Although modern culinary practices emphasize its versatility, historical evidence indicates chocolate's earlier use in sacred rituals and as currency.

The dish has become a culinary symbol of Mexico's mestizaje, or mixed indigenous and European heritage, both for the types of ingredients it contains and because of the legends surrounding its origin.

A common legend of its creation takes place at the Convent of Santa Clara in Puebla early in the colonial period.

The nuns prayed and brought together the little bits of what they did have, including nuts, chili peppers, spices, day-old bread and a little chocolate.

[6] A similar version of the story says that monk Fray Pascual invented the dish, again to serve the archbishop of Puebla.

[7] Other versions of the story substitute the viceroy of New Spain, such as Juan de Palafox y Mendoza in place of the archbishop.

[10][11] In the book General History of the Things of New Spain, Bernardino de Sahagún says that mollis were used in a number of dishes, including those for fish, game and vegetables.

[12] Theories about the origins of mole have supposed that it was something imposed upon the natives or that it was the product of the baroque artistry of Puebla, but there is not enough evidence for definitive answers.

[14] Most likely what occurred was a gradual modification of the original molli sauce, adding more and different ingredients depending on the location.

According to Rick Bayless, the ingredients of mole can be grouped into five distinct classes: hot (chili), sour (tomatillo), sweet (fruit and sugar), spice and thick (seed, nut, tortilla).

[18] Traditionally, this work was shared by several generations of women in the family, but after the arrival of electric mills, it became more common to take the ingredients to be ground.

It is most often prepared in a cazuela (Spanish pronunciation: [kaˈswela]) or a thick heavy clay cauldron and stirred almost constantly to prevent burning.

Many markets in Mexico, as well as grocery stores, supermarkets, and online retailers internationally, sell mole pastes and powders in packages or by the kilogram.

The seeds are ground with chicken broth or water and incorporated into the above, taking care of the amount to be added to achieve the desired consistency.

[22] Its large size, mountainous terrain, variety of indigenous peoples, and many microclimates make for numerous regional variations in its food.

From this has come moles amarillo, chichilo, colorado, estofado, manchamantel, negro, rojo and verde, all differently colored and flavored, based on the use of distinctive chilis and herbs.

Mole poblano contains about 20 ingredients, including sugar and cocoa, but for practicality and simplicity, chocolate is also used, which works to counteract the heat of the chili peppers,[citation needed] but its flavor does not dominate.

This sauce is most often served over turkey, a meat native to Mexico, at weddings, birthdays and baptisms, or at Christmas with romeritos over shrimp cakes.

Even though the holiday is not much recognized elsewhere in Mexico,[citation needed] mole is prominent in Puebla on Cinco de Mayo, where it is a major celebration.

Until the mid-20th century it was similar to those surrounding it, growing corn, fava bean and nopal (prickly pear cactus).

In the 1940s, one family made the long trek to Mexico City proper to sell some of their mole at the La Merced Market.

Some of these mills were bought or financed by Father Sartes, but the mole was still cooked in a clay pot over a wood fire.

Ninety-two percent of the town's population makes a living preparing mole powders and pastes, all in family businesses.

Mole verde from Veracruz, where pork is covered in a sauce made from ground peanut, tomatillo, cilantro and more.

It generally contains tomatillo, hoja santa, chili pepper, garlic and onion to give it a green hue.

This dish was first known by Yucatec Maya, but because of the Belize's vast cultural diversity, most Belizeans are making it in their homes and for special occasions.

The dish enjoys its greatest popularity in central and southern Mexico, but simpler versions of mole poblano did make their way north.

The four restaurants there decided to take advantage of the festival of the Señor de las Misericordias (Lord of the Mercies) to promote their moles.

Originally, the October version of the fair was held in the town proper, but after it became too big, it was moved to prepared fairgrounds outside along the highway.