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San Pedro Atocpan is one of the communities that make up the borough of Milpa Alta in the Federal District of Mexico, better known as Mexico City. This location is known for the preparation of mole sauce, which employs over 90% of the community and provides almost all of the sauce that is eaten in Mexico City. Despite being in the Federal District and the second largest district in size, Milpa Alta is distinctly rural. Only 116,000 of Mexico City's 8 million inhabitants live in the entire borough, and as of 2005, only 8,997 lived in San Pedro Atocpan.〔(【引用サイトリンク】title=INEGI Census 2005 )〕 The name "Atocpan" is from Nahuatl and means "on fertile soil" The community is located in the northwest of the borough, on the highway between Mexico City and Oaxtepec, Morelos.〔 It has a territory of 87.65 hectares, and is about 2,500 meters above sea level. The land here is rugged as it is wedged between the Cuauhtzin Volcano and Teutli Mountain.〔(【引用サイトリンク】url=http://www.milpa-alta.df.gob.mx/pueblos/atocpan.html ) 〕 This community was designated as a "Barrio Mágico" by the city in 2011. ==Mole preparation== The community is best known for the preparation of mole, a traditional sauce that comes in a variety of flavors. Modern mole is derived from a pre-Hispanic preparation called "chilmulli," which in Nahuatl means "chili pepper sauce" During the colonial period, this sauce was modified mostly by adding ingredients such as nuts, peanuts, sesame seeds and spices such as cinnamon. While the flavors have multiplied and changed, the consistency of the sauce has remained the same.〔 Almost 92% of the community's population makes a living related to the preparation and sale of the sauce.〔 The moles of San Pedro Atocpan are not made in factories but rather in small family-owned enterprises.〔(【引用サイトリンク】url=http://www.feriadelmole.com/atocpan.htm )〕 Moles of different flavors, smells, colors and textures are made, but the specialty is "mole almendrado" (almond mole), which was invented here and made with between 26 and 28 ingredients, always with a base of three chili peppers: mulato, pasilla and ancho. The recipe is well-guarded. Many of these small businesses have networked to find ways to buy the more than twenty ingredients most moles need, such as chili peppers from Zacatecas, eliminating the need for middlemen. Each family in the town has its own recipes for the various types of moles. The family of Guadalupe Rios, for example, adds apple to her moles, presumably to avoid digestive problems.〔 Seventy years ago, life in San Pedro Atocpan was similar to just about any other rural community growing corn and beans. At that time only four neighborhoods prepared mole for town festivals: Panchimalco, Ocotitla, Nuztla and Tula, but those who prepared it were generally prominent women in their communities. In the 1940s, one family had the idea of making the long trek to Mexico City proper to sell some of their mole at the La Merced market. It was successful, but they brought with them only two kilos, since it was made by hand grinding the ingredients. With the paving of the main road (now the Mexico City-Oaxtepec highway) and the introduction of electricity in 1947, it became easier to make and transport mole to the city. Since then, a sauce that was traditionally made for family use became a commodity for the town. The town now produces 60% of the mole made in Mexico and 89% of the mole consumed in Mexico City,〔 adding up to between 28,000 and 30,000 tons of mole produced each year.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「San Pedro Atocpan」の詳細全文を読む スポンサード リンク
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