Cinco De Mayo is tomorrow, but there’s still time to plan a kick-ass Mexi-menu. You can’t go wrong with this mole poblano recipe from the excellent Mexican chef Roberto Santibañez, whose Brooklyn restaurant Fonda is the go-to haute Mexican spot for in-the-know New Yorkers. Follow Santibañez’s lead and serve up this thick, rich mole sauce over chicken, enchiladas, or turkey.

It’s ironic that the mole that has served as the ambassador for all others in the United States is also one of the most misunderstood. Whenever I hear this sophisticated mole casually referred to as “chocolate sauce,” I’m saddened, because it’s so much more! While a little Mexican chocolate does contribute to its sweetness, so do a host of nuts and, sometimes, a plantain, an apple, or animal crackers. In fact, I’d bet there are as many recipes for it as there are cooks in Puebla, and everyone seems convinced that their version is the best. Me? I’m in love with this one, straight from Ana Elena Martinez’s kitchen to yours.