My favorite is mole negro. I had never tasted anything quite like it before. Mole negro is thick, like a chowder, but at the same time very smooth and creamy. Mole negro is very popular here, and you can find it on almost every menu.
Mole negro was a surprise to my taste buds! The chefs told me it had chocolate in it, so I was expecting something similar to a dessert. The flavor combination was far from what I expected, so I was completely surprised. Originally, I felt confused and was not sure if I liked this mole, but after a few bites, I realized I loved it! The flavors blended so nicely, and the subtle chocolate flavor was delicious. Americans are conditioned to view chocolate as always sweet and rich, but I have learned that chocolate can be savory and bitter as well. After trying mole negro, I went on a chocolate-tasting to get to the root of this flavor. I tried chocolates that were blended with almonds, vanilla, as well as varieties that were much darker and more bitter than anything I'd tasted in the U.S.A. These Mexican chocolates were blended from the cacao plant right before me to create rich and fresh flavors, some with zero sugar (not for the health benefits but for the flavor). I now feel like I am in on the secret about chocolate and give this ingredient much more respect, as a result.
