My favorite Sonoran delight is mole. I crave its depth and complexity. Yes, there is chocolate in it, but it is also so much more. There are also about 8 different kinds of nuts and seeds groud to make the paste plus cinnamon and chiles. I don't know of many great places to get it, but La Fuente (yes, the tourist place) has some of the best. It has been owned by the same people for 40 years and the recipe has not changed--I asked the chef, Joe Davis. The mariachis and zealous decor may make people think La Fuente is only for tourists, but there are some great things, like green corn tamales, that come out of that kitchen. There is even a new menu, with new and old favories.