There are several variations of mole including mole negro and mole poblano which use many different chiles and herbs from the area.

Dinner was steaming mole negro over chicken and garlic rice, served buffet style.

Memelas are corn masa cakes topped with beans, salsa, shredded cabbage, mole negro, guacamole and cheese.

A traditional sauce that's typically served with meats, mole negro captures the complexity, fanatical tradition and inimitable traditions of the country itself.

Making mole negro is a process that, like so much regional Mexican fare, is an arduous labour of love that can be daunting for the first timer.

The best known of Oaxaca's moles is mole negro, which is darker than mole poblano and just as thick and rich.

Pasilla de Oaxaca is a variety of smoked pasilla chile from Oaxaca used in mole negro.

Stuffed chilies, mole negro and pork stewed with peppers and garlic are delicious.

Most of the many comedores (small eateries) serve up local specialties such as chicken in mole negro.

Tops is mole negro, a slowly simmered dark sauce of dried fruit, dried chilies, nuts, tomatoes, onions, cilantro (coriander) and various spices.