Estimated read time: Less than a minute
This archived news story is available only for your personal, non-commercial use. Information in the story may be outdated or superseded by additional information. Reading or replaying the story in its archived form does not constitute a republication of the story.
NEW YORK (AP) — Three generations of Mexican women make about 1,600 pounds of mole poblano a day in a small Brooklyn storefront.
What started as occasional cooking for Mexican grandmother Damiana Bravo in the 1970s is now a family-run business. It produces and sells the ancestral Mexican sauce to bodegas, supermarkets and restaurants in New York, Pennsylvania, New Jersey, Connecticut and North Carolina.
The nearly 80-years-old grandmother, two daughters and two granddaughters use the recipe that Bravo's mother used to do in a town in the Mexican state of Puebla.
After long hours of work every weekday they come up with a dark-hued paste of ground chilies and a dozen other ingredients they have called mole "La Asuncion" to honor Piaxtla's patron saint, Our Lady of the Assumption.
Copyright © The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
