7 Traditional Types of Mole Sauce Explained

The seven traditional types of mole sauce, known as the “mole canon,” originate from Puebla, Mexico: Mole Poblano, Mole Negro, Mole Coloradito, Mole Amarillo, Mole Verde, Mole Manchamanteles, and Mole Chichilo. Each features unique ingredients, flavor profiles, and cultural significance, with additional regional variations found throughout Mexico including Oaxaca’s famous seven moles.

When exploring authentic Mexican cuisine, understanding the different types of mole sauce is essential. These complex, rich sauces represent one of Mexico’s most sophisticated culinary traditions, blending indigenous and Spanish influences into distinctive flavor profiles that vary significantly by region and recipe.

Historical Context of Mole Sauces

The word “mole” comes from the Nahuatl word “molli,” meaning “sauce” or “concoction.” While legend attributes mole’s creation to 17th century nuns in Puebla, archaeological evidence suggests pre-Hispanic origins. The fusion of European ingredients like chocolate and spices with native chilies, seeds, and herbs created the foundation for today’s diverse mole varieties.

The Seven Traditional Moles of Puebla

Puebla, considered the birthplace of mole, recognizes seven canonical varieties that form the foundation of mole sauce types. These traditional moles represent centuries of culinary evolution and regional pride.

Mole Poblano

Often called “the national dish of Mexico,” Mole Poblano features a complex blend of approximately 20 ingredients including ancho and mulato chilies, chocolate, sesame seeds, and spices. Its deep reddish-brown color and balanced sweet-spicy flavor make it ideal for pairing with turkey or chicken. This variety represents the most widely recognized type of mole sauce outside Mexico.

Mole Negro

Considered the most complex of all mole sauce varieties, Mole Negro requires meticulous preparation where ingredients are individually toasted to achieve its signature dark color. Featuring charred chilies, burnt tortillas, and multiple types of chocolate, its flavor profile balances bitterness, sweetness, and heat. Authentic preparation can take up to 24 hours, reflecting why difference between mole poblano and mole negro matters to culinary purists.

Mole Coloradito

Translating to “little red mole,” this variety gets its name from its distinctive brick-red color derived primarily from ancho chilies. Sweeter than other traditional moles with prominent notes of plantain and sesame seeds, Mole Coloradito offers a more approachable entry point for those exploring authentic Mexican mole varieties.

Mole Amarillo

The “yellow mole” features guajillo and pasilla chilies combined with tomatillos and yellow tomatoes. Lighter in both color and flavor than darker moles, it provides a tangy, moderately spicy profile perfect for enchiladas or as a sauce for roasted vegetables. Among the seven traditional types of mole sauce, this variety showcases the versatility of Mexican regional cooking.

Mole Verde

Fresh herbs like pumpkin seeds, cilantro, and parsley give Mole Verde its vibrant green color and herbaceous flavor. Unlike darker moles that rely on dried chilies and chocolate, this variety uses fresh ingredients for a brighter, more immediate preparation process. Understanding regional mole sauce variations in Mexico reveals how Mole Verde represents a distinct culinary approach compared to Puebla’s darker sauces.

Mole Manchamanteles

Translating to “tablecloth stainer,” this sweet-and-spicy mole includes tropical fruits like pineapple and plantain alongside traditional chili components. The inclusion of whole fruit pieces creates a distinctive texture and flavor profile that exemplifies how ingredients in different mole sauces can dramatically alter the final product.

Mole Chichilo

The rarest of the seven traditional moles, Mole Chichilo features unique ingredients like chilhuacle negro chilies and hoja santa (anise-scented leaves). Its distinctive black color and complex flavor profile make it a specialty item even within Puebla, highlighting why how many types of mole sauce exist extends beyond the basic seven varieties.

Regional Mole Variations Across Mexico

Beyond Puebla’s canonical seven, Mexico boasts numerous regional interpretations that expand the spectrum of mole sauce types.

The Seven Moles of Oaxaca

Oaxaca claims its own “seven moles” tradition, featuring distinct varieties:

• Mole Negro Oaxaqueño – Darker and more complex than Puebla’s version
• Mole Coloradito – Similar to Puebla’s but with regional variations
• Mole Rojo – Tomato-based with a brighter flavor profile
• Mole Verde – Fresh herb version similar to Puebla’s
• Mole Amarillo – Yellow mole with regional spice variations
• Mole Chichilo – Similar to Puebla’s rare variety
• Mole Pipián – Seed-based sauce sometimes classified separately

Mole Pipián

While sometimes included among Oaxaca’s seven moles, Mole Pipián deserves special mention as a distinct category of mole sauce. Made primarily from ground pumpkin or squash seeds, it creates a thick, nutty sauce that can be prepared in green (with tomatillos) or red (with tomatoes) variations. This represents one of the most significant regional mole sauce variations in Mexico.

