Mole is more than just a sauce; it is the culinary heart of Mexico. A symbol of national pride and regional identity, mole represents a masterful blend of ingredients and traditions, often involving recipes passed down through generations. These complex, layered sauces are the pinnacle of Mexican cooking, reserved for celebrations, holidays, and moments of great importance. The word mole (pronounced mo-leh) comes from the Nahuatl word mōlli, which simply means "sauce." Yet, there is nothing simple about it.
Often containing dozens of ingredients, including chiles, nuts, seeds, spices, and sometimes chocolate, each mole tells a story of its origin. While many people associate mole with a single dark, chocolate-infused sauce, there is a vast and vibrant spectrum of moles across Mexico. The state of Oaxaca is famously known as "the land of the seven moles," but countless variations exist throughout the country.
Understanding mole is to understand the depth and diversity of Mexican cuisine. This guide from Our Food Rhythms will introduce you to the seven classic moles of Oaxaca, exploring their unique characteristics, ingredients, and the comforting dishes they help create.
Preparing these sauces can be an all-day affair, but making a larger batch is a wonderful meal prep strategy, allowing you to enjoy these incredible flavors for days to come.
The Seven Moles of Oaxaca
Oaxaca is the epicenter of mole culture. The state’s diverse geography and rich indigenous history have given rise to a stunning array of mole varieties. Let's explore the seven most famous.
1. Mole Poblano
Though most famously associated with the state of Puebla, Mole Poblano is also a cornerstone of Oaxacan cuisine and is arguably the most well-known mole outside of Mexico. It is a rich, dark-reddish brown sauce that strikes a beautiful balance between sweet, savory, and spicy flavors.
- Regional Origin: While its deepest roots are in Puebla, it is a celebratory dish enjoyed throughout Mexico. Legend says it was created by nuns in a convent who combined various ingredients to create a special dish for a visiting archbishop.
- Key Ingredients: Mole Poblano is incredibly complex, often containing over 20 ingredients. Key components include a blend of dried chiles (ancho, pasilla, mulato, chipotle), nuts (almonds, peanuts), seeds (sesame), spices (cinnamon, cloves), and a small amount of Mexican chocolate, which adds depth and balances the heat, rather than making it sweet.
- Flavor Profile: The flavor is robust, slightly sweet, and smoky with a mild to medium spiciness. The chocolate provides a hint of bitterness and richness that ties everything together.Traditional Dishes: It is most famously served over turkey or chicken in a dish known as mole de guajolote. It is also used to smother enchiladas or as a base for tamales.
2. Mole Negro (Black Mole)
Mole Negro is often considered the king of moles. It is the most complex, labor-intensive, and revered of all the varieties. Its deep, almost black color and profound flavor make it a true culinary masterpiece.
- Regional Origin: Oaxaca.
- Key Ingredients: The ingredient list for Mole Negro is long and intricate, sometimes exceeding 30 items. It builds upon a base similar to Mole Poblano but includes a unique ingredient: the leaves of the avocado plant (hoja santa), which impart a distinct anise-like flavor. The key to its black color is the charring of its chiles, particularly the chilhuacle negro, and the inclusion of burnt tortilla or bread as a thickening and coloring agent.
- Flavor Profile: Deep, smoky, savory, and multi-layered. It is less sweet than Mole Poblano, with earthy and slightly bitter notes from the charred ingredients, balanced by the sweetness of fruits like plantains and raisins.
- Traditional Dishes: Like Mole Poblano, it is traditionally served over turkey or chicken for major celebrations like weddings, baptisms, and Day of the Dead festivities.
3. Mole Rojo (Red Mole)
Mole Rojo, or red mole, is another popular and widespread variety. It is often seen as a slightly simpler but no less delicious cousin to Mole Poblano, with a vibrant red hue and a more pronounced chile flavor.
- Regional Origin: Oaxaca and other regions of central Mexico.
- Key Ingredients: The primary chiles used are guajillo and ancho, which give it its characteristic red color. It also includes nuts, seeds, and spices like cinnamon and oregano. It typically contains less chocolate than Mole Poblano, if any at all.
