What is the difference between mole almendrado and mole poblano?

Both share the structure of mestizo baroque mole, but mole almendrado has a notably higher amount of almonds, giving it a creamier, more velvety texture and a sweeter aromatic profile. Mole poblano is the classic Puebla recipe with chocolate, while almendrado is the Atocpan variant from Mexico City with emphasis on almonds as the starring ingredient.

Where is mole almendrado produced?

Its epicentre is San Pedro Atocpan, a native town in the south of Mexico City in the Milpa Alta borough, known nationally as the capital of mole. More than 100 artisanal producers operate in the town, where the National Mole Fair is held every October, a gastronomic event that attracts more than 250,000 visitors and consolidates the cultural brand mole de Atocpan.

What makes mole almendrado special?

The abundant presence of peeled almonds as the starring ingredient, which provides velvety texture, soft sweetness and toasted-dried-fruit notes. Almonds were an expensive ingredient during the colonial period, which turned mole almendrado into a festive recipe of high quality. Its aromatic profile combines almonds with chocolate, spices and the classic dried chillies of viceregal baroque mole.

When is mole almendrado prepared?

It is a favourite dish for weddings, baptisms, first communions, Christmas posadas and large family meals. In San Pedro Atocpan it is prepared all year round, especially in October during the National Mole Fair. Families in Mexico City usually buy packaged mole almendrado in San Pedro Atocpan or in the markets of Mixquic, Tláhuac and Xochimilco for important celebrations.

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Mole almendrado: the festive mole of San Pedro Atocpan

What is it?

Mole almendrado is a variant of Mexican mole characterised by the abundant presence of almonds, which provide softness, sweetness and velvety texture. Its production is concentrated mainly in San Pedro Atocpan, a native town in the south of Mexico City (Milpa Alta borough), known nationally as 'the capital of mole' for the concentration of artisanal producers and the celebration of the National Mole Fair every October. Mole almendrado uses the traditional base of dried chillies (ancho, mulato, pasilla, chipotle) and complements it with especially abundant amounts of peeled almonds, together with peanuts, sesame, pumpkin seed, chocolate, spices and other characteristic ingredients of baroque mole. Its colour is reddish brown and its texture is notably creamier and smoother than that of classic mole poblano. It is a favourite dish at weddings, baptisms and Christmas posadas in Mexico City and its metropolitan areas. The brand 'Mole Almendrado de Atocpan' enjoys national prestige and is sold in packaged formats for daily family consumption.

Origin and history

Mole almendrado has its epicentre in San Pedro Atocpan, a town of Nahua tradition in the south of Mexico City (Milpa Alta borough). According to testimonies collected by the magazine Zócalo and México Desconocido, the local mole-making tradition was consolidated in the 20th century thanks to the work of doña Herlinda Hernández and other matriarchs who perfected family recipes and began to market them from the 1940s. The abundant incorporation of almonds — an expensive ingredient brought from Spain during the colonial period — distinguished the Atocpan version as a high-quality festive mole. The first National Mole Fair was held in 1977, driven by local producers to promote their moles to the national market. Today it is one of the most important gastronomic events in the country and attracts tens of thousands of visitors every October. The cuisine of Mexico City and Milpa Alta is part of the Traditional Mexican Cuisine recognised by UNESCO as Intangible Heritage of Humanity in 2010.

Characteristic ingredients

The traditional Atocpan mole almendrado recipe combines ancho, mulato, pasilla and chipotle chillies, toasted without burning and then hydrated. They are ground with generous amounts of peeled almonds (the starring ingredient), peanuts, sesame, pumpkin seed, fried bread or tortilla, fried plantain, raisins, table chocolate with cinnamon, roasted tomato and green tomato, onion, garlic and spices: cinnamon, clove, pepper, star anise and sometimes nutmeg. The paste is fried in pork lard or vegetable oil and cooked with chicken or turkey broth. The almonds give the mole a velvety texture and a characteristic aromatic profile, with notes of toasted dried fruit and soft sweetness. Each producer in San Pedro Atocpan has their family recipe with different proportions, which gives rise to multiple variants within mole almendrado: sweeter, spicier, darker, lighter. Recognised brands include Mole Don Pancho, Mole San Pedrito and Mole La Abuela Herlinda.

Cultural significance

San Pedro Atocpan is known as 'the capital of mole' and produces more than 60% of the packaged mole consumed in Mexico, according to data from the Milpa Alta borough. Local economic activity revolves around mole: more than 100 artisanal producers operate in the town, generating employment for thousands of families. The National Mole Fair, held annually in October since 1977, attracts more than 250,000 visitors and consolidates the cultural brand 'Mole de Atocpan'. The Secretariat of Culture of Mexico City and the Milpa Alta borough promote it as gastronomic heritage of the capital. Towns such as San Pedro Atocpan are considered native peoples of Mexico City and preserve living Nahua traditions. It is part of Traditional Mexican Cuisine, UNESCO Intangible Heritage of Humanity 2010. Atocpan mole almendrado is exported to the United States and other countries as a gourmet product, taking Mexican flavour to international migrant communities and to local diners.

Related recipes

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Ingredients to cook it

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Frequently asked questions

What is the difference between mole almendrado and mole poblano?: Both share the structure of mestizo baroque mole, but mole almendrado has a notably higher amount of almonds, giving it a creamier, more velvety texture and a sweeter aromatic profile. Mole poblano is the classic Puebla recipe with chocolate, while almendrado is the Atocpan variant from Mexico City with emphasis on almonds as the starring ingredient.
Where is mole almendrado produced?: Its epicentre is San Pedro Atocpan, a native town in the south of Mexico City in the Milpa Alta borough, known nationally as the capital of mole. More than 100 artisanal producers operate in the town, where the National Mole Fair is held every October, a gastronomic event that attracts more than 250,000 visitors and consolidates the cultural brand mole de Atocpan.
What makes mole almendrado special?: The abundant presence of peeled almonds as the starring ingredient, which provides velvety texture, soft sweetness and toasted-dried-fruit notes. Almonds were an expensive ingredient during the colonial period, which turned mole almendrado into a festive recipe of high quality. Its aromatic profile combines almonds with chocolate, spices and the classic dried chillies of viceregal baroque mole.
When is mole almendrado prepared?: It is a favourite dish for weddings, baptisms, first communions, Christmas posadas and large family meals. In San Pedro Atocpan it is prepared all year round, especially in October during the National Mole Fair. Families in Mexico City usually buy packaged mole almendrado in San Pedro Atocpan or in the markets of Mixquic, Tláhuac and Xochimilco for important celebrations.