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What to eat in Pacific Coast of Mexico? Top 7 Traditional Sauces in Pacific Coast of Mexico

Last update: Sun Dec 15 2024
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01

Sauce

OAXACA, Mexico
4.4
Mole negro
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Mole negro or black mole is a traditional Mexican sauce originating from Oaxaca as one of the seven moles of Oaxaca. This is the most complex type of Mexican mole and it's usually made with ingredients such as hoja santa (aromatic, licorice-tasting herb), cinnamon, cumin, cloves, onions, garlic, dried chili peppers, cilantro, pumpkin and sesame seeds, dark chocolate, bread, and dried fruits.


Once prepared, mole negro is always served over different foods and it's never eaten on its own.

MOST ICONIC Mole negro

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02
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In Oaxaca, Mexico, there are seven types of mole, dark and rich sauces that are drizzled over Mexican staple dishes throughout the country. The moles of Oaxaca include mole negro, made with dark chocolate; mole rojo, also known as mole poblano; mole coloradito, made with mashed plantain; mole amarillo, made with tomatillos and masa harina; mole verde, made with coriander and ground pumpkin seeds; mole chichilo, made with beef stock and thickened with tortillas or masa harina, and mole manchamantel; meaning tablecloth-stainer, made with chorizo grease, tomatoes, pineapple, and chili peppers.


Although there are seven moles in Oaxaca, every family has their own version of each of the seven sauces, so one can only begin to imagine the varieties.

MOST ICONIC Seven Moles of Oaxaca

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03

Sauce

OAXACA, Mexico
3.8
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Mole blanco is a rare type of mole that is prepared for special events such as Easter or Christmas. Thick, nutty, and extremely creamy, the sauce consists of almonds, peanuts, pine nuts, Spanish almonds, garlic, onion, habanero peppers, and chicken broth.


Its richness is a direct result of the blend of white pine nuts, almonds, peanuts, and coconut oil. Traditionally, mole blanco is presented with pípí or chitapí, an edible flower growing on trees in Mixtec, Oaxaca. 
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04

Sauce

OAXACA, Mexico
3.8
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Mole manchamantel or tablecloth-stainer mole is a traditional Mexican sauce originating from Oaxaca as one of the seven moles of Oaxaca. This mole is usually made with ingredients such as dried ancho chili peppers, garlic, onions, pineapple, tomatoes, apples, pears, chorizo, peanuts, almonds, cloves, black peppercorns, cinnamon, oil, plantains, and chicken broth.


Every household in Oaxaca has their own version of the sauce. The ingredients are ground and simmered until the mole becomes thick. Once prepared, mole manchamantel should have sweet, spicy, and fruity flavors. It's often served with roasted chicken, pork, tortillas, rice, or used in tamales. 

MOST ICONIC Mole manchamantel

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05

Sauce

OAXACA, Mexico
3.7
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Mole amarillo or yellow mole is a traditional Mexican sauce originating from Oaxaca as one of the seven moles of Oaxaca. This mole is usually made with ingredients such as dried chili peppers, annatto seeds, cinnamon, cloves, cumin, oregano, saffron, corn oil, garlic, onions, tomatoes, yellow tomatillos, the licorice-tasting hoja santa leaves, chicken stock, and masa harina or corn flour.


Every household in Oaxaca has their own version of the sauce. The ingredients are ground and simmered until the mole becomes thick. Once prepared, mole amarillo should be yellow in color, and it's typically served with potatoes, fish, mussels, chayote (Mexican squash), chicken, empanadas (with shredded chicken), and tamales. 
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MOST ICONIC Mole amarillo

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06

Sauce

OAXACA, Mexico
3.7
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Mole coloradito is a traditional Mexican sauce originating from Oaxaca as one of the seven moles of Oaxaca. This mole is usually made with ingredients such as onions, celery, garlic, carrots, chili peppers, thyme, allspice, black peppercorns, cloves, cinnamon, tomatoes, marjoram, bread, raisins, cumin, sesame seeds, mashed sweet plantains, and dark chocolate.


Every household in Oaxaca has their own version of the sauce. The ingredients are ground and simmered until the mole becomes thick. Once prepared, mole coloradito should be brick-red in color, with spicy, smoky, tangy, and sweet flavors. This sauce is typically served with poultry.

MOST ICONIC Mole coloradito

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07

Sauce

OAXACA, Mexico
n/a
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Mole chichilo is a traditional Mexican sauce originating from Oaxaca as one of the seven moles of Oaxaca. This mole is usually made with ingredients such as chilhuacle chili peppers, ancho chili peppers, tomatoes, tomatillos, garlic, avocado leaves, cloves, cumin, beef stock, black peppercorns, corn tortillas or corn flour for thickening, allspice, lemon juice, and lard.


Every household in Oaxaca has their own version of the sauce. The ingredients are ground and simmered until the mole develops the consistency of liquid salsa, as this mole is not as thick as other moles. Once prepared, traditionally for special occasions, mole chichilo is served over beef and cooked vegetables, and it's often accompanied by rice and green string beans.

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