I spent about 3 hours making a mole once. Roasting about 5 types of chili etc. It was good, but think I went a bit overboard on the chocolate. And the chilis, for that matter.
relatively recently made pozole rojo, would do it again (it was hard to find hominy where I am though). I suspect that might be an underrated mexican food
Recently tried some mini fajitas with plantains in them. Was surprisingly nice.
Us Norwegians are obsessed with “tacos” (bucket description for most “Mexican” foods), will post in more detail about this later (am in the middle of something atm).