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,
Chicken Française in the 1970s, area chefs like James Cianciola successfully substituted chicken. Cianciola credits chefs Tony Mammano and Joe Cairo with bringing the dish from New York City. Despite being such a well known dish in Italian-American culture, francese is not a classical dish or sauce. There are no written recipes that mark the origin of this dish. Artichokes French is a common variation using artichoke hearts instead of chicken. Artichokes French is often served as an appetizer. Chicken Française Chicken Française (or Chicken Francese) is an Italian-American dish of flour breaded, egg-dipped, sautéed chicken cutlets with a lemon-butter and white