Mountains of different mole paste of every type are prepared for sampling and judging. This spicy sauce made of unsweetened chocolate and a variety of 3 to 6 peppers and 5 to 7 different spices is a staple of traditional Mexican cuisine, and the spread serves a perfect compliment to the country's meat and poultry dishes. Made by nuns in the state of Puebla to serve in the reception of cardinal in 1850. Feel free to return from this event with a hearty supply of your favorite moles, it lasts for a long time in normal storage or frozen and goes well with almost anything.