Two Renowned Mexican Cuisine Establishments Unite for a Pueblan Delight
Two prominent Mexican culinary establishments, El Mural de los Poblanos, led by Chef David Fuentes, and Nicos, under the guidance of Chef Gerardo Vázquez Lugo, have joined forces to bring one of Puebla’s most emblematic autumn dishes, the mole de caderas, to Mexico City.
A Collaborative Celebration of Traditional Mexican Cuisine
This collaboration pays homage to traditional Mexican cuisine, presented at the newly opened Nicos in Colonia Roma, located on Frontera 88. The experience evoked the essence of Mixtec Puebla in every dish.
A Culinary Journey Through Puebla’s Popular Dishes
The mole de caderas season at El Mural de los Poblanos spans from October to late November, offering a menu that includes tamales de chito, chilaquiles de caderas, molotes de espinazo, tacos al mojo, and sesos. This selection takes diners on a journey through Puebla’s popular dishes, now available in the capital.
A Dish Steeped in History and Mixtec Soul
The mole de caderas originated in the Mixtec region of Tehuacán, south of Puebla, as part of an ancient goat-slaughtering ritual. Its preparation honors the relationship between humans and the earth, as goats graze on wild herbs for months, imparting a distinct flavor to the meat.
- Ingredients: The sauce primarily uses the goat’s hip and spine bones, simmered in a broth with coastal chiles, guajillo, and pasilla, creating a unique blend of heat, acidity, and depth.
- Celebration: Annually, from October to November, entire communities celebrate this dish as an offering to the agricultural cycle and the labor of the fields. Thanks to the partnership between El Mural de los Poblanos and Nicos, this tradition now reaches the heart of Mexico City.
Experience the Flavors of Puebla in Mexico City
Where to Taste:
- Nicos: Av. Cuitláhuac 3102, Claveria, Azcapotzalco.
- Nicos Roma: Frontera 88, Col. Roma
- Seasonal Dish Available: November only.
Key Questions and Answers
- What is mole de caderas? Mole de caderas is a traditional Pueblan dish made from goat’s hip and spine bones, slow-cooked in a broth with coastal chiles, guajillo, and pasilla. It’s typically served during the autumn months in Puebla.
- Why is this collaboration significant? The partnership between El Mural de los Poblanos and Nicos brings this regional specialty to Mexico City, allowing more people to experience Puebla’s rich culinary traditions.
- When can I try this dish? The mole de caderas is available at Nicos Roma only during November.
