At Comal y Canela we produce our own artisan Mole which takes us just over a day and a half to create. Comal y Canela produces its Mole in small batches utilizing over 32 ingredients including a variety of nuts, seeds, dried chili peppers and chocolate. These ingredients are individually, toasted, fried, boiled or steamed before being placed into our lava stone mill to be ground into a variety of pastes that are then meticulously integrated and cooked  in our “Cazo” (Copper cooking pot) to create a singularly unique mole.

Our scratch made mole can be savored in “Enmoladas”; a signature Comal y Canela dish made with corn tortillas which are dipped in our mole then filled with pulled chicken breast and bathed with Comal y Canela Mole Poblano finished off with a drizzling of crema fresca and sesame seeds. 

Comal y Canela believes that the origin of mole predates written history and that it has been slowly simmering throughout time all the while having cooks of different eras add to the delicious concoction.

Some say that Mole was created by the Dominican sisters of the Convent of Santa Rosa during the 17th century in the city of Puebla for an unexpected visit by the Archbishop. The nuns in a nervous flurry rushed to their kitchen only to be faced by an almost bare larder that held only remnants of incongruous ingredients.  The nuns upon realizing they had nothing appropriate to serve such an exalted personage began to fervently pray and an angel appeared to guide them. Inspired by the angel the nuns began to mix the odds and ends ingredients which included different types of chili peppers, spices, day-old bread, nuts, a little chocolate and approximately 20 other ingredients to create what is now known as Mole Poblano.

The majority of Mexicans believe that Mole predates the conquest of the great pre-colonial civilizations of Mexico and that the Dominican sisters only added to the already existing Toltolmolli (turkey or hen in mole sauce.)  This belief is supported by the fact that the word mole is derived from the Nahuatl word molli and by Bernardino de Sahagún’s written accounts in his “Historia General de las Cosas de Nueva España”.

Before the conquest of Mexico, Mole with chocolate was served only to the highest level priests and royalty as chocolate was sacred to both the Aztecs and Mayans. It is said that the conqueror Cortez was mistakenly considered a reincarnation of the god Quetzalcoatl and as such was probably served Mole with chocolate.

Comal y Canela utilizes age old methods, traditional cooking techniques and quality ingredients to bring to Toronto a flavor that has transcended time in a dish that in precolonial times was enjoyed by Gods and the upper echelon of royalty. Come try Comal y Canela’s Mole Poblano at our 1692 Jane st. location.

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