Dish

Mole negro

Black mole

Mole negro is made by toasting and grinding a variety of chili peppers, spices, and nuts, which are then simmered with chicken or vegetable stock to create a thick and flavorful sauce. The sauce is then finished with a touch of chocolate, which adds depth and richness to the dish. Mole negro is typically served over chicken or pork, and is a popular dish for special occasions and celebrations.

Cuisine of the Americas› North American cuisine› Mexican cuisine

Sauce

Origins and history

Mole negro originated in Oaxaca, Mexico and has been a staple in Mexican cuisine for centuries. It is believed to have been created by the indigenous people of the region, who used the ingredients that were readily available to them.

Dietary considerations

Mole negro is gluten-free and can be made vegan by using vegetable stock instead of chicken stock.

Variations

There are many variations of mole negro, with some recipes calling for the addition of fruit, such as plantains or raisins, or even tequila. Some recipes also call for the use of different types of chili peppers, such as ancho or pasilla.

Presentation and garnishing

Mole negro is typically served in a small bowl or on a plate, with the chicken or pork on the bottom and the sauce poured over the top. It is often garnished with sesame seeds or chopped cilantro.