Mole poblano is a dish for special occasions. As you will see there are a lot of steps and many different ingredients, but making it can be an event in itself and is the perfect excuse to gather with loved ones. Teresa guides us through her mother's recipe, which she remembers from her childhood. In this video we also travel to Puebla to meet Sor Emma Virginia Tetecatl, a nun in the convent of Santa Rosa where mole poblano first originiated more than 300 years ago and chef Alonso Hernandez Juarez of Mesones Sacristia to give us more background on this special dish.