Mole Ranchero

A simpler, quicker preparation often made with readily available ingredients, Mole Ranchero features a tomato-chili base with minimal spices. This variety demonstrates how traditional mole recipes have adapted to different cooking contexts while maintaining essential flavor elements.

Mole Variety	Key Ingredients	Flavor Profile	Typical Pairings
Mole Poblano	Ancho/mulato chilies, chocolate, spices	Rich, balanced sweet-spicy	Chicken, turkey
Mole Negro	Charred chilies, burnt tortillas, chocolate	Complex bitter-sweet with depth	Meats, rice
Mole Coloradito	Ancho chilies, plantain, sesame	Sweet with moderate heat	Tamales, chicken
Mole Verde	Tomatillos, pumpkin seeds, cilantro	Herbaceous, tangy	Enchiladas, vegetables
Mole Pipián	Pumpkin seeds, tomatillos/tomatoes	Nutty, earthy	Chicken, fish

Choosing the Right Mole for Your Dish

Selecting among different mole sauce types depends on several factors:

• Protein pairing – Darker moles complement rich meats while green moles work well with poultry and vegetables
• Occasion – Complex moles like Negro require significant preparation time, making them special occasion sauces
• Heat tolerance – Mole Verde and Coloradito offer milder options compared to spicier varieties
• Regional authenticity – Understanding mole sauce flavor profiles comparison helps maintain cultural integrity in preparation

Common Misconceptions About Mole Sauces

Several myths persist about these traditional sauces:

• “All mole contains chocolate” – Only certain varieties like Poblano and Negro include chocolate
• “Mole is just a spicy sauce” – Authentic mole balances multiple flavor elements including sweet, sour, and umami
• “There’s only one type of mole” – The diversity among mole sauce types reflects Mexico’s regional culinary diversity
• “Mole is difficult to make at home” – While traditional preparation is time-intensive, simplified versions maintain authentic flavor profiles

Preserving Mole Traditions

As Mexican cuisine gains global popularity, preserving the authenticity of different mole varieties becomes increasingly important. Traditional preparation methods involving stone grinding (molcajete) and careful toasting of ingredients create flavor complexities that industrial production often misses. Understanding the distinctions among authentic Mexican mole varieties helps maintain culinary heritage while allowing for thoughtful innovation.

What are the seven traditional types of mole sauce from Puebla?

The seven traditional moles of Puebla, known as the 'mole canon,' are Mole Poblano, Mole Negro, Mole Coloradito, Mole Amarillo, Mole Verde, Mole Manchamanteles, and Mole Chichilo. Each has distinct ingredients, preparation methods, and flavor profiles that represent centuries of culinary tradition.

What's the difference between mole poblano and mole negro?

Mole Poblano features a reddish-brown color with a balanced sweet-spicy flavor from ancho chilies and chocolate. Mole Negro is darker, more complex, and requires charring multiple ingredients including tortillas and chilies, resulting in a deeper, more bitter-sweet profile. Mole Negro preparation is significantly more time-intensive than Mole Poblano.

Does all mole sauce contain chocolate?

No, not all mole varieties contain chocolate. Only certain types like Mole Poblano and Mole Negro include chocolate as an ingredient. Other varieties such as Mole Verde, Mole Amarillo, and Mole Pipián do not traditionally contain chocolate.

What is the most common type of mole sauce?

Mole Poblano is the most widely recognized and commonly served mole variety both in Mexico and internationally. It's often considered Mexico's national dish and serves as many people's introduction to mole sauces. However, within specific regions like Oaxaca, other varieties like Mole Negro Oaxaqueño may be more prevalent.

How do Oaxacan moles differ from Puebla moles?

While Puebla recognizes seven specific traditional moles, Oaxaca also claims seven distinct varieties but with regional differences. Oaxacan moles often feature unique local ingredients like chilhuacle chilies and incorporate different preparation techniques. Oaxacan Mole Negro, for example, is darker and more complex than its Puebla counterpart, reflecting the region's distinctive culinary traditions.