What are the types of Mexican moles?

The moles in Mexico are synonymous with celebration and ceremonies at the table, as well as with everyday life and Mexican identity. The word mole comes from the Nahuatl “mulli”, which means sauce or stew. It consists of a sauce that mixes different fresh and dried chiles, seeds, and spices. In Mexico, there are around 50 types of moles, according to the Secretariat of Agriculture and Rural Development, and it is the use of endemic ingredients and regional techniques that give them an unmistakable flavor and essence.This means that there are as many types of moles as there are people who make them, as each cook adds a unique touch to their preparation. In pre-Hispanic times, moles were made as offerings to the gods. And it was these sauces, grouped under the term “mulli”, that incorporated new ingredients during the three centuries of the colonial period, forming unique recipes that are part of Mexico's cultural heritage.Moles exist throughout the country; however, there are three states that enjoy the most prestige for these preparations: Oaxaca, Puebla, and Tlaxcala. Below, we share a brief and succulent account of the most popular moles:Seven Oaxacan Moles Oaxaca is the land of mezcal, black pottery, alebrijes, tlayudas, and of course, moles. To the rhythm of its calendas, moles are offered during the festive season, in celebrations of commitments, weddings, births, and family deaths. In the eight regions of Oaxaca, there are various, colorful, and succulent moles, but seven are the most popular: black, coloradito, yellow, green, chichilo, manchamanteles, and red.The quintessential Oaxacan mole is the black one. Its color is dark, and its flavor is not very spicy. It is prepared with black chiles: chilhuacle, mulato, and pasilla, seeds, spices, metate chocolate, and about 30 other ingredients. It is usually accompanied by turkey as a protein and is one of the central dishes for the Day of the Dead.Another of the most popular moles is the yellow one, and one of the most versatile in Oaxacan cuisine, as it can be used with any protein or even just with vegetables. This mole, like chichilo and black, uses endemic chile varieties from the region in its mix: the yellow and black chilhuacle chiles, respectively. This chile is endemic to the Cañada region and only grows in some localities of the municipality of San Juan Bautista Cuicatlán, a gastronomic treasure with an unmistakable flavor.Do you want to learn how to prepare an authentic yellow mole with Oaxacan chicken? Do it alongside Thalia Barrios, a traditional Oaxacan cook and owner of the restaurants Levadura de Olla and La Cocina de Humo, and chef Mau Eggleton, below:Poblano Mole It is one of the most famous in Mexico and there are many variants depending on the region. Its ingredients and techniques vary, but they all coincide in being cooked in a clay pot, with chocolate, spices, and broth. There is a legend that mole was invented in a Puebla convent, created out of the need to improvise and impress an esteemed guest by mixing the elements they had on hand.Moles of Tlaxcala The mole de olla originates from the center of the country, and in Tlaxcala, it is prepared with an unmistakable flavor, using beef or chicken broth, and incorporates ground dried chiles, guajillo, pasilla, or chipotle, epazote, and vegetables. Another Tlaxcalan mole is the prieto, which is made with red chiles and chipotles, along with ground meat and masa.These are some of the moles found in Mexico; however, we must also mention the almendrado, yomole, chilmole, huaxmole, manchamanteles, mole de caderas, mole de Chilapa, mole de queso, mole de Xico, mole mixteco, pascal, pipián rojo, or tlatonile, which have been well researched by chef Ricardo Muñoz Zurita in his Encyclopedic Dictionary of Mexican Gastronomy.As the famous writer Alejo Carpentier would express, when talking about mole, we are facing: “the pomp of the turkey dressed in dark sauces with the aroma of chocolate and the warmth of a thousand peppers.”Share with us what your favorite mole is and its recipe!