The Seven Oaxaca Moles Every Foodie Must Try at Least Once
Curious about Oaxaca mole from Mexico?
If you want to eat the best Mexican mole, anyone will tell you that you have to try the Oaxaca moles. The best place to try them is in Oaxaca itself — the land of the seven moles.
Oaxaca state is a food-lover’s mecca, and the capital city, Oaxaca de Juarez (AKA Oaxaca City) is known as the Foodie Capital of Mexico.
Some of the best chefs in Mexico, like Enrique Olvera of Pujol, have restaurants in Oaxaca.
While there are several famous foods from Oaxaca, like tlayudas, oaxaca tamales and memelas — you’re likely wondering just what is Oaxaca mole specifically?
We’re going to do a deep dive in this article about the 7 moles of Oaxaca, also called the “mother moles,” like the French mother sauces.
There are also a few mole variations you’ll discover that riff off the mother moles.
Ready to discover all the amazing seven moles from Oaxaca?
Let’s get to it, starting with the king of Mexican Oaxacan mole, mole negro, meaning “black mole;” a reference to it’s dark color.
What is mole?
Mole (pronounced moe-lay) is a complex dish that can be a marinade, a sauce, and a full meal.
This prehispanic food consists of 10-30 different chiles, spices, fruits, nuts and more, that are made into a paste, then slow-simmered for hours (or even days).
Mole is commonly served with rice and chicken or turkey, or used as a sauce, as with enmoladas.
This is a Oaxacan take on enchiladas, which are usually topped with salsa, but mole is used in Oaxaca enmoladas.
Mole recipes vary, but in general, they consist of these flavors and ingredients: 🌶️spicy chiles, acidic red or green tomatoes, sweet fruits and chocolate, local spices, and thickeners like nuts, seeds and even tortillas.
The ingredients are crushed and worked into a paste, then mixed with water or stock, and slow-simmered for hours until thick.
Some moles can even take days to cook. You will find it in these best restaurants all over Oaxaca de Juarez.
(Note: This is the capital of Oaxaca state, though most refer to it as Oaxaca City).
The Seven Types of Oaxacan Mole
Wondering, How many types of mole are in Oaxaca?
There are seven moles in Oaxaca, with varying combinations of spices, nuts, fruits, dried chiles and more.
Some moles have up to 30 ingredients, though 12-15 is more common.
In fact, the word mole comes from the Nahuatl (Aztec language) word molli, meaning a concoction, or a sauce.
There are 7 Oaxaca moles, and a few common mole variations on these (like mole almendrado, mole coloradito and mole estofado) — and you’re going to learn about all off them in this article, so let’s dive in.
🍽️ Seven oaxaca style moles
- Mole negro (Black mole)
- Mole colorado (Red mole)
- Mole verde (Green mole)
- Mole amarillo (Yellow mole)
- Mole poblano
- Mole manchamantel
- Mole chichilo
Wondering, What is the most popular mole in Mexico?
It’s either mole negro or mole poblano, depending on where you are.
In Oaxaca, mole negro is the most popular, but in Puebla, it’s mole poblano.
What are the seven Oaxaca moles?
They are mole negro (black mole), mole colorado (red mole), mole verde (green mole), mole amarillo (yellow mole), mole poblano (mole from Puebla state), mole manchamantel and mole chichilo.
1. Mole Negro (Black Mole)
🌶️ Chilies used in this Oaxaca mole: Chilhuacle negro, Chilhuacle rojo, Chile pasilla oaxaqueño, Chili mulato
Wondering, What’s the best mole in Oaxaca? While that’s a subjective answer, the most popular Oaxacan mole sauce is mole negro (Oaxacan black mole).
This famous mole oaxaqueño gets its black color from Oaxaca chocolate and the black chilhuacle chiles.
The mole negro dish is know for its beautiful spicy-sweet balance, which is thanks to these ingredients.
You can find it in all the best restaurants in Oaxaca City, including the well known Casa Oaxaca Restaurant.
Mexican chef Alejandro Ruiz Olmedo owns and runs this Oaxaca foodie favorite, which is connected to the beautiful Casa Oaxaca Hotel, located in Centro Historico (Historic Downtown).
