although molé poblano can be used to make chicken mole, served as a sauce for other meats or vegetables, spooned over eggs, or incorporated into dishes such as enchiladas or, yes, tacos and burritos.

There are more than 300 varieties of mole in Mexico, and although it’s one of the most famous Mexican dishes, it remains one of the most misunderstood preparations north of the border.

Yucatan cuisine uses local ingredients like axiote (annatto) and naranja agria (sour orange) — which you’ll find its most popular dish, cochinita pibil (slow-cooked pork). Mole poblano is ...