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Mole coloradito
Mole coloradito is a traditional sauce originating from Oaxaca as one of the seven moles of Oaxaca. This mole is usually made with ingredients such as onions, celery, garlic, carrots, chili peppers, thyme, allspice, black peppercorns, cloves, cinnamon, tomatoes, marjoram, bread, raisins, cumin, sesame seeds, mashed sweet plantains, and dark chocolate.
Every household in Oaxaca has their own version of the sauce. The ingredients are ground and simmered until the mole becomes thick. Once prepared, mole coloradito should be brick-red in color, with spicy, smoky, tangy, and sweet flavors. This sauce is typically served with poultry.
WHERE TO EAT The best Mole coloradito in the world (according to food experts)
1
Recommended by My Edmonds News and 2 other food critics.
"Casa Oaxaca cuisine — it is true to the region, so tamales, for example, are always wrapped in banana leaves, not the corn husks typical of other Mexican regional cuisine. Super moist interiors result. Sweet masa, filled with chicken, turkey or pork combined with mole coloradito — delicioso."
2
Recommended by Rosemary Kimani
"We enjoyed our best molotes de platano at Las Quinces Letras restaurant. Served with an excellent mole coloradito, the molotes were filled with a tasty shredded chicken."
3
Recommended by Julie Doherty Meade
"Alejandro Ruiz, the chef behind the elegant restaurant Casa Oaxaca in the city of Oaxaca, brings his creative approach to cuisine to this lovely restaurant in Polanco. Try excellent renditions of typical Oaxacan plates, like mole coloradito (a complex sauce made with chiles, spices, and chocolate, native to Oaxaca)."
4
Recommended by Natascha Hranka
"Coloradito, this mole translates to “a shade of red,” and is somewhere between rojo and negro. Los Pacos Oaxaca is well-known for their traditional Mexican cuisine and their mole sauces. They have a wonderful menu to try your palate with mole sauces."
Other Mole varieties
