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In contemporary Mexico, the term is used for a number of sauces, some quite dissimilar to each other. The most popular kinds come from the Mexican states of Puebla and Oaxaca , and there is an annual national mole fair in the town of San Pedro Atocpan in the Milpa Alta borough of Mexico's Federal District , on the southern outskirts of Mexico City . Mole poblano, whose name comes from the Mexican state of Puebla, is a popular sauce in Mexican cuisine. Mole poblano is prepared with Chile Pepper s, Spice s, unsweetened Chocolate , and a variety of other ingredients. Various stories exist about its invention, but none is generally accepted. One of the more popular servings is ''mole poblano de guajolote'', or Turkey prepared with mole poblano. Mole is often used to prepare chicken or cheese-filled Enchilada s; it is also frequently ladled over chicken, rice, or chipped potatoes. The recipe was refined by the nuns of the Order of Santa Rosa to impress visiting political and church officials in Mexico in the 17th century. Mole can be bought ready-made from local markets or supermarkets. It comes as a kind of paste or powder that can vary in colour from deep black to green or even yellow depending on the ingredients used. In modern supermarkets and corner-shops mass-produced mole is sold—either canned, in glass jars, or in cubes that can be dissolved in water or, more appropriately, Broth . The word ''mole'' comes from the '', which has other, quite different meanings. No accent mark is used in Spanish, which has rules governing its diacritical marks that are substantially different from English. See also |