With rich culinary traditions and diverse cuisine on offer, Oaxaca is often regarded as Mexico’s culinary capital. The region makes use of its wonderful local ingredients, with mole being one of its most famous exports. Oaxaca is known for having 7 different varieties of the sauce which is often served with protein, and it’s worth tasting every one.
Mole Negro
Mole negro is probably the most iconic of the bunch. Best known for including chocolate, it also features roasted chilled, nuts, seeds, and sometimes even plantain. The ingredients are then ground and turned into a velvety paste using stock.
Mole Amarillo
Bright yellow with a mild, tangy flavor, mole Amarillo is like sunshine on a plate. It is made with both guajillo and costeño chili peppers, tomatillos, and spices. Hoja Santa leaves are sometimes thrown in too.
Mole Rojo
Red usually means fire and this mole is just that. Ancho and guajillo chilis, tomatoes, onions, garlic, and spices are blended to give mole rojo a powerful punch.
Mole Chichilo
Dark and smoky are the perfect words to describe mole chichilo. brown color and a deep, smoky flavor. Blackened tortillas, avocado leaves, thickeners like masa or corn tortillas, and other spices are combined with ancho and pasilla chili peppers.
Mole Verde
Green is good and this sauce is as green as they come. Green chilis like poblanos or serranos are mixed with tomatillos, parsley, cilantro, nuts, and seeds to create a vibrant freshness.
Mole Coloradito
The color of mole coloradito is somewhere between negro and rojo. Like the others, this paste includes ancho and guajillo chili peppers, tomatoes, garlic, onion, spices, and chocolate which ts are blended and cooked until thickened.
Mole Manchamanteles
The name of this mole says it all. Mole manchamanteles translates to “tablecloth stainer” thanks to its vibrant red color. One of the more complex moles, this sauce combines ancho and guajillo chilis, pineapple, plantains, tomatoes, onions, garlic, spices, and sometimes nuts to create a thick, sweet, and tangy paste.
