One of the most beautiful things about Mexican food is its incredible regional diversity. In every corner of the country, you'll find variations on the same basic themes, each with its own local spin. Take the taco, for example: whether it’s the slow-cooked carnitas of Michoacán, the grilled fish tacos from Baja California, or the al pastor tacos from Mexico City, this humble dish takes on a different flavor depending on where you are.
Then there’s mole, a dish that exemplifies the depth and complexity of Mexican cooking. This rich, velvety sauce, typically made with a blend of chilies, spices, chocolate, and nuts, is an embodiment of the cultural crossroads that shape Mexican cuisine. Mole comes in many forms, from the famous mole poblano of Puebla to the darker, spicier mole negro of Oaxaca. Each version is steeped in history, often reserved for special occasions like weddings and festivals.
FAIRFIELD
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