Types of Mexican Mole
Types Of Mexican Mole is a structured food & drink dataset with 13 entries. Its fields include Mole, Region, Color. The source values are preserved as a structured reference table.
Every row is shown below and is also available as CSV, JSON, or Excel.
Dataset details
- Table scope
- All 13 rows
- Fields
- 6 columns
- Source
- Not provided
- Data updated
- Apr 9, 2026
Included fields: Mole, Region, Color, Key Ingredients, Pairs With, and 1 more.
The table contains every record in this dataset; the same records are available in each download format.
Preview observations
- Region groups
- 8 distinct values
- Across 13 preview rows
- Color groups
- 12 distinct values
- Across 13 preview rows
Useful for
- Comparing Mole, Region, and Color across food & drink entries
- Building reference tables, charts, or analyses from 13 downloadable records
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 |
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