'Molli' sauce (a brief history according to TSCC)

The roots of ‘mole’ are Pre Hispanic. Those were the times in which Aztecs found themselves rooting for their best pro ball players in epic ‘juegos de pelota’ played on a court shaped as an ‘I’, times of ancient super heroes who after defeating the enemy climbed the pyramids victorious to the ‘temazcal’ (from the Nahuatl word temazcalli ["house of heat"]), surrounded by flowers and multi media performance art pieces in which cooking was always involved. Aztecs daily meals were based on chiles, beans and corn. Red meat was not part of that magnificent Mexica world but poultry and fish were. In those subverted glory times of the Aztec super culture the ‘molli’ arose as one of the most important legacies that the Mexica culture left to Mexican cuisine. It means sauce in Nahuatl and it was always involved with cosmogonist rites honoring the Mexica deities.

With the invasion of the Spaniards aliens to the land of the moon’s belly (Mexico), the Aztec warriors found themselves in a bloody battle in which they were defeated by the troops of extra terrestrial look like soldiers wearing silver armors and helmets, with their hands full of powdered guns. Mexica culture was intended to be erased but thanks to a group of talented friars the history of ancient Mexico was recorded on different codex, cosmic comic strips of that era describing divine and daily episodes of the Aztec world. The Florentine Codex shows an Aztec turkey stew being eaten with tamales. Franciscan Motolinia described that 8,000 turkeys were sold every five days in Tepeyac, just one of several suburban markets of the city. The streets set aside for poultry markets in Tenotichtlan (Mexico City). The turkey plays a role in Aztec mythology, and Tezcatlipoca the deity with the smoking mirror had a manifestation as Chalchiuhtotolin ("the jeweled turkey"). Turkey stew was a popular dish for the Aztec cooks who made several different sauces made with a variety of chiles and seeds, and one Aztec version, totolmolli, (from totolin 'turkey hen'), was the base dish that probably was incorporated into the 17th century invention of 'mole poblano de guajolote'.