Imagine a place where the aroma of spices hangs heavy in the air. That place is San Pedro Atocpan. Here, mole is more than just a sauce. It is a way of life.
San Pedro Atocpan is nestled in the borough of Milpa Alta in Mexico City. It is a community deeply rooted in tradition. This magical neighborhood is known throughout Mexico for its mole. The name Atocpan itself comes from Nahuatl. It means “on fertile soil”.
The history of San Pedro Atocpan stretches back centuries. It is believed that people settled here between 120 and 140 CE. They were descendants of Nahuatlacan tribes. These tribes once lived on the southern banks of the lake.
For centuries San Pedro Atocpan was an agricultural community. During the colonial period, the Franciscans took control. They began building the church in 1570. The large atrium shows the expected size of religious gatherings.
San Pedro Atocpan became a municipality in 1864. It remained so after the Mexican Revolution. The town benefited from land reforms in the 1920s. But life remained largely unchanged until the 1960s. Homes were lit by candles and kitchens used firewood.
The transformation of San Pedro Atocpan began with mole. Families started making and selling mole from their homes. This chocolatey sauce became incredibly popular in Mexico City. By the 1970s, the town produced tons of mole daily. Ninety percent of the population dedicated themselves to its production.
Today San Pedro Atocpan produces most of the mole consumed in Mexico City. The moles are made in small family enterprises. Each family has its own unique recipe.
The Plaza San Martin is a must-see for visitors. The ornate plaza houses the Chapel of San Martin Caballero. It was originally devoted to the Señor de las Misericordias.
The Sanctuary of the Lord Mercies offers remarkable views. It overlooks the town and valley.
The Parish of San Pedro Apostol is another important landmark. It is a Franciscan church dedicated in 1680. It was declared a national monument in 1933.
Each October San Pedro Atocpan hosts the National Festival of Mole. This festival began in 1977. It promotes the town’s famous product. The festival features crafts, food, music and fair attractions. Visitors can sample various mole dishes. These include pork chops and rabbit in adobo. Chicken and turkey in mole almendrado are also popular.
San Pedro Atocpan is more than just a place. It is a testament to the power of community. It is a celebration of tradition and flavor. It is a place where the aroma of mole tells a story. This story is about fertile land and the families who cultivate it.