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Seven Moles of Oaxaca | Traditional Sauce From Oaxaca, Mexico | TasteAtlas
Seven Moles of Oaxaca | Traditional Sauce From Oaxaca, Mexico | TasteAtlas
Seven Moles of Oaxaca | Traditional Sauce From Oaxaca, Mexico | TasteAtlas
Seven Moles of Oaxaca | Traditional Sauce From Oaxaca, Mexico | TasteAtlas

Seven Moles of Oaxaca

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.