Guides
Everything we get asked about mole.
The seven moles of Oaxaca, how to turn a pouch into dinner, and what to put under the sauce. Written by the family that makes it.
5 min read
How to Store Mole and How Long It Lasts: Sauce, Paste, Dehydrated and Frozen
How long mole lasts in the fridge, freezer and pantry, how to store opened mole paste and dehydrated mole, and how to reheat it so it stays glossy.
5 min read
Mole Enchiladas (Enmoladas), Ready in 35 Minutes
Oaxacan enmoladas: corn tortillas dipped in warm mole, filled with chicken or queso fresco, rolled and topped with onion, crema and sesame. No baking. Serves 4.
7 min read
Best Store-Bought Mole: Paste, Jar, Powder and Dehydrated, Compared
How jarred mole paste, powdered mixes, ready made sauce and sun dried mole compare on flavor, prep, shelf life and ingredients, and how to tell a good one from a bad one.
4 min read
Mole Day Food Ideas: Celebrate October 23 With Actual Mole
Mole Day is October 23, from 6:02 a.m. to 6:02 p.m. Food ideas for the chemistry classroom, the office and home, built around the Oaxacan sauce that shares the name.
6 min read
Turkey in Mole Negro: The Oaxacan Way to Serve Thanksgiving Turkey, and the Leftovers
Guajolote en mole negro is Oaxaca's feast day plate. How to serve roast turkey in mole negro for Thanksgiving or Día de Muertos, how much sauce a whole bird needs, and the leftover recipe.
5 min read
Easy Chicken Mole Recipe (Pollo en Mole), Ready in 35 Minutes
Chicken mole the way Oaxacan families make it on a weeknight: poached chicken thighs, one pouch of mole, white rice and warm tortillas. 35 minutes, serves 4.
6 min read
Mole Negro vs Mole Rojo: What Is the Difference, and Which Should You Buy First?
Color, chiles, chocolate, heat and what each is served with. How Oaxacan mole negro and mole rojo differ, where coloradito fits, and how rojo compares to mole poblano.
6 min read
What Does Mole Taste Like? Sweet, Spicy, Smoky and the Chocolate Question
Mole tastes earthy, a little sweet and gently warm, not hot. Which moles taste of chocolate, which ones are spicy, and how each of the Oaxacan moles tastes.
4 min read
Chilaquiles With Mole Negro, Ready in 30 Minutes
Crisp tortilla chips tossed in warm mole negro and topped with chicken, crema, queso fresco, avocado and red onion. One pouch makes 3 to 4 plates.
6 min read
What to Eat With Mole: 12 Dishes and Sides From Our Oaxacan Kitchen
Rice, warm tortillas and black beans are the classic sides for mole. 12 dishes and sides that go with mole, from chicken and enmoladas to eggs and tamales, and which mole fits each.
6 min read
What Is Mole? A Simple Guide to Mexico's Most Famous Sauce
What mole is, how to pronounce it, what it tastes like, whether it is spicy or sweet, what goes into it, and how Oaxacan families serve it.
6 min read
How to Make Mole Sauce From Dehydrated Mole, Step by Step
The exact ratio of dehydrated mole to chicken broth, how long to simmer, how to fix a sauce that is too thick or thin, and how to store leftovers.
7 min read
The Seven Moles of Oaxaca: Negro, Rojo, Coloradito, Amarillo, Verde and More
Mole negro, rojo, coloradito, amarillo, verde, chichilo and manchamanteles explained: color, chiles, flavor, and what each one is served with.