🍽🍷 Oaxaca Travel Tip: If you can’t get a reservation at Casa Oaxaca, head to its sister restaurant, Casa Oaxaca Cafe. Located about 15-minutes away by car, Casa Oaxaca Cafe has a near-identical menu.
2. Mole Colorado (Mole Rojo, Red Mole)
🌶️ Chilies used in this Oaxaca mole: Chili pasilla, chili ancho, Chili de arbol (tree chili), chili chilcostle
Mole colorado is a dark red colored mole. As with all moles, ingredients can vary based on who’s making it, but some common mole colorado (red mole) ingredients include:
- Pasilla chili
- Ancho chili
- Chili de arbol (tree chili)
- Other peppers
- Nuts
- Cinnamon
- Chocolate — which helps give it a nice balance of savory, sweet and spicy flavor notes
BONUS Mole Variation: Mole Coloradito
Like mole colorado, mole coloradito is also a red mole, though it’s lighter in color.
That’s exactly how mole coloradito, which means “little red mole,” got it’s name.
In this Oaxacan recipe, mole coloradito calls for more green-colored ingredients than mole colorado, which produces a softer red color.
Besides that, these two moles are near-identical.
Besides mole negro, mole coloradito is among the most popular moles in Oaxaca.
You’ll have no trouble finding it on many of these best Oaxaca restaurants‘ menus.
3. Mole Verde (Green Mole)
🌶️ Chilies used in this Oaxaca mole: Jalapeños, or no chilis at all for a non-spicy mole
Mole verde is a green mole that showcases all things green and local — including veggies, herbs and spices.
You might see this on menus as mole pipian, which is a green mole that uses mostly pepitas (pumpkin seeds).
Unlike other foods of Oaxaca, mole verde is a lighter dish, and in fact, is the lightest of all mole Oaxaca varieties.
Depending on who makes the mole verde, it can have a variety of different ingredients, like these:
- Tomatillos (green tomatoes)
- Nopal (cactus)
- Rajas (roasted poblano peppers)
- Pepitas
- Cilantro
- Jalapeños
- Parsley
- Epazote and hoja santa, two local Oaxacan herbs used in many dishes
4. Mole Poblano
🌶️ Chilies used in this Oaxaca mole: Chili ancho, chili guajillo, chili mulato
Mole poblano — AKA mole rojo, or red mole — is more associated with Puebla, Mexico than with Oaxaca, though you’ll find it in Oaxaca.
The word poblano in the dish’s name is a reference to the state of Puebla, and if you ever see Poblano cuisine referenced anywhere, that is also traditional Puebla food.
This red-colored mole has ingredients including mulato chiles, ancho chiles, and pasilla chiles, raisins, almonds and peanuts.
Mole poblano has a bold flavor, and is generally more sweet and more spicy than other traditional Mexican moles because it calls for a lot of chiles, dried fruits and nuts.
BONUS Mole Variation: Mole Almendrado
One of the best variations on mole poblano is mole almendrado, which uses only almonds instead of a mixture of nuts.
This also happens to be my personal favorite mole in Mexico, as I love almonds.
Buy some mole almendrado on Amazon and see for yourself how it stacks up for you.
5. Mole Amarillo (Yellow Mole)
🌶️ Chilies used in this Oaxaca mole: Chili chilhuacle amarillo (yellow chilhuacle), chili ancho
While you’ll often only find mole negro in restaurants, mole amarillo (yellow mole) is the one Oaxacan mole you eat as a street food.
While visiting Oaxaca, Mexico, keep your eyes peeled for food carts and street vendors selling empanadas de mole amarillo, or empanadas with yellow mole sauce.
🥟 What is an empanada? A type of handheld pie or turnover, often stuffed with meats, veggies and cheeses.
They are among the most common Oaxaca foods, but eaten in many other countries, like Argentina and Colombia.
Oaxacan empanadas de mole amarillo are stuffed with shredded chicken in yellow mole sauces.
This bright yellow sauce gets its color from chilhuacle amarillo, a local yellow chili pepper from Oaxaca, Mexico.
