Mole sauce of all mole varieties and has been ranked as number one of "typical" Mexican dishes. It has also been called the "national dish" of Mexico. The state of Puebla is identified with "mole poblano". "Mole poblano" has been described as an ancient dish. "Mole poblano" contains about 20 ingredients, including chili peppers and chocolate, which works to counteract the heat of the chili peppers, but the chocolate does not dominate. It helps give the sauce its dark color, but this is also provided by the mulato peppers. This sauce is most often served over turkey at weddings, birthdays and baptisms,
Velouté sauce form the roux and a light chicken or fish stock, with some salt and pepper to season as needed. The sauce produced is commonly referred to by the type of stock used (e.g. chicken velouté). "Sauce velouté" is often served on poultry or seafood dishes, and is used as the base for other sauces. Sauces derived from a velouté sauce include: Velouté sauce A velouté sauce () is a savoury sauce, made from a roux and a light stock. It is one of the five "mother sauces" of French cuisine listed by Auguste Escoffier in the 19th century, along with