Mole rojo (red mole) is a traditional Mexican sauce known for its deep red color, rich flavor, and complex blend of dried chiles, spices, nuts, seeds, and sometimes fruit or chocolate.
Moles are usually harmless. They may contain hairs or become raised or wrinkled. Talk to your doctor about any change in the color or size of a mole or if itching, pain, bleeding or inflammation develops.
This authentic mole sauce is made with hot chiles, rich chocolate, spices, and tomatillos for a delicious topping on enchiladas and stewed meats.
The term Mole means “sauce” in Nahuatl, the language of the Aztecs. And for the many different varieties (like Mole Negro that’s less sweet and made with darker chiles, or Mole Verde), there are just as many variations for making it!/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2012__10__20121024-227412-mole-poblano-8aa343f2cb384508834ed888a4b65df2.jpg)
Mole is a term covering many different sauces in Mexico, but it's mole Poblano—a thick and savory chile and chocolate sauce from the state of Puebla—that's most synonymous with "mole" around the world.
Mole is Mexico's verstaile and ever present sauce. Find out what makes it so special and how to make it correctly.