Chocolate lovers, rejoice. Here in Oaxaca chocolate is not relegated to the lands of desserts only. Nope, Oaxaca is the land of chocolate (in far-back times the cacao bean was a currency here!) ? ? Long before it became a sweet food around the world it was being used here as both a drink instead of coffee in the morning, as well as a savoury ingredient in mole sauces. ? ? Oaxaca is the land of seven moles, but mole negro is arguable the most well known (and one of my two favourites!) ? ? It's bitter, spicy and sweet all at once. ? ? A blend of smoked red chillies, burnt bread, Oaxacan chocolate, raisins and up to as many as 20+ other ingredients slow cooked, sometimes for hours or days, gives mole negro it's incredible depth of flavour. ? ? Typically you'd eat it over chicken or turkey, like pictures. But it also comes inside tamales, as a flavour for chocolates or icecreams, and even in some particularly creative mezcal cocktail recipes!