dipped into chocolate; a real classic. Or, how about some chocolate pretzels? There are plenty of weird and wonderful ideas you can try as well, such as dipping French fries into chocolate ice cream. Hey, don’t knock it until you have tried it! If you have ever wondered what something would taste like in chocolate, today is the perfect opportunity for you to find out.
History of Chocolate Covered Everything Day
We all know and love the dark and sweet bricks called chocolate, we even melt it down and put on our ice cream! When was this delectable treat created? The history of chocolate begins in Mesoamerica. Fermented beverages made from chocolate date back to 1900 BC. The Aztecs believed that cacao seeds were the gift of Quetzalcoatl, the god of wisdom, and the seeds once had so much value that they were used as a form of currency. After chocolate’s arrival in Europe from oversea expeditions in the sixteenth century, sugar was added to it and it became popular throughout all of Europe, first among the ruling classes of the European societies, and then among the common people. Jose de Acosta, a Spanish missionary who lived in Peru and then Mexico in the later 16th century, described its use more generally.
Loathsome to such as are not acquainted with it, having a scum or froth that is very unpleasant taste. Yet it is a drink very much esteemed among the Indians, wherewith they feast noble men who pass through their country. The Spaniards, both men and women that are accustomed to the country are very greedy of this Chocolate. They say they make diverse sorts of it, some hot, some cold, and some temperate, and put therein much of that “chili”; yea, they make paste thereof, the which they say is good for the stomach and against the catarrh.
How to celebrate Chocolate Covered Everything Day
To celebrate the day where we coat everything we can in chocolate, we go out and find an affordable mini chocolate fountain, and then we buy whatever we like to go with our chocolate, take it home and set it up, and then enjoy the chocolate covered foods in the comfort of our own home, enjoying it any time we want! We can also celebrate by buying chocolate syrup, heating it up in a bowl and have a bowl of ice cream with a hot chocolate syrup topping.
There are lots of great chocolate desserts you can make on this day as well! We all deserve a treat now and again, and what better sweet treat than a chocolate-based dessert? From sticky toffee pudding to dark chocolate fondant, we take a look at the best desserts for chocolate lovers.
Let’s start with a Chocolate Sticky Toffee Pudding. This is a delicious traditional English dessert with a chocolate twist. When done correctly, sticky toffee features a rich moist sponge that is topped in a thick and indulgent toffee sauce. It is served with a scoop of vanilla ice cream. The coolness of the ice cream against the warmth of the toffee is an exquisite combination.
How about some Chocolate Bread and Butter Pudding? We recommend pairing the bread and butter pudding with a tasty rum banana ice cream. It’s comforting, creamy, and delicious.
You will struggle to find a dessert as decadent and indulgent as Dark Chocolate Fondant. You need just the right amount of gooeyness in the middle. The dessert is usually finished offer with a smooth and refreshing vanilla ice cream and a thick salted caramel sauce. Prepare for your taste buds to be sent into overdrive.
Finally, do you feel like being adventurous? How about some Chilli Spiced Chocolate Cake? Chilli and chocolate are two ingredients you wouldn’t expect to work well together but they make a delicious pairing. It’s not simply a case of making chocolate spicy. Both ingredients have real, varied fruit flavours and so it’s all about pairing them in a complementary manner, which is what you can do with a Chilli Spiced Chocolate Cake. Take this luxurious dessert and give it a contemporary edge by adding chilli, which gives a pleasant kick that will warm the back of your throat.
All in all, if you are a lover of chocolate sweets, you can rest assured that you will be more than happy with one of the four delicious desserts that have been mentioned! There are plenty of other recipes that you can try on National Chocolate Covered Anything Day!
Aside from making your own desserts, National Chocolate Covered Anything Day presents you with a good opportunity to support a local chocolatier. With the increase in the production of commercial chocolate, a lot of people overlook just how delicate and difficult the art of making chocolate can be! So, why not support your local chocolatier and let them know that you are amazed by their incredible work?
