Have you tried chocolate with meat? Mexico’s national dish, a sauce called mole, is a combination of chiles, spices, and oftentimes, a hint of chocolate. Mole (mo-lay) is the general term for a sauce made of three essential ingredients: fruit, nut, and chili. Mole sauces vary greatly depending on the particular region of origin. For instance, mole negro, which is native to Oaxaca, is dark, thick, and chocolate-flavored, while the Puebla region’s mole poblano is silky and fruity.

Many people debate where mole was first concocted. Different regions want the honor of having invented the original mole recipe. The most popular legend advertised by Puebla is that mole was concocted by nuns in a local Pueblan convent who, upon the impending arrival of a church leader, whipped up a sauce with the ingredients available in their kitchen. Another legend is that mole came from the Aztecs, who had served it to the Spanish conquistadors upon their arrival in Mexico.

There is no debate, however, about the tediousness of making mole. Not only are moles very time-consuming, they require up to thirty ingredients. Sometimes there are ten different kinds of chiles in just one mole recipe. Most cooks make mole in large batches for the sake of efficiency. Can you guess how many people the largest pot of mole served? 11,000 people!