Such is the breadth of Mexican cuisine that I struggle to suggest a single dish that typifies it. After discussing this in great detail with my two brothers-in-law, who live in Mexico City, we came to the conclusion that chicken mole would be our choice.
The sauce – a tantalising fusion of chilli, spices, stock and bitter chocolate – may not be pretty but don't let this deter you. It's the smell that first grabs you – sweet and aromatic, melting chocolate bouncing off roast chicken - then there's the taste: a heady brew of exotic yet delicate flavours before the chilli kicks in a few seconds later, sending your taste buds into overdrive but not so hot that you're reaching for a glass of water or a slice of bread to cool the palate. While in Mexico earlier this year I was informed by an expert on chillies that a little sugar is the best way to remove the burning sensation. I tried it and it seems to work.
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