Mole sauce the classic sense, there are some dishes that use the term in their name. "Mole de olla" is a stew made from beef and vegetables, which contains guajillo and ancho chiles, as well as a number of other ingredients found in moles. "Huatzmole" is a mole sauce variation, which is soupy and often served over goat meat ("cabrito"). In Guatemala, mole is a dessert sauce made from chocolate, dried chillis, tomatoes and pumpkin seeds. It is often poured over fried plantains, and is served with sesame seeds on top. Mole is one of the most representative dishes of Mexico, especially
Normande sauce juice. Seasonings may include cayenne pepper, black pepper and salt. Some versions may be strained prior to use. The sauce may be used with seafood dishes, fettuccine dishes and on vegetables. It may be served with seafood dishes such as those prepared with shellfish and fish. A 1911 recipe from Minneapolis, Minnesota uses the sauce as a garnish upon a molded fish dish. Sole Normande is a dish prepared using sole that is topped with Normande sauce. It is sometimes used with fettuccine dishes, such as chicken fettuccine. It may also be served on vegetables to add flavor, such as