Smoky Peanut Mole with Grilled Quail (Codornices Asadas en Mole de Cacahuate)
This is a dish Rick Bayless has come back to frequently over the years. It is the easiest mole he knows, and its crowd-pleasing flavors work well with everything from chicken, quail and duck to pork, swordfish and grouper. Having made it so long, he had to search his books to rediscover the original recipe he started with. It is from a series of books called Y La Comido Se Hizo.
The smokiness of the quail (a typical game bird in Mexico) brings out the chipotle in the sauce, and, in addition, the presentation is stunning.