My son spent a couple of summers working as an architect on the restoration of a 17th Century Spanish church in Oaxaca and tells me that each little village in the area has its own version of mole which they make with much civic pride. Each local mole can range in color from dark brown, to red to yellow and vary substantially in taste. Personally, what I have developed a taste for is the dark brown mole made with chocolate, chiles and 50 other ingredients. At restaurants, I have been served more bad than good mole but some that I consider very good are at La Fogata in San Antonio, Otilia's on Long Point in Houston, and at Hugo's on Westheimer in Houston which offers several variations of mole.
Also, as improbable as it might seem, in a pinch, Knorr's makes a prepackaged mole that is simple to make and much closer to the real deal than any other store bought mole I have tried.