Dish

Seven Moles of Oaxaca

The seven moles that make up this dish are: Mole Negro, Mole Coloradito, Mole Amarillo, Mole Verde, Mole Chichilo, Mole Manchamanteles, and Mole Rojo. Each mole is made with a variety of ingredients, including chiles, nuts, seeds, and spices. The dish is typically served with chicken or pork, and is often accompanied by rice and beans. The dish is known for its complex flavors and is a favorite among foodies and Mexican cuisine enthusiasts.

Cuisine of the Americas› North American cuisine› Mexican cuisine

Sauce

Origins and history

The dish originated in the state of Oaxaca, Mexico, and has been a staple in Mexican cuisine for centuries. The dish is often served during special occasions and celebrations, and is a symbol of Mexican culture and tradition.

Dietary considerations

This dish is not suitable for those with nut allergies or who are sensitive to spicy foods.

Variations

There are many variations of this dish, with each region of Mexico having its own unique take on the seven moles. Some variations include adding chocolate to the mole sauce, or using different types of chiles to create a spicier or milder flavor.

Presentation and garnishing

The dish is typically served on a large platter, with the chicken or pork in the center and the seven moles arranged around it. Garnishes such as sesame seeds, cilantro, and sliced avocado can be added for color and flavor.

Tips & Tricks

To make the dish more flavorful, marinate the chicken or pork in the mole sauce overnight before cooking. This will allow the meat to absorb the flavors of the sauce and make it more tender. Additionally, be sure to use high-quality ingredients, such as fresh chiles and spices, to ensure the best possible flavor.

Side-dishes

Rice and beans are a common side dish for this dish, as well as tortillas and guacamole.

Drink pairings

A good pairing for this dish is a Mexican beer, such as Corona or Modelo. A red wine, such as a Cabernet Sauvignon, can also complement the rich flavors of the mole sauce.