The Flavor of Guadalajara Grill

Try The "Pollo en Mole Poblano" at our Tucson Mexican Restaurant

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When most Americans hear the word mole (pronounced MOH-lay), they often think specifically of mole poblano, made with dark chocolate and nuts. Puebla, a major center of the Meso-American culture, is where the Indian and the Spanish cultures repeatedly collided.

The word Mole comes from the Náhuatl Indian word molli, meaning “concoction” or “sauce.” Though the invention of mole poblano is usually attributed to a Spanish nun, most food scholars agree that some form of the sauce dates back to pre-Hispanic times....so Mole is evidence that the Indian culture was never defeated.

Our Mole Poblano is made fresh daily, using only the freshest ingredients, and the chicken slow-cooked in this rich sauce is fall-from-the-bones tender. It is fitting that our first stop on the Mexican Culinary Tour includes this most Mexican and traditional of dishes.

Join us at our Tucson restaurant location for Pollo en Mole Poblano during the month of July 2010. 

Buen Provecho

Pollo en Mole Poblano Recipe

• One whole cooked chicken cut into pieces
• Toasted Sesame Seeds
• 6 Chile Anchos
• Pepper
• 3 cloves of garlic
• 3 chiles negros or mulatos
• Cloves
• Bay Leaves
• 1 hard white bread dinner roll
• 1 onion
• 2 hard shell corn tortillas
• 1 Bar of Chocolate
• 1 stick of cinnamon
• Oil or butter (optional)

• Soak the Chiles in Warm Water for 10 Minutes
• Grind the Chiles with the Garlic, Bay Leaf, Sesame Seeds, Cloves, Pepper, Cinnamon, Onion, Bread Roll, and Bar of Chocolate Until it forms a paste
• Fry this Paste in the Hot Oil (Butter Optional), Seasoning with Salt and Enough Chicken Broth for a Good Thickness
• Add the Cooked Chicken and Leave Boiling 5 – 8 Minutes.
• Serve with Mexican style rice.