Good mole is ambrosia to me. Here in So. Cal, mole is usually a rich, dark brown extremely flavorful sauce that drenches chicken or turkey. It will have a base of ground chiles, usually guajillo, pasilla or poblano, sesame seeds, peanuts, Mexican chocolate, raisins, tomato and garlic. After this, any additions are up to the chef.
A good mole imparts an explosion of piquancy as the melange of chile hot, sweet, nutty, garlic, fruity and tomato rich come together in united flavor. There is no middle ground with mole. One either loves it or hates it.
Good mole is heaven, but bad mole (read: bland, pasty) is inedible. Mole is one of two dishes by which I judge the cuisine of a Mexican restaurant, chiles rellenos being the other. I've developed the habit of requesting a sample spoon of the sauce when dining in untested waters.
Should you find yourself out this way, I'd be happy to provide you with some good mole dining recommendations.