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By Tom Parker Bowles

Published 2013

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A mole is far more than mere sauce. ‘The King of Mexican cuisine,’ writes Patricia Quintana in The Taste of Mexico (1986). It’s a true Mexican mélange, available in a thousand different variations. One of the richest, and certainly the most famous, is the mole poblano from Puebla: it melds anise, clove, cinnamon, black peppers and chillies with garlic, tomatillos, sesame seeds, ground almonds, peanuts and bitter chocolate. A complex and time-consuming dish, sure,