- Flavor Profile: The flavor is spicy, fruity, and slightly sweet. It has a more direct heat than the darker moles, with the chile flavors taking center stage.Traditional Dishes: Mole Rojo is incredibly versatile. It is commonly served over chicken or pork and is a popular choice for enchiladas, often called enmoladas.
4. Mole Verde (Green Mole)
A complete departure from the dark, rich moles, Mole Verde is a bright, fresh, and vibrant sauce that celebrates the fresh flavors of its ingredients. It is a perfect example of how diverse the world of mole can be.
- Regional Origin: Oaxaca.
- Key Ingredients: Its green color comes from a host of fresh ingredients, including tomatillos, fresh jalapeños or serrano chiles, cilantro, parsley, and often hoja santa. It is thickened with pumpkin seeds (pepitas) and sometimes masa harina (corn flour).
- Flavor Profile: Bright, tangy, herbaceous, and spicy. Unlike the slow-simmered dark moles, Mole Verde has a fresh, almost zesty character from the tomatillos and fresh herbs.
- Traditional Dishes: Due to its lighter profile, it is often served with chicken or pork, but it is also fantastic with fish or as a sauce for vegetables.
5. Mole Amarillo (Yellow Mole)1. Roasted Cabbage Wedges
Mole Amarillo is another fresh and relatively simple mole, characterized by its warm, yellow color and its fragrant, spicy profile. It is a staple in the everyday cuisine of Oaxaca.
- Regional Origin: Oaxaca.
- Key Ingredients: The yellow color comes from the use of chilhuacle amarillo chiles, though guajillo chiles are often substituted. Like Mole Verde, it is thickened with masa harina and uses fresh herbs and tomatillos, but it also includes aromatic spices like cumin and clove.
- Flavor Profile: Herbaceous and spicy with a distinct fragrance. It is not as tangy as Mole Verde and has a more subtle, earthy spice to it.
- Traditional Dishes: It is commonly used in savory empanadas or served as a stew with chicken and vegetables, including green beans and chayote squash.
6. Mole Coloradito (Little Red Mole)
The name coloradito means "a little red," which perfectly describes this brick-red colored mole. It is sweeter than Mole Rojo and has a rich, velvety texture.
- Regional Origin: Oaxaca.
- Key Ingredients: This mole uses ancho and guajillo chiles, but its unique sweetness comes from the inclusion of ripe plantains. It is thickened with toasted bread and a small amount of chocolate, creating a wonderful balance.
- Flavor Profile: Fruity, sweet, and mildly spicy. The plantain gives it a distinct sweetness and body that sets it apart from other red moles.
- -Traditional Dishes: It is a fantastic all-purpose mole, often served with pork, chicken, or beef, and is another popular choice for enchiladas.
7. Mole Manchamantel (Table-Staining Mole)
The name manchamantel translates to "tablecloth stainer," a playful warning about its vibrant, deep red color. This mole is unique for its prominent use of fruit, which blurs the line between a savory sauce and a sweet stew.
- Regional Origin: Oaxaca and Puebla.
- Key Ingredients: This is a sweet and savory mole that features a combination of ancho chiles and a generous amount of fresh or dried fruit, such as pineapple, plantain, and sweet potato.
- Flavor Profile: Primarily fruity and sweet, with a mild spiciness. It is the least complex of the seven moles but is incredibly comforting and delicious.
- Traditional Dishes: It is almost always served as a stew with pork or chicken, where the chunks of fruit are an integral part of the dish.
The Enduring Legacy of Mole
From the deep, smoky complexity of Mole Negro to the bright, herbaceous notes of Mole Verde, the seven moles of Oaxaca offer a breathtaking tour of Mexico’s culinary landscape. They are a testament to the country's history, a fusion of indigenous ingredients and Spanish influences. Making mole from scratch is a commitment, but it is a deeply rewarding process that connects you to one of the world's great culinary traditions’ food rhythm. The next time you encounter mole on a menu, you will know it is so much more than just a sauce. It is a celebration in a bowl, a story of a place and its people, and the ultimate expression of comfort food.
