8 mole recipes for the Day of the Dead

Gretel Morales

Mexico is a country with a rich culinary tradition, as each state of the republic is home to exquisite and complex dishes that delight our palates. During the month of November, when the Day of the Dead is celebrated, each community showcases its gastronomy by preparing delicious typical dishes. However, one of the dishes that must not be missing from your altar of the dead is mole in all its forms: black mole, poblano mole, green mole, yellow mole, among many other varieties. Get ready to try these mole recipes that kiwilimón has for you!

Reviewed by Kiwilimón Editorial Team
8 mole recipes for the Day of the Dead
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Paso 1
1
Oaxacan Black Mole with Red RiceBlack mole is a typical recipe from Oaxaca, usually served with red rice. This Mexican dish is ideal for the Day of the Dead, as it has existed since pre-Hispanic times. This exquisite mole is made with chilhuacle chili, tomato, jitomate, sesame, peanuts, chocolate, almonds, pumpkin seeds, cinnamon, clove, avocado leaf, cumin, and thyme.
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Paso 2
2
White Bride Mole with ChickenWhite mole, also known as bride mole, is one of the most exquisite varieties of this typical dish, as it combines a series of ingredients that make it unique. This dish is usually served on special occasions and is characterized by having a touch of white chocolate.
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