Oaxaca has become synonymous with mezcal, with more than 70% of the world’s supply produced in the Mexican state. Yet, the culinary capital is also famous for its 7 types of mole. Make a point to taste them all on your next trip.
Mole Negro
In case the name didn’t give it away, this sauce is black and velvety. Made using roasted chilies, chocolate, nuts, spices, and a touch of burnt tortilla, it is what typically comes to mind when thinking of the Mexican dish.
Mole Coloradito
The reddish-brown mole coloradito can’t help but add an earthy vibrance to the plate. This mole combines both ancho and guajillo chilies with tomatoes, garlic, onions, nuts, and seeds.
Mole Amarillo
Yellow chili peppers give this mole a sunshiny hue. You will pick up flavors of cumin and oregano, as well as a slightly tangy taste.
Mole Rojo
Similar to coloradito, mole rojo gets its bright red from tomatoes and chilies. It is on the sweeter side, however, thanks to the addition of raisins and almonds or peanuts.
Mole Verde
Fresh herbs are the star of mole verde which translates as green mole. Cilantro, parsley, epazote, and tomatillos give this sauce a bright, refreshing feel.
Mole Chichilo
Mole Chichilo is known for its smoky and complex flavor profile. It includes unique ingredients such as pasilla chilies, blackened tortillas, avocado leaves, and various spices.
Mole Manchamanteles
Unlike most moles which derive their name from their color, mole manchamanteles translates to “tablecloth stainer”. Fruity and savory, the sauce features pineapple, plantains, and apples, along with ancho and pasilla chilies.