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XICO´S MOLE SAUCE TRADITION

XICO´S MOLE SAUCE TRADITION

Tía_CelsaLegend ensures that in the second half of the 19th. century, when the Mole dish comes to Xico, brought by muleteers. from Puebla, Xico copies the recepie and at the same time instills its own flavor substituting the popular beef stew with saffron, popular at that period, served in big celebrations and festivities as: weddings, baptisms, even funerals.

In the 20 th. Century some families in Xico started small scale commercialization of Mole sauce, however elements such as spices, flame intensity and type of utensils created a distinctive peculiarity among these families, the taste.

During the assimilation of the Mole Sauce to every day cooking, more and more people who only elaborated this sauce for special festivities and gatherings became part of this working force. Such is the case of Mrs. Celsa Pozos Hernandez.

"Aunt Celsa", Celsa Pozos Hernandez, is born in 1920, since she was a child she was involved in the preparation of the Mole sauce, she helped her mother with Mole and other ancestral dishes that were served in the above mentioned festivities.

Aunt Celsa, now 95 years old, perfected the recipe with her experience and peculiar seasoning creating an excellent quality Mole. Just delicious!

Now a days, Ms. Dolores A. Olivares Baez who inherited the recipe and daughter in law of aunt Celsa is responsable for the elaboration of the Homemade Mole Sauce and several other sauces, through a Company that in 2008 was registered and obtained its trade mark.