Google Mole sauce on line and you’ll get 1,630,000 results. The first one we go to calls it a traditional Mexican sauce made of different ingredients. The next takes it one step further; “a thick sauce with complex flavours”. Cállate pues! If there’s a Royal Family of sauces, Mole is definitely a member and Mole Poblano may well be the Queen. Legend has it that this spicy-sweet concoction goes back to pre-Hispanic times and that Aztec king Moctezuma served it to Cortez as part a banquet honouring the Spanish conquistador. Good story, but apparently short on facts. The Aztecs, according to experts, were unlikely to use chocolate as flavouring in cooked food. For those of us who prefer magical thinking, another tale holds that 16th Century nuns from the Convent of Santa Rosa in Puebla, central Mexico, panicked on hearing that the Archbishop was coming for a visit. With no food in the larder and no hope of new supplies, they prayed for a miracle. Naturally, the angel of good cooks appeared. Inspired, the nuns chopped and ground and roasted, mixing different types of chillies together with spices, day-old bread, nuts, ripe fruit, a little chocolate and about 20 other ingredients. So the milagro of Mole Poblano was born.