Discovering Mole: The Heart and Soul of Mexican Cuisine
When most Americans think of Mexican food, they often picture the familiar flavors of Tex-Mex – heavy on rice, beans, cheese, and meats like ground beef and chicken. These dishes, while satisfying, are often lacking in complexity or depth. But living in the heart of Mexico, we’ve had the incredible opportunity to explore the rich, authentic flavors of real Mexican cuisine. One particular dish has captured our hearts and taste buds: Mexican mole.
Mole is widely regarded as one of Mexico’s national dishes. Every region of Mexico boasts its own specialty mole, making the dish as unique as the area in which it’s prepared. Our first exposure to mole was at Restaurant Pujol in Mexico City where one dish showcased two different styles of mole. While our experience there was unforgettable, it left us eager to explore more about this complex sauce and its cultural significance.
Disclosure: Some of the links below are affiliate links which means we will receive a small commission when you make a purchase at no additional cost to you.
What Exactly Is Mole?
Mole, derived from the Nahuatl word molli , meaning “sauce” or “mix,” is an incredibly complex sauce that’s as rich in history as it is in flavor. When translated from Spanish, the word “mole” means “mass” – a fitting description of the dense, multi-layered sauces created using a mixture of ingredients. Mole can be used as a sauce over chicken, turkey, fish, and vegetables. The flavors of the meats and vegetables provide a delicate backdrop, allowing the rich, deep flavors of the mole to shine through.
The origins of mole date back to the indigenous peoples of Mexico, who were creating versions of this sauce long before the arrival of the Spanish. However, it wasn’t until after Mexico’s War of Independence in 1810 that mole recipes were written and passed down through generations. Today, Mexican mole is recognized as one of the first international dishes created in the Americas, blending indigenous ingredients with European, African, and Asian influences.
Crafting Mole: A Labor of Love
Creating a mole is no easy task – it’s a labor-intensive process that requires time, patience, and dedication. Traditionally, mole is made for special occasions such as weddings, holidays, and large celebrations. Mole can take a few hours to a few days to prepare depending on the complexity of ingredients.
The preparation begins with roasting various ingredients, including chilis, nuts, fruits, and spices. Once roasted, these ingredients are ground into a paste or powder. The mixture is then simmered in water or broth, thickening as it cooks. Tortillas are also added as a thickener. Continuous stirring is necessary to prevent the mole from burning, ensuring the smooth consistency and balanced flavors that define a perfect mole.
Mole Varieties: A Tapestry of Regional Flavors
Mole is far from a one-size-fits-all sauce. It varies widely across Mexico, with each region and household crafting their own unique versions based on local ingredients and traditions. Oaxaca, known as “the land of the seven moles,” is particularly famous for its diverse mole styles, including:
- Mole Negro – A rich, dark mole with deep, smoky flavors
- Mole Colorado – A bright, reddish mole with a milder taste
- Mole Amarillo – A yellow mole with a lighter, more herbal flavor
- Mole Verde – A fresh, green mole made with herbs like cilantro and parsley
- Mole Chichilo – A darker mole with earthy, almost chocolaty notes
- Mole Coloradito – A lighter mole sauce made from dried chiles, fruit, nuts and chocolate
- Mole Stain Tablecloths – a sweet and spicy mole made from chipotle chiles, pineapple, peanuts, and plantain
These seven moles, all with distinct flavors and color profiles, represent just a fraction of the variety found throughout Mexico. Mole can be black, red, yellow, green, and even pink, with each variation offering a unique flavor experience.
What ingredients are in mole?
Mole ingredients range from common ones like tomatillos, onions, garlic, and cumin, to more complex additions such as pumpkin seeds, almonds, and peanuts.
For example, Mole Poblano , which is perhaps the most famous, typically includes 20 or more ingredients, including a special addition of chocolate at the end of the preparation process. Mole Almendrado , which uses almonds as a base, can have up to 26 ingredients, while Oaxacan moles can include over 30 distinct components.
While some moles, like mole verde, can be prepared relatively quickly, others, like mole negro, may require an entire day or two to perfect. The key to crafting an exceptional mole lies in achieving the perfect balance of spices, herbs, sweetness, heat, and depth.
Towns Famous for Their Mole
In Mexico, the preparation of moles is an art form. Many towns take immense pride in their signature moles.
San Pedro Atocpan , a small town on the outskirts of Mexico City, produces 60% of all the moles consumed in the country. 92% of the town’s population makes a living preparing mole powders and pastes. All the moles are made from small producers, not mass-produced in a factory. While a wide variety of moles are made, Mole Almendrado (made with almonds) is San Pedro Atocpan’s signature offering.
Other regions of Mexico are equally famous for their own mole specialties.
Puebla claims to be the birthplace of mole, with Mole Poblano being its most iconic version, often prepared with the addition of chocolate.
The Valley of Mexico is known for Mole Coloradito , Tlaxcala is known for Mole Prieto , and Morelos for Mole Ranchero . Taxco offers a pink version called Mole Rosa , a sweet mole made from pink pine nuts, beets, rose petals, honey, and other types of nuts and baking spices. The magical town of Almealco in the state of Queretaro is known for its Martes de Mole or T uesday of mole , a red mole made from several chiles and traditionally served on Tuesdays.
If you find yourself traveling through Mexico, keep an eye out for mole on the restaurant menu. You may find a mole that you’ve never seen before, as each family and town has its own recipe.
Mole in Latin America
Mole may be considered one of Mexico’s national dishes (along with Chile en Nogada, tamales, and others), but it is found throughout Latin America. In Guatemala , for instance, mole is used as a dessert sauce, often poured over fried plantains and topped with sesame seeds. It’s made with a unique blend of chocolate, dried chilis, tomatoes, and pumpkin seeds.
Mole Festivals
If you are traveling through Mexico, check to see if there is a mole festival happening during your visit. The people are proud of their moles, and you probably won’t have the same one twice as everyone has their own recipe.
- Puebla Mole Festival – mid-June
- Oaxaca Mole Festival – End of July
- Baja Mole Fest – mid-September and December
- San Pedro Atocpan Mole Festival – End of October
Our Local Mole Experience: Tecalli Molli
Our exploration of mole led us to a hidden gem not far from our home: Tecalli Molli – La Casa del Mole . Set against the serene backdrop of a reservoir framed by mountains, the restaurant has a welcoming charm.
Chickens roam freely in the backyard, adding a touch of authenticity to the experience. The rustic wooden tables and chairs create a cozy atmosphere that invites guests to settle in and savor their meals.
On the menu, we selected two distinct moles to try: Mole Verde , which is made from fresh herbs, and Mole Almendrado , a mole that uses almonds as a base.
Both were exceptional, with the Mole Almendrado offering a smoother, savory flavor, while the Mole Verde had a more earthy, bitter note reminiscent of kale or arugula. Both moles paired wonderfully with tender, succulent chicken, which was undoubtedly sourced from the free-range chickens roaming just outside.
Are You Ready for Mole?
Mole is a celebration of Mexico’s diverse cultural history and the blending of indigenous ingredients with worldly influences. From the rich, complex Mole Negro to the lighter, herbaceous Mole Verde , each region in Mexico brings its own distinct take on this cherished dish.
What’s your favorite mole? Share your favorite city and mole with us in the comments below.
