Richard, ok, so I exagerate. And there aren't too many tourist traps in the places I go in Mexico.
I said in my original post that
"I really do feel bad about my mole aversion.
Mole is a very complex sauce and great care is taken to prepare it."
BTW: Where have you been in Oaxaca where when you order something with mole it is not a chocolate thing? My experience has been that if it's called mole, especially in Oaxaca, it's got chocolate in it.
Yea, American Mole Poblano in a jar is chocolate based. . . I believe they use sesame seeds also. Interesting though, because the one time I had mole that I liked, it was in Peublo. . . on some delicious banana leaf carne tamales. . . but makes sense, my wife used to put a little chocolate in her chili, but since learning about mole, she just adds a tbsp of mole poblano from a jar.
and tomatillo mole?! I've always called it and heard it called Salsa verde.
tomatillos, jalapenos, onion, cilantro, whatever in a blender, simmer, and chill. Great on main dishes. . . like mole is served.