Mexican families enjoy mole sauce in one form or another for centuries, passing down unique family recipes from generation to generation. In certain parts of Mexico where different ingredients are abundant, you will find the type of mole sauce rich in certain herbs and spices that may not exist in another part of the country. Whatever is in this sauce, though, one thing is for sure; it is a family favourite that is tasty, rich and versatile. The recipes in this book are versions of the mole sauce that need serious effort and dedication. Fortunately, ground versions of most spices and herbs are found in the local supermarket, while in parts of Mexico, these spices are ground by hand using a mortar and pestle. The preparation times in this cookbook are all under 1 hour, while an authentic, homemade mole sauce cooked from scratch can take preparation to get the right thickness and flavor.