Most of us are familiar with the iconic dishes of Mexico; tacos, enchiladas, tortillas, and burritos. We also enjoy the bright kick of heat and flavor which the various salsas (sauces) offer our taste buds. Possibly we have even eaten mole (mo-lay) sauce on more than one occasion, without realizing that it is the undisputed national dish of the country.

Mole is a generic term; the thick, rich sauce (usually served with meat and rice) comes in many varieties. Some of the more colorful variations include yellow, red, black, green, and even pink, as in the case of “mole rosa”. Despite their differences, moles have many ingredients in common; spices, nuts, fruit, and chile peppers.

Making mole from scratch is a time-consuming labor of love. Up to 30 individual ingredients are roasted and ground, then cooked with stock over low heat until it reaches the desired consistency. Fortunately for busy cooks today, mole base can be purchased in powder or paste forms. Several different varieties of chiles can be used in mole, either alone or in combination, with choices often depending on the region.

The two regions best known for their mole are Oaxaca and Puebla. Mole Poblano, from the Puebla region, is the variety which is most widely recognized today, and is the mole which is classified as the national dish. This dark brown mole gets its color from the unsweetened Mexican chocolate which is combined with the chiles.

Recipe ~ https://www.tasteofhome.com/recipes/mole-poblano/

More Info: theculturetrip.com