I had some time on Cinco de Mayo and delved into a recipe for Mole. I've enjoyed Mole at a few LA spots; Lucy's El Adobe, Lares and the always choice, Gardens of Taxco. I didn't realize the interesting and complex subtlety of the ingredients until I made it on my own. Even the streamlined recipe from Bon Appetit took 90 minutes start to finish. To mention a few ingredients: orange peel, almonds, cumin, coriander seeds, and just a little Mexican chocolate. I served it over chicken breasts with sides of cilantro rice and grilled/charred corn on the cob brushed with a lime/salt/pepper/cayenne pepper /olive oil mix.To find the recipe from May 2009 go to:www.bonappetit.com Happily it turned out to be worth the time invested. Adios.