I first had this dish when living with my friend Genevieve post-college a few moons ago. Her father made a mean mole, and I’ve been searching out a good method and base recipe for it ever since. This one comes from Bon Appetit, and is pretty good – I have tweaked it to my tastes though as the original was a bit too citrusy for me. Mexican chocolate can be a bit difficult to find, but specialty stores or places like Whole Foods often have it. You can substitute bittersweet chocolate with a pinch of cinnamon if you can’t find it. This is an involved dish, but well worth it.