Source
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whatdoseitmeantobehuman · 3 months ago
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Lens of survival part 4 Trust in small steps
"This is our primary monitoring hub," Cypher explained, gesturing to a wall of screens that made your stomach clench. He must have noticed your reaction because he quickly added, "These only show the facility's entry points and perimeter. No personal quarters, no private spaces."
You forced yourself to step closer, studying the setup. It was sophisticated but transparent - each camera's location clearly marked, its purpose obvious. Nothing hidden, nothing secret.
"The feeds are accessible to all agents," he continued, pulling up a simple interface. "Even you, once you learn the system. No single person controls the information here."
That was different. Your Cypher had kept his surveillance network close, using it like a web with him as the spider at its center. This was more like... a shared shield.
"Show me," you said softly, and his head turned sharply toward you, surprised by your willingness.
For the next few hours, he walked you through everything - the motion sensors, the perimeter alerts, even the simple AI that helped monitor patterns. His teaching style was patient, methodical, so unlike the manipulative half-truths you were used to.
"And this," he said, pulling up a final screen, "is the panic button system. Every room has one, including yours. One press, and help comes running."
You touched the small interface. "Even if... even if it's a false alarm?"
"Especially then," he said firmly. "Better a hundred false alarms than one missed call for help."
A comfortable silence fell between you, broken only by the soft hum of equipment. It felt... safe. Not the suffocating safety of constant surveillance, but the security of understanding and control.
"Thank you," you said finally. "For showing me all this. For making it... different."
He nodded, and you caught a glimpse of his eyes through his mask - warm and concerned, not calculating.
After Cypher finished showing you the security systems, you spent days planning in secret. The facility's kitchen became your sanctuary during off-hours, a place where memories of control couldn't reach you. With Killjoy's help to access supplies, you prepared a feast that would bring everyone together.
You spent hours cooking dishes from around the world:
For Raze: Spicy Brazilian feijoada with extra malagueta peppers and warm pão de queijo
For Sova: Hearty pelmeni in dill-heavy sour cream sauce
For Sage: Delicate dim sum - har gow, siu mai, and lotus leaf sticky rice
For Killjoy: Traditional German rouladen with spätzle
For Phoenix: Jerk chicken with rice and peas, spiced like his mum's
For Viper: A precisely composed salad with grilled chicken and complex vinaigrette
For Brimstone: Classic meatloaf with bourbon glaze
For Omen: Dark chocolate tart with espresso cream
For Jett: Steaming kimchi jjigae with extra tofu
For Breach: Swedish meatballs with lingonberry sauce
For Chamber: Coq au vin with perfectly roasted potatoes
For Astra: Jollof rice with spiced chicken
For Skye: Vegetable pie with herbs from her garden
For KAY/O: A note expressing appreciation
For Yoru: Japanese curry with tonkatsu and umeboshi onigiri
For Cypher: Moroccan pastries and lamb tagine
For Reyna: Authentic Mexican mole poblano with fresh tortillas and Mexican rice (your world's Reyna had once told you it reminded her of family dinners in Mexico, before she lost everything)
For Gekko: Spicy Mexican street tacos with all the fixings (your world's Gekko had sworn by street food)
For Harbor: Butter chicken and fresh naan (his favorite comfort food)
For Iso: Chinese army stew with extra spam (a guilty pleasure he'd admitted to once)
For Fade: Traditional Turkish menemen and börek (foods that reminded her of Istanbul)
You asked Killjoy to help send a facility-wide message: "Dinner in the main hall at 7. Everyone. Please."
Your hands trembled slightly as you arranged everything on the long table. Each dish was labeled, steam rising from the hot foods, everything perfectly timed. You'd even set up different beverage stations - Turkish coffee, Japanese tea, fresh lemonade.
At 7 sharp, they started arriving. You stood nervously by the entrance, watching their faces.
"Holy shit," Gekko breathed, Wingman bobbing excitedly beside him. "Are those real street tacos?"
"Damn," Harbor's eyes widened at the spread. "This is... this is incredible."
Fade approached the Turkish dishes, her expression softening. "This smells like home."
