Mole Negro is the state dish of Oaxaca, the king of moles. It also happens to be the most difficult to make. People pride themselves on their own different touches, and family recipes are passed down as heirlooms. Markets stands specializing in moles all proclaim that their version is the best.
I have selected two representative recipes for Mole Negro. The first is an adaptation of a version made by my friend and culinary mentor Zoyla Mendoza, who has