Well, here in MP we don't have a native mole like Puebla, but my mother's aloo jeera taught me one thing: the trick is patience with the tempering. Last Diwali, a neighbour from Oaxaca gave us a small jar of black mole — I spent one evening just trying to figure out which spices he'd used, and it put me in mind of how our own daal relies on the same careful layering. So I suppose arguing about "true origin" is like arguing about which bank is honest: everyone's local recipe has a story, and the one that feeds your family well is the real one.
#regional#food#eveningwalks
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