Traditional dishes always call to me, to try them and situate the place I am visiting across the gastronomic scene of my taste buds. When I was told that there were seven variations of mole, I knew I had to try them all. Mole is a type of sauce most often accompanying pieces of meat or vegetables. It is said that each mole represents one of the seven regions of the state of Oaxaca, but mole originates in the state of Puebla. Luckily for me, it is also popular in Chiapas and I had the chance to attend a cooking class in San Cristobal de las Casas. We made mole Rojo and mole Verde.

Both sauces simmer in a clay pot to thicken them and give them a homemade ‘casera’ taste.

Without further ado, here are the seven types of mole!

Mole Negro

Most popular in Oaxaca, mole negro is made of the most ingredients. Very similar to mole Rojo o Poblano, this is sometimes served in the Sierra with iguana meat!

Mole Amarillo

I have never actually tried this one but will try to before leaving Mexico. It is made with a yellow chilli which gives the yellow colour, it is also a very traditional mole.

Mole Colorado

One of my favourites! Very tasty as it is made of many of the same ingredients as the mole Rojo, but without the chocolate and with more spices.

Mole Manchamantel

Only available in markets or on the street in Puebla or Oaxaca, this mole is actually named the tablecloth-stainer! A sweet-and-salty mole, it is made with chilis of course, but also plantain and pineapple. I would love to try this one as I haven’t yet!

Mole Chichilo

This mole is made with avocado leaves which gives it an anise flavour. Also made for special occasions, I sadly had nothing to celebrate to try it out.

Mole Rojo

This mole is most often made for Sunday dinners or celebrations. With an extensive mix of ingredients including chilis, animal crackers and chocolate, this is one of the richest moles available.

I have also heard of the moles Coloradito and Poblano, but I have a hard time differentiating them from the mole Rojo. If anyone knows, let me know!

Mole Verde

A quick mole to make, this sauce is full of veggies and was accompanied, in our case, with green beans, chayote and pork. I really like this one (:

Now, after seeing all that Oaxaca (and Puebla and Chiapas) has to offer in moles, who wouldn’t like to try them with memelas, tlayudas or even tacos?