Most Americans seem to think that mole Poblano is the one and only "authentic mole." But as you know -- and they don't -- most "authentic" moles don't contain chocolate, let alone sweet, "drinking" chocolate. Moles are almost always long cooked, complex, thickened concoctions blended from reconstituted, dried chillies and huge numbers of other things. Although made with lots of chillies, they usually aren't terribly "hot" in the piquant sense of the word. That goes double for the Oaxacan moles, and as a general rule Oaxacan food seldom is very hot.
Mole negro and its derivative, mole Poblano are the only two I can think of which do have chocolate. Some American chefs are notable for producing quick, chocolate-based moles on Television, particularly Rick Bayless. Those quickies aren't what you'd call "authentic," and Bayless, who's a genius, would be the first to say so.
Mole amarillo (yellow mole) is one of the "seven moles of Oaxaca." Not to be redundant, but it's one of those complicated, complex, long cooked things and gets its color from pumpkin seeds and yellow chiles. Most other Oaxacan moles are thickened with bread, but mole amarillo is more often thickened with masa.
Compared to most of the others, amarillo is happier with strong flavored red meats like beef, goat and lamb. I brought up "spine," because you don't often see an entire back of an animal the size of a lamb on a menu; and because pig, goat, or lamb spine are relatively common proteins in "typical" dishes, which if they aren't the food of poverty are not the foods of wealth either.
My favorite mole is mole coloradito. What's yours? I'd guess either mole negro or mole verde. Wotthehell, wotthehell, we can like them all.
Whatever was in the package at your carneceria, "costilla" is Spanish for "rib," and a "costillar" is a rack of ribs. Spine is called, "espina," and "espinaza." Back is usually "falda," sometimes "dorso," and less often "lomo." But "lomo" is more often "loin" when it comes to food; and "dorso" isn't that common either.
Hope this makes sense,
Edited by boar_d_laze - 10/23/11 at 7:13am