Describe two different types of mole that can be found in Oaxaca.

Mole Poblano (Red Mole):

Mole poblano is the most popular variation of mole. This version, associated with the Puebla region, is considered the national dish of Mexico. Ingredients include mulato, ancho, and pasilla chiles along with blended raisins, almonds, or peanuts. The greater use of chiles, dried fruit, and nuts and less reliance on chocolate makes this mole sweeter and spicier than other varieties.

Mole Negro:

Black mole, the ultimate sweet and spicy combination, is the most complex version of the sauce. It relies heavily on chocolate and spices like cloves, cinnamon, and cumin. Bread is used as a thickener and occasionally dried fruits are aded for sweetness, but the key ingredient in Oaxaca is the addition of an aromatic, licorice-tasting herb called hoja santa.

Explanation:

probably orange juice since in a restaurant they give you a drink first.