"Everyone," you called out softly, and the room quieted. "I... I wanted to thank you all. For giving me a chance. For showing me what a real family could be." You gestured to the table. "In my world, I knew all of your counterparts. Some better than others. They taught me these recipes, shared their favorites... before everything changed. I hope... I hope you'll share this meal with me."
The reactions came in waves:
Raze whooped at the sight of the feijoada: "THIS SMELLS LIKE MY GRANDMOTHER'S KITCHEN!"
Iso picked up his army stew, eyebrows raised. "How did you know?"
"Lucky guess," you smiled, remembering how your world's Iso would sneak extra portions during late nights.
Gekko was already stuffing his face with tacos: "These are better than the ones in Mexico City!"
The room filled with chatter and movement as everyone found their dishes. Chamber appreciated the wine pairing you'd selected. Fade closed her eyes at the first bite of börek. Harbor couldn't stop praising the butter chicken's authenticity.
Even the more reserved agents showed their appreciation. Viper nodded approvingly at her salad's composition. Omen found a quiet corner but cleaned his plate completely.
Reyna's reaction was particularly striking. She stood over her plate, purple eyes gleaming with an unusual softness. "Mole poblano... mi madre's recipe?" she asked, her usually fierce demeanor gentling as she took in the complex aroma.
"As close as I could get it," you admitted. "The other you... she spent an entire night teaching me how to make it right. Said some recipes carry the souls of those we've lost."
Reyna's hand briefly touched the heart locket she always wore. "Hermana would have loved this," she whispered, so quietly you almost missed it. Then, louder, with her usual confident smile: "Your soul is strong, peque��a. You honor our traditions well."
Yoru tried to maintain his gruff exterior, but you caught him getting seconds of the curry. And thirds of the onigiri.
Cypher... Cypher sat nearby, occasionally glancing your way as he savored each pastry. You pretended not to notice how he'd specifically chosen a seat that let him watch over both you and the room.
You watched as Reyna and Gekko good-naturedly argued over whose Mexican dish was more authentic, while she simultaneously kept refilling everyone's plates with mole, insisting they needed to "put meat on their bones." It was a side of her you'd rarely seen in your world - nurturing, almost maternal.
The evening evolved into something magical. Barriers broke down as agents shared bites of their dishes with others. Stories flowed as freely as the drinks. Even KAY/O joined in, sharing his observations about human bonding rituals over food.
"In my world," you found yourself saying during a lull, "we lost moments like this. The war took away our ability to just... be together. To share meals and stories."
"Well," Skye said firmly, squeezing your shoulder, "you're not losing these moments here."
"Never," agreed Harbor, raising his glass. "To family - across all dimensions."
"To family," they echoed, and you felt tears prick your eyes as every agent - even the most stoic ones - joined the toast.
Later, as people were helping clean up (despite your protests), Cypher approached with an empty pastry plate.
"You made them with pistachios," he noted quietly.
"Your favorite," you replied, then caught yourself. "I mean, his favorite. Sorry, I shouldn't assume-"
"No," he interrupted gently. "They're my favorite too. Some things, it seems, are constant across dimensions."
You looked around at the warm scene - Raze and Gekko arguing playfully over the last taco, Harbor teaching Phoenix the proper way to eat naan, Fade and Omen sharing the last of the Turkish coffee, Yoru pretending he wasn't wrapping up extra onigiri for later.
"Maybe the best things are," you whispered.
For the first time since arriving in this world, you felt truly at home.
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rafaelmartinez67 · 1 month ago
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Mole Doña María, un producto con origen en Catorce, SLP.
Doña María Pons Nicoux junto con su esposo Peter Degetau Wegener comenzó la empresa que al día de hoy conocemos cómo Mole Doña Maria.
Doña María, potosina de ascendencia Franco-Italiana vivía en la localidad de Potrero, municipio de Real de 14 S.L.P. Una recesión económica temporal les impide impulsar el restaurante que tenían.
Durante este tiempo, doña María dedicó gran parte de su tiempo a desarrollar diversos platos y conservas, pero también quería una fórmula que le permitiera preparar la cantidad correcta del Mole que necesitaba para su establecimiento.
