I discovered seven remarkably delicious renditions of los moles de Oaxaca at Don Emiliano restaurant in the center of San Jose del Cabo, Mexico. The executive chef, Margarita C. de Salinas, is internationally renowned for her mind-expanding Mexican haute cuisine. My husband and I tried four of her seven mole masterpieces: the Mole Negro de Fiesta over plaintain tortillas and roasted duck, the Chichilo Mole with beef tenderloin medallions and citrus-marinated onions, sea bass in a minted Mole Verde, and chicken Mole Rojo (pictured), and all were quite truly intoxicating. As Giovanni the Neapolitan from Eat, Pray, Love said about Pizzeria da Michele in Naples, "If you do not eat this [mole] when you are in [Los Cabos], please lie to me later and tell me that you did."