When one thinks about mole, the amazing Mexican dish, usually the first place that comes to mind is Oaxaca. That is because probably the most famous version of mole, the mole negro, is from Oaxaca. Oaxacan mole being seen as the home of mole is I assume also the reason why a lot of people think that chocolate is the key ingredient in this dish — which it isn’t. But then you get to San Pedro Atocpan, a smaller town at the southern edges of Mexico City, and you realize that mole is much more than Oaxaca. This town lives mole. Yes, they have an annual mole festival and mole competition, but you only need walk down the main street of the town, Avenida Miguel Hidalgo, to understand the importance of mole to this town — Av. Miguel Hidalgo is lined with store after store not only selling the ingredients of mole from a vast range of chiles to onions, garlic and a range of herbs and nuts, but you will also find canisters of pre-made moles from darker ones, to red moles, to green mole. As you taste them you can understand the different styles, the more fruity ones, the spicier ones, the nuttier ones … each store creating their own version of a range of different moles.
then on top of the mountain overlooking the city there is the imposing church, Santuario del Señor de las Misericordias (see photo).