Mole

Oaxaca also means eating delicious ¨mole¨ in the market place, usually prepared with chicken, but for the vegetarian with tortillas and a bit of cheese. I love it!!!

Mole is Mexico's National Dish. There are as many variations of moles as there are curries in India. The word mole is derived from the word mulli, of the pre-Columbian Nahuatl culture in Mexico and translates as "mixture." While there are as many mixtures as there are mole makers, the Mexican state of Oaxaca is famous for seven distinct combinations sometimes called the Seven Sisters.
A mole is a thick, dark sauce that combines native Mexican ingredients such as chilies, chocolate, tortillas, cilantro, tomatillos and tomatoes with nuts, raisins, garlic and bread which are then blended with Oriental spices such as cinnamon and cloves. A well made mole represents many hours of skilled work in the kitchen.
Mole itself has a unique story. The "Mole Poblano" was created in Puebla, a city southeast of Mexico City. According to legend, the inventor is a nun at the Santa Rosa Convent. The Mother Superior requested, on short notice, a new special dish for visiting dignitaries. Because there was so little time, she could use only those ingredients on hand. The Mole Poblano began with local ingredients grown at the convent and nearby: cinnamon, almonds, and, of course, chilis. What makes it so special and uniquely Mexican is the final divine inspiration: local "cocoa" or chocolate stirred in as a finishing touch. To the Aztecs, cocoa was a royal and expensive ingredient, quite appropriate for a special occasion. This is a taste sensation unlike anything you've ever had.