En una ocasión, visitando el municipio de Cedral S.L.P. probo un mole que le fascinó. Preguntando a diferentes Cedralenses, pidió le proporcionaran ingredientes que podian favorecer a su sazón, los cuales agregó a su famosa receta. Así es como nace el famoso Mole Doña María. UN MOLE CON SABOR Y SAZON CEDRALENCE.
Una mujer con visión y espíritu emprendedor, poco a poco empezó a colocar a su línea de productos como chiles mexicanos, postres, salsas caseras, etc. con varios clientes en la ciudad de San Luis Potosí.
Ante tal éxito y al no darse abasto con los pedidos, decide mudarse a Cedral y establece su operaciones en lo que antes fue la hacienda San Gabriel. Doña María buscó el consejo de su cuñado Don Ignacio Hernández del Castillo para darle a sus productos el impulso que necesitaban. Él sugirió industrializar el proceso de mole para patentarlo como Mole doña Maria. Al tener ya una firma registrada se queda en Cedral por varios años pero su negocio iba en aumento y se vio obligada a emigrar a la ciudad de San Luis Potosí donde ya su receta era conocida, tiempo después, Doña María comenzó a crecer y extenderse, no sólo en San Luis Potosí, sino también en la Ciudad de México, Tampico, Monterrey y algunas ciudades del norte y el Pacífico. Los kilos que se produjeron de forma manual dio paso a toneladas, gracias a la aplicación de los molinos eléctricos.
El 4 de febrero de 1956 Don Ignacio Hernández del Castillo, invitado por su hermano y su cuñada (hermana de doña Maria) establece la última piedra en el Doña María tienda, dando un total de 100 toneladas de mole producido por primera vez.
El primer producto elaborado era el clásico mole poblano en polvo, embalado dentro de bolsas de celofán en las presentaciones de 50g y 250g.
Bien aceptado por su sabor único y fácil preparación, cocineros mexicanos olvidaron el proceso largo y tedioso que se requiere para prepara este platillo, encontrando en Mole Doña María una garantía de calidad e higiene en su preparación.
No fue sino hasta 1961, cuando la fórmula novedosa para pasta de mole concentrado, se convertiría en el líder absoluto del mercado.
En primer lugar, se empaquetó en 20 latas de a kilo, así como tarros de 4kg y 250g. Adobo, pipián y también Mole Verde se empaqueta y se vende con esta nueva técnica.
Doña María y su esposo, no tuvieron hijos y al estar entrados en años, cansados de tanto trabajo deciden vender, así es como en 1969, Don Enrique Hernández Pons (sobrino de doña Maria y Propietario de la compañía Herdez) se ofreció a pagar en efectivo por la empresa y así adquirió el negocio. Inmediatamente después, se racionalizaron los productos que se vendían, y se procedió a adaptar las instalaciones de la fábrica para cumplir con las normas sanitarias y de calidad exigidas por Herdez. La marca de Doña María no sólo se convierte en un líder nacional, sino que también cruza las fronteras para convertirse en el líder mundial en el Mole.
Al igual que otros grandes de la historia, Doña María trascendió en el tiempo y el espacio. La transformación y adaptación de productos para satisfacer las necesidades de los clientes que a la fecha siguen satisfaciendo los exigentes paladares de cocina mexicana. Como lo dijo el trágicamente desaparecido chef Anthony Bouradin “La vida se vive en la mesa” y Doña Maria lo supo hacer.
Doña Maria fallece el 5 de Mayo de 1974 en la ciudad de San Luis Potosí a la edad de 80 años. Un mes después, el 4 de Junio del mismo año fallece su esposo don Peter Degetau Wegener a la edad de 70 años.
*En la foto aparece de izquierda a derecha Don Ignacio Hernandez del Castillo (fundador de Herdez) al centro Doña Maria y a la derecha Don Peter (esposo de doña Maria) colocando la última piedra de los que en su momento se llamó “Doña Maria Tienda”
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