Why wouldn’t the cooks of the prehistoric, ash-covered village of Cerén in El Salvador have developed sauces to serve over meats and vegetables? After all, there is evidence that curry mixtures were in existence thousands of years ago in what is now India, and we have to assume that Native Americans experimented with all available ingredients. Perhaps this mole sauce …
This is not a legend: a corn plant disease became an Aztec delicacy, worth of Emperors!
The Day(s) of the Dead traditions include visiting grave sites and building private altars to honor the deceased that include sugar skulls, marigolds, and the favorite foods and beverages of the departed.
Here’s a recipe for classic Mole Poblano, which features guajillo and pasilla chiles. With Thanksgiving just around the corner, this is a fantastic sauce for turkey.