\n\nAs its name suggests, this variety originates from the state of Puebla. Poblano mole is the one that is commonly served in restaurants. Its color is a bit more reddish, as it contains less chocolate and is spicier. Like black mole, it can be served with chicken or turkey.\n\n
\n\n\nColoradito is a version between black and poblano. You can distinguish it by its brick color and texture. To make coloradito mole, certain herbs are used, which help give the sauce more body. It can be served with pork, beef, or chicken.\n\nA post shared by Julio Valdez (@juliovaldezchef) on
\n\n\nThis is one of the rebels of the mole family, as it skips one of the main ingredients of this famous sauce: chocolate. Made with cilantro, green chili, and tomatillo, it resembles more of a green sauce. Pair green mole with chicken or pork and chayotes.\n\nA post shared by RestCoronitaOaxaca (@restcoronitaoax) on
\n\n\nHere’s another transgressor of the moles that also doesn’t contain chocolate. This mole has a vibrant yellow color due to the yellow chilhuacle chiles it contains. To thicken the sauce, a little corn masa is added. The characteristic flavor of yellow mole comes from the hoja santa, which gives it an anise-like touch.\n\nA post shared by Ángel (@chef_peche) on
\n\n\n\nUnlike the other moles, chichilo mole has a liquid consistency. Although it also doesn't contain chocolate, it has a very special aroma from the chiles and the ashes of the tortillas and seeds that are toasted. This type of mole is usually served with beef.\n\nA post shared by @bunandbrie on
\n\n\nThis mole is thick and rich in flavors due to the pineapple and plantain added to the sauce. In fact, it is common for the dish to be served with large slices of fried plantain. Depending on the state where you try it, it can be accompanied by chicken, hen, pork, or turkey.\n\nA post shared by 🍴🍸Abby🍸🍴🇲🇽 (@abby_ramos) on
\n\n\n\n
As its name suggests, this variety originates from the state of Puebla. Poblano mole is the one that is commonly served in restaurants. Its color is a bit more reddish, as it contains less chocolate and is spicier. Like black mole, it can be served with chicken or turkey.
Coloradito is a version between black and poblano. You can distinguish it by its brick color and texture. To make coloradito mole, certain herbs are used, which help give the sauce more body. It can be served with pork, beef, or chicken.
This is one of the rebels of the mole family, as it skips one of the main ingredients of this famous sauce: chocolate. Made with cilantro, green chili, and tomatillo, it resembles more of a green sauce. Pair green mole with chicken or pork and chayotes.
Here’s another transgressor of the moles that also doesn’t contain chocolate. This mole has a vibrant yellow color due to the yellow chilhuacle chiles it contains. To thicken the sauce, a little corn masa is added. The characteristic flavor of yellow mole comes from the hoja santa, which gives it an anise-like touch.
Unlike the other moles, chichilo mole has a liquid consistency. Although it also doesn't contain chocolate, it has a very special aroma from the chiles and the ashes of the tortillas and seeds that are toasted. This type of mole is usually served with beef.
This mole is thick and rich in flavors due to the pineapple and plantain added to the sauce. In fact, it is common for the dish to be served with large slices of fried plantain. Depending on the state where you try it, it can be accompanied by chicken, hen, pork, or turkey.