Mole poblano is the most celebrated of Mexico's moles — a dark, thick, glossy red-brown sauce from the state of Puebla built on a long roster of dried chillies, spices, nuts and seeds, dried fruit, tortilla or bread for body, and a small amount of Mexican chocolate. Dozens of toasted and fried ingredients are ground and simmered for hours into a deep, complex sauce that is savoury and only faintly sweet, with a warm bitterness from the chocolate and chillies rather than a chocolate-dessert taste. It is a landmark of Mexican festive cooking, most classically ladled over turkey or chicken and served with rice and tortillas.