00:00Mole negro is one of the most labor-intensive dishes you can make.
00:04It also happens to be one of my favorite things to eat,
00:07so I decided to find out how it's done from a woman who has spent decades perfecting the recipe.
00:12I traveled to El Camarón, a tiny village in the mountains of Oaxaca, Mexico.
00:16That's where I met Gloria Gazga, a 64-year-old cook who has been making mole negro her whole life
00:21using an open fire and a community mill.
00:24Her recipe includes dozens of ingredients, some of which are things you'd expect,
00:28like chilies and homemade cinnamon-spiced chocolate.
00:31But there's also plenty of things you might not expect,
00:33like plantains, capers, raisins, green olives, sesame seeds, and more.
00:38The whole process takes 10 hours over the course of two days,
00:41but the result is a deep, almost wondrous sauce with layer on layer of richness
00:47balanced by chilies and spices.
00:49It begs to be sopped up with a warm tortilla.
