Mole sauces, hailing from Aztec times, showcase a myriad of variations akin to the diverse range of curry found in India. These delectable concoctions revolve around a common core ingredient the chili pepper. The term “mole” stems from “molli,” denoting a tantalizing “sauce flavored with chili.” While many mole sauces boast fiery heat, there exist mellower adaptations. Among the esteemed repertoire, the verdant mole stands out, comprising a medley of chilis, tomatoes, garlic, onion, coriander, ground pumpkin seeds, almonds, and walnuts. However, the true luminary is the renowned Mole Poblano, renowned for its opulent allure, owed in part to the inclusion of bitter chocolate, which imparts the sauce its deep mahogany hue. Although the essence of chocolate is elusive in this blend, it is the very element responsible for its unparalleled character. Mole poblano harmonizes splendidly with pork and chicken, and particularly garners accolades when paired with turkey, as showcased in the revered Mole Poblano de Guajolote a cherished centerpiece of Mexico’s festive feasts.