Mole, pronounced ‘moh-lay’, is a rich and complex sauce that’s an integral part of Mexican cuisine. It has a deep cultural significance and is often served during special occasions and celebrations. Mole is characterised by its thick consistency and the intricate blend of ingredients used to make it, including various chillies, spices, nuts, seeds, fruits and (sometimes) chocolate. There are many different regional varieties, including dark and spicy mole Poblano and mole Negro, which is particularly rich and smoky. The sauce is fabulous with all kinds of meat and poultry, as well as in enchiladas, burritos and tacos.