Birthplace of Mole Poblano Reopens to the Public
Lovers of Mexican food, rejoice! The kitchen of the former Santa Rosa Convent — the place where legend has it mole poblano was invented — has reopened its doors to the public. Visitors to Puebla may once again feast their eyes on the most spectacular and well-preserved talavera kitchen in the city. What makes it so special, beyond its culinary history? From floor to ceiling, nearly all of the room’s tiles are the restored originals, a docent explained during our visit yesterday.
The nuns’ now-iconic recipe is available to all comers in an adjacent room, where it’s proudly displayed in a cazuela (pictured below, far right) alongside those of other classic Poblano dishes from around the state. Photographs are not permitted inside the building without special permission from the state, but the guard let us snap a few of the recipes for the record.
The site closed a few years ago so that repairs could be made to the entire 17th-century building, which occupies half a city block. (After church property was nationalized in the 1800s by reform laws, the old convent served as a military barracks, a mental hospital, and a housing complex before being converted into a cultural center and museum in the 1970s.) The kitchen reopened temporarily during the Tianguis Turístico event in March 2013 and permanently shortly thereafter without much fanfare. The rest of the building remains closed as restoration work continues. —Rebecca Smith Hurd
The Ex-Convento de Santa Rosa (Calle 3 Norte #1203, between 12 and 14 Poniente, Col. Centro) is open Tuesdays through Sundays, 10 a.m. to 5 p.m. Admission is free.
Photograph of convent kitchen by Presidencia de La República México
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