You’ll also often find this in a more upscale version at Casa Oaxaca Restaurant in Oaxaca City, Mexico.
Though their menu changes often, be on the lookout for the mole amarillo taco — one of the chicken moles in Oaxaca.
6. Mole Manchamantel
🌶️ Chilies used in this Oaxaca mole: Chili ancho
Mole manchamantel isn’t one you’ll often see a menu at any of the best Oaxaca restaurants, make sure to try it.
Manchamantel means “tablecloth staining” because of the bright red chorizo sausage grease and ancho chile peppers, famous for permanently staining everything.
Besides the heavier pork and spicy chilies, mole manchamantel also has fresh pineapple and plantain (banana), making a sweet, spicy sauce.
7. Mole Chichilo
🌶️ Chilies used in this Oaxaca mole: Chili chilhuacle negro, chili pasilla, chili mulato
Chichilo mole is the thickest of the moles, thickened with masa harina (corn flour) or even crushed corn tortillas. This makes it more or a stew than a sauce.
It is unique in flavor because it’s made with beef stock, anise, hojas de aguacate (avocado leaves), and chilhuacle, a black chili pepper.
Mole chichilo is the least common of all mole varieties you’ll see sold any restaurant — even in the best restaurants in Oaxaca.
The reason? It is traditionally only made for funerals.
BONUS Mole Variation: Mole Estofado
Mole estofado (usually just called estofado) contains ingredients such as olives, onion, tomatoes, sesame seeds, parsley, raisins, cloves, capers, cinnamon and more.
Estofado is often served on a plate with chicken and rice.
Oaxaca Moles Guide & FAQ
How do you pronounce mole?
Mole, as in the food, is not pronounced like mole the animal or thing on your skin.
The correct mole pronunciation for the food is moe-lay, and two or more moles are moe-lays.
What does Oaxaca mole taste like?
A complex dish, Oaxacan mole is can be spicy, sweet, tangy, and a combination of two or more of those.
For example, mole negro (black mole) is made with chocolate, chilis, fruits, nuts, and spices, so it’s usually a combo of spicy and sweet.
Mole verde (green mole), which is made with tomatillos (green tomatoes) and chilis, is more on the spicy and tangy side because of the acid in the tomatillos.
Is mole the National Dish of Mexico?
Mexico actually has two national dishes, but one of them is mole.
The other is called chile en nogada, a dish usually only served around Mexican Independence Day on September 16th.
As Mexico’s national dish, mole it’s also made in other states like Chiapas and Puebla, which both border Oaxaca state.
It is eaten all over the country, but most commonly associated with Oaxaca and Puebla in Central Mexico.
Where is mole originally from?
Mole is definitely one of the most traditional Mexican foods, but there’s debate as to whether it was first made in Puebla state or Oaxaca state.
You see, there’s a few legends about the origins of mole in Mexico.
As with all good legends, people tend to take sides as to which one is true — but experts can’t see to say with certainty where mole comes from.
Mole Theory #1: Mesoamerican Origins
Some say Aztec emperor Moctezuma served it to Hernán Cortés upon his arrival in Mexico.
Moctezuma mistakenly though the Spaniard was a god, and served him their most important dish, mole (spelled molli the Aztec language).
Mole THeory #2: Mole comes from Puebla
One of the many legends surrounding the invention of mole takes place in what is known as present-day Puebla state, and dates to the 1500s.
Some say the nuns of Convent of Santa Rosa were given a last-minute warning the Archbishop was visiting.
With no warning, they also had nothing to cook — at least nothing they had ever made before.
These nuns muddled the 30 or so ingredients they did have on hand together, and put it in a pot to simmer until the Archbishop arrived.
Upon trying it, he fell in love with the dish, and so did everyone else, and Mexican mole was born.
Mole Theory #3: A Happy Accident
Other tales suggest mole was made by accident when a cook mixed a whole lot of ingredients together in one pot.
If so, it was a happy accident, and everyone loved this new dish so much that they kept making it.
No matter which mole origin story you subscribe to, the truth remains a mystery.
What we do know for certain is the first written recipes for mole are from in 1810, right after the Mexican War of Independence.
