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Mexican Food > Mole

Mole is a traditional sauce found in Mexican cuisine that consists of spices, peppers, and other delicious ingredients. The true origins of mole remain somewhat mysterious; however, some say the Aztecs were the first to mix up this fantastic combination.

Mole is most commonly served alongside chicken or turkey dishes as an accompaniment or topping. It can also be used over enchiladas for an added kick! Regardless of how its prepared, every region in Mexico has its own unique take on this delicious concoction. For example, Oaxaca has seven different varieties of mole – each one distinct in flavor and texture! From sweet and savory to spicy and dark, there’s something for everyone with mole food in Mexico.

History of mole

Mole is a classic Mexican dish that has been around for hundreds of years. Known for its rich and complex mix of flavors, mole recipes vary from region to region in Mexico, adding to the unique history and culture of the country’s cuisine.

Mole is believed to have originated in pre-Hispanic times with Aztecs and Mayans as a stew made from chilis and cacao beans. There are many variations on this ancient dish today, some dating back centuries. The most popular being mole poblano – a deep reddish-brown sauce made from chillies and spices like cinnamon, cumin and oregano – usually served over chicken or turkey. Other variations include mole negro (black mole), chichilo (green mole) and amarillo (yellow mole).

How to make mole

First, gather all the ingredients for your mole: dried chilies such as ancho, guajillo, and pasilla; onion; garlic; tomato paste; almonds; sesame seeds; raisins; chocolate chips (yes, really!); ground cumin and coriander; cinnamon sticks or powder; salt and pepper.

Depending on where in Mexico you are, recipes can vary enormously – from sweeter versions to meaty moles and even chocolate-covered variations.

Regardless of its being served on enchiladas or tamales, every true mole starts with roasting chilies over an open flame to draw out their flavor. Once they’re roasted to perfection they’re blended together with other ingredients like garlic, tomatoes, or onions.

Mole FAQ

Well, a lot! Mole recipes vary depending on the region of Mexico they’re from, but all include some chili pepper, spices, and herbs.

Typically, mole includes garlic and onion as base ingredients. Then come the chiles like ancho peppers, guajillo peppers and pasilla chiles for their smoky flavor.

Spices such as cinnamon, nutmeg, and clove give it depth, while cumin adds a warm kick. Herbs like oregano and thyme combine the flavors while adding some richness to the dish. Finally, chocolate is added to balance out the sweetness with bitterness.

Chiles are the key ingredient in any Mexican mole recipe. You can use ancho peppers, chipotle peppers, or guajillo peppers – each one brings its unique flavor to the table.

You’ll also need some spices such as cumin, cinnamon, oregano, and cocoa powder – these will give your mole that signature taste. Finally, don’t forget about the tomatoes, garlic, and onions; they all add depth and complexity to this beloved dish!

Mole is not a meat but a sauce. In Mexico, you can’t even call it a sauce as food enthusiasts count mole as a main dish (even without the meat).

Traditional moles usually include chicken or pork with either red or green sauces. The protein is typically accompanied by rice and refried beans for a hearty meal. Other versions may contain beef or fish instead, but no matter what the main ingredient is, the flavor profile remains consistent.

Mole can also be enjoyed as tacos or burritos, usually topped off with onion slices to create an even more delicious experience!

On the surface, it might not seem ideal for health-conscious people. Still, when made with fresh ingredients like tomatoes, peppers, onions, and garlic—and no added sugar—mole can be quite nutritious. Plus, it’s packed with protein from meat and healthy fats from nuts like almonds or pecans.

In conclusion, mole can make a healthy addition to your favorite Mexican dishes.

You can eat anything with mole, seriously! One classic way to eat mole is over enchiladas or tamales. The combination of the soft tortilla or masa and rich sauce makes mole one of the best food in Mexico. Another popular option is chilaquiles, a breakfast favorite nationwide that calls for crispy corn tortilla chips in a spicy tomato-based sauce topped off with cheese and crema fresca. And don’t forget about tacos!

Mole is often described as having a complex flavor profile with notes of chocolate, nuts, and spices. It can be sweet or savory depending on the ingredients used to make it. Its consistency can range from thick and creamy to thin and runny. Mole also has hints of cinnamon, chili powder, or cumin for added heat.

Adobo is a marinade or sauce made with garlic, oregano, vinegar, and chili peppers. This marinade is used to season meats such as chicken or pork before cooking them over an open flame. The result is a tender dish with a smoky flavor.

Mole, on the other hand, adds complexity to its flavors with ingredients like cocoa powder, spices, nuts, and dried chiles. This thick sauce generally accompanies poultry or pork but can also be used for enchiladas and tamales. Its rich flavor comes from the combination of sweet and spicy tastes from the ingredients added together.

Still have questions about mole?

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