Mole poblano, whose name comes from the Mexican state of Puebla, is a popular sauce in Mexican cuisine and is the mole that most people in the U.S. think of when they think of mole. Mole poblano is prepared with dried chili peppers (commonly ancho, pasilla, mulato and chipotle), ground nuts and/or seeds (almonds, indigenous peanuts, and/or sesame seeds), spices, Mexican chocolate (cacao ground with sugar and cinnamon and occasionally nuts), salt, and a variety of other ingredients including charred avocado leaves, onions, and garlic. Dried seasonings such as ground oregano are also used. In order to provide a rich thickness to the sauce, bread crumbs or crackers are added to the mix. Mole can be best defined as a very thick, homogeneous sauce with complex flavors. This distinguishes it from most Mexican salsas which have a thinner consistency, often raw, and contain fewer ingredients (usually nothing more than tomato, onion, garlic and chili pepper) in still-identifiable chunks. The most common way to consume mole is over chicken, though any kind of meat may be served with mole sauce. Another preparation, more common in restaurants, is enchiladas (corn tortillas wrapped around chicken, cheese or some other simple filling) baked in mole sauce. Because of the labor-intensive nature of mole, when prepared at home it is most often made in large batches on special occasions, such as religious holidays, birthdays or weddings. The most popular kinds come from the Mexican states of Puebla and Oaxaca, and there is an annual national competition in the town of San Pedro Atocpan in the Milpa Alta borough of Mexico's Federal District, on the southern outskirts of Mexico City. Oaxaca has been nicknamed the "Land of the Seven Moles." In Guatemala, "mole" refers to a dessert composed of fried or boiled chunks of plantain in a chocolate/spice sauce, sprinkled with sesame seeds.