While spending a hot but enjoyable week in Cancun, Mexico, I had occasion to dine on many a mole, each one different from the others in some small way.  On my last night however, I had dinner at Paloma Bonita – a bustling but refined restaurant filled with the harmonies of mariachi and the buzz of whirling blenders.  The Chicken with Two Moles was absolutely amazing.  One sauce was more on the sweet side, and the other was very spicy, but both were exceptional in their fusion of chocolate, chilies and the 100 other ingredients that go into a authentic mole sauce.  After sopping up every last bit of the mole with the unbelievably good handmade tortillas, hot off the griddle, I was ready to try the Aztec Chocolate Soufflé.  I had decided on this dessert even before choosing my entree.

WOW…this soufflé was the most deliciously interesting one I have ever eaten – fancy French restaurants included.  It was deliciously thick without being the least bit eggy or rubbery.  The stone crock was dusted with sugar and a bit of cinnamon, which added a delightful subtlety to the dish.  Served along side were a dish of vanilla bean sauce – excellent – and a bowl of velvety rich whipped cream also laced with vanilla.  This chocolate Opus One was topped off with a crispy cinnamon-sugar coated sopapilla for flair.  This is a dessert I was still thinking about the next day.  If you’re ever in Cancun, it is a must-taste destination!