Braised Chicken with Oaxacan Chocolate Mole Sauce
Moles are the great sauces of Mexico, richly spiced and complex. With countless regional variations, they can be green, yellow or red, but the mole most familiar to Americans is the Oaxacan one made with a seductive addition of chocolate. Keep any leftover sauce in the refrigerator; it lasts and lasts and enlivens almost anything, from a seared pork chop to a soft-poached egg.
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