Mole refers to a variety of Mexican sauces, the most famous of which is mole poblano, although there are seven recognized styles and many variations on each. Mole poblano probably originated in Puebla or Oaxaca (each state claims to be the origin of the sauce). According to legend, it was created in a pinch when the Dominican sisters of the Convent of Santa Rosa in the city of Puebla heard that the archbishop was paying them a visit. The sisters had next to nothing to cook with, so they gathered the ingredients they did have — dried chili peppers, chocolate, old bread, nuts and a few other ingredients — to make a sauce that they served over turkey. The archbishop reportedly loved the dish, and the rest is history.
Today from 5:30 to 9:30 p.m. Centro Latin Kitchen will celebrate the mysterious sauce, when chef Dakota Coburn will be joined by chefs Clint Myers of Zolo Grill and Jamey Fader, founder of Lola Mexican Fish House, at Centro's first annual Mole Festival. Each chef will be cooking up his take on mole, and each dish will be served alongside a special Vago Mezcal pairing from bar manager Natalie Dodson. Learn more by calling the restaurant at 303-442-7771.
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