MAIN INGREDIENTS
Mole amarillo or yellow mole is a traditional sauce originating from Oaxaca as one of the seven moles of Oaxaca. This mole is usually made with ingredients such as dried chili peppers, annatto seeds, cinnamon, cloves, cumin, oregano, saffron, corn oil, garlic, onions, tomatoes, yellow tomatillos, the licorice-tasting hoja santa leaves, chicken stock, and masa harina or corn flour.
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 amarillo should be yellow in color, and it's typically served with potatoes, fish, mussels, chayote (Mexican squash), chicken, empanadas (with shredded chicken), and tamales.
MOST ICONIC Mole amarillo
View moreThis mole from Queretaro is traditionally made with pasilla and ancho chili peppers as key ingredients. Although there are a few versions, apart from chili peppers, it typically includes toasted tortillas, chicken stock, peanuts, onions, bolillo bread, walnuts, almonds, lard, chocolate, raisins, and dry-roasted tomatoes.
It is enriched with a wide array of spices such as cumin, cloves, black pepper, allspice, and marjoram. Since Queretan mole is quite thick, it is usually spooned over chicken or turkey. When served, it is recommended to garnish this tasty mole with chopped coriander and nuts.
MOST ICONIC Mole de Queretaro
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.
MOST ICONIC Mole coloradito
MAIN INGREDIENTS
Mole blanco is a rare type of mole that is prepared for special events such as Easter or Christmas. Thick, nutty, and extremely creamy, the sauce consists of almonds, peanuts, pine nuts, Spanish almonds, garlic, onion, habanero peppers, and chicken broth.
Its richness is a direct result of the blend of white pine nuts, almonds, peanuts, and coconut oil. Traditionally, mole blanco is presented with pípí or chitapí, an edible flower growing on trees in Mixtec, Oaxaca.
Serve with
MOST ICONIC Mole blanco
Mole manchamantel or tablecloth-stainer mole is a traditional sauce originating from Oaxaca as one of the seven moles of Oaxaca. This mole is usually made with ingredients such as dried ancho chili peppers, garlic, onions, pineapple, tomatoes, apples, pears, chorizo, peanuts, almonds, cloves, black peppercorns, cinnamon, oil, plantains, and chicken broth.
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 manchamantel should have sweet, spicy, and fruity flavors. It's often served with roasted chicken, pork, tortillas, rice, or used in tamales.
MOST ICONIC Mole manchamantel
View moreTasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “5 Worst Rated Mexican Sauces” list until April 19, 2025, 1,078 ratings were recorded, of which 597 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.