🎥 Want to see how to make Mexican mole from scratch? Check out this YouTube video from Simply Mamá Cooks, one of the largest Mexican cooking channels with more than 1.5 million subscribers.
What kind of food is mole?
Oaxaca mole is unique because takes on three roles in traditional Mexican food.
It can be used as a thick marinade paste, a sauce, and eaten as a full meal.
What state of Mexico makes the best mole?
The two states in Mexico most known for their mole are Puebla state and Oaxaca state, though there is also a beloved mole from Chiapas state.
How do you make mole?
To make mole, you first roast the ingredients you’ll use, or toast them on a comal.
Next, grind them together on a metate (or you can use a blender). Finally, put the paste into a pot with water or stock, and slow simmer until ready.
Of course, that is the simplified version.
Mole is a complex dish, which can take days to make, depending on the type of mole you’re making.
There are so many ways to make mole because there are 30 commonly-used ingredients.
Besides that, each chef adds in their special touches and family secrets that have been passed down from generation to generation.
What is the spiciest mole?
It depends on who’s making it, but the spiciest mole is usually mole colorado, or red mole.
However, the majority of mole recipe use chili peppers, so they’re all a bit spicy.
🍪 Oaxaca Mole Recipe for Cookies: You can even find recipes for sweet mole desserts — like these mole cookies made with ancho chili peppers, dried fruits and Mexican chocolate.
Is mole Aztec or Mayan?
Mole is an ancient Aztec food, and there is no record of the Maya eating mole.
In fact, the word molli (the original spelling of mole) is an Aztec word derived from the Nahuatl language. It means “a concoction,” or “a sauce.”
What do you serve mole with?
Mole is commonly served on a plate with a side of rice, and usually a protein.
It often comes with turkey or chicken, though you’ll also find pork or beef in some moles. It’s really up to the chef 🧑🍳 and the diner.
How many ingredients does mole have?
It depends — There are many different mole recipes out there, and some call for just 8 ingredients, while others have up to 30.
Commonly, there are about to 12-15 ingredients for mole. This usually includes tomatoes (red and/or green), onion, chilis, and spices.
Is mole supposed to be sweet?
Some moles are on the sweeter side, like mole negro, mole manchamantel, and mole poblano.
However, others types like mole verde and mole pepian, aren’t sweet at all. They’re actually more tangy thanks to the tomatillos (green tomatoes).
What’s the best place to eat mole in Oaxaca?
This will depend on who you ask, of course!
For me, a personal favorite is Las Quince Letras, one of the best restaurants in Oaxaca, run by local mole legend Celia Florián.
Where can I try the 7 moles of Oaxaca?
You can try all seven moles from Oaxaca during this Mole and Mezcal Experience at Ancestral Cocina Tradicional, one of the best restaurants in Oaxaca City.
Best Oaxaca Cookbooks: Learn How to Make Mole at Home
If you can’t leave the United States to experience the food in Oaxaca Mexico in person, pick up one of the Oaxacan cook books — the next best thing!
Among the best ones, check out The Food of Oaxaca Cookbook (Alejandro Ruiz), Oaxaca: Home Cooking from the Heart of Mexico (Bianca Lopez) and Oaxaca al Gusto: An Infinite Gastronomy (Diane Kennedy).
Both Mexico cookbooks and Oaxacan food cookbooks make an amazing Mexico gift for the foodie in your life who wants to make Oaxaca recipes at home.
📚 Love books? Check out these 35 Best Books on Mexico.
Final Thoughts: Best Oaxaca Moles
There are many different kind of mole — and to answer the What is the best mole? question, you’ll need to try them all!
Personally, mole almendrado is my favorite, and yes, I have tried them all (many times 🤣).
While authentic Oaxacan mole is the most famous food from Oaxaca, there are many more traditional Oaxacan foods and drinks.
In Oaxaca, don’t miss the tlayudas, memelas, tetelas, chapulines, piedrazos, nieves and tejate.
The most fun way to experience Oaxacan food is with a local to guide you to all the best food in Oaxaca City.
If you’re traveling to Oaxaca soon, check out these 20 best Oaxaca food tours to try mole and more.
