Red. Black. Yellow. For eons mole has crossed color and flavor barriers, all in the pursuit of the perfect blend of chiles, spices and in some cases, chocolate.

Even the name mole represents the triumphs of a sauce so delicious it’s survived years of colonialism, clinging to its roots in Mexico’s native Nahuatl tongue, mulli, molli, meaning sauce, or concoction.

On November 18th, mole enthusiasts from across the state competed for the best mole around.

This year, San Francisco’s Tropisueño’s mole took first place, wowing the crowds with nearly 200 votes.

Check it out.