13/13
Mole↕ | Region↕ | Color↕ | Key Ingredients↕ | Pairs With↕ | Known For↕ |
|---|---|---|---|---|---|
Mole Negro | Oaxaca | Deep black | Chilhuacle negro, chocolate, burnt tortilla, plantain, 30+ ingredients | Turkey, chicken | The king of moles, Oaxaca's most famous, Day of the Dead centerpiece, takes days to prepare |
Mole Poblano | Puebla | Dark brown-red | Ancho, mulato, pasilla, chocolate, nuts, sesame, tortilla | Turkey, chicken | Mexico's national dish, legend says invented by Puebla nuns for a visiting archbishop |
Mole Amarillo | Oaxaca | Golden yellow | Chilcostle, ancho, masa, hoja santa, tomatillo | Chicken, beef, vegetables | Lighter brothy mole thickened with masa, one of Oaxaca's seven moles |
Mole Verde | Oaxaca/Puebla | Bright green | Tomatillo, hoja santa, epazote, pumpkin seeds, green chilies | Pork, chicken, dumplings | Fresh herb-based green mole, lighter and brighter than others |
Mole Coloradito | Oaxaca | Brick red | Ancho, guajillo, tomato, cinnamon, chocolate | Chicken, pork | The little red mole of Oaxaca, slightly sweet, more approachable than negro |
Mole Rojo | Oaxaca | Deep red | Guajillo, ancho, tomato, sesame, chocolate | Chicken, turkey | Red mole of Oaxaca, similar to poblano but distinct Oaxacan style |
Mole Chichilo | Oaxaca | Grey-brown | Chilhuacle negro, burnt chiles, avocado leaf, beef broth | Beef, lamb | Rarest of the Oaxacan seven moles, smoky and unusual |
Mole Manchamanteles | Puebla/Oaxaca | Red-orange | Ancho, pasilla, pineapple, plantain, sweet potato | Pork, chicken | Tablecloth stainer name, fruit-sweet mole with tropical notes |
Mole Pipian Verde | Puebla/Central Mexico | Light green | Pumpkin seeds, tomatillo, cilantro, jalapeno | Chicken, pork, rabbit | Pumpkin-seed-based pre-Hispanic sauce, thick and nutty |
Mole Pipian Rojo | Puebla | Brick red | Pumpkin seeds, guajillo, ancho, tomato | Chicken, pork | Red pumpkin seed mole, ancient origin, earthy and rich |
Mole de Olla | Central Mexico | Red brothy | Ancho, pasilla, beef, corn, squash, xoconostle | Beef short rib, vegetables | Pot mole, actually a spicy beef and vegetable stew, peasant comfort food |
Mole Prieto | Tlaxcala | Dark brown-black | Masa, chile ancho, epazote, anise | Pork, chicken | Tlaxcala specialty, fermented masa base, unique regional mole |
Mole Xiqueno | Veracruz | Dark brown | Chiles, chocolate, banana, raisins, almonds | Chicken, turkey | From Xico, Veracruz, sweeter and fruitier than Oaxacan moles |
Free to explore · No signup needed
Related Datasets
More in Food & Drink
Vietnamese Dishes
Traditional dishes from Vietnamese cuisine.
36 rows1 shared tag
Desserts of the World
The sweetest creations from every corner of the globe.
25 rows1 shared tag
Cooking Utensils
Utensils and tools used in food preparation.
101 rows1 shared tag
Sandwich Types
The world's greatest sandwiches — stacked, pressed, and piled high.
20 rows1 shared tag
Breakfast Foods
20 breakfast foods from around the world — which morning meal wins?
20 rows1 shared tag
Fermented Foods
Kimchi, sauerkraut, kombucha, miso, tempeh — which ancient tradition of controlled decomposition has produced the most essential food, and whose contribution to human nutrition and flavor has done the most to prove that rot can be delicious?
15 rows1 shared tag