Mole coloradito: the sweet and spiced Oaxacan classic

What is it?

Mole coloradito is one of the seven emblematic moles of Oaxaca and one of the most popular in everyday cuisine. Its name comes from the characteristic red-orange colour that results from the combination of ancho, mulato and guajillo chillies, without the inclusion of chilhuacle or the burning process of black mole. It is a sweeter, more accessible and less complex mole than black or red, which makes it ideal for daily use in Oaxacan kitchens. It is traditionally prepared with chicken, although it is also served with pork or as a sauce for enchiladas, tamales or as a base for stews. Its preparation incorporates bitter Oaxacan chocolate, plantain, almonds, sesame, raisins, bread, spices such as cinnamon, clove and pepper, tomato and onion. The result is a thick, shiny sauce, slightly sweet and spiced, with a moderate level of heat that allows it to be enjoyed by adults and children at the daily Oaxacan family table.

Origin and history

Mole coloradito has its roots in the mestizo Oaxacan cuisine that developed during the colonial period, when pre-Hispanic Zapotec and Mixtec cooking was enriched with European ingredients such as almonds, cinnamon, clove, sesame and raisins. Like the rest of the moles, its remote origin lies in the pre-Hispanic 'molli', a ritual sauce of chillies, seeds and spices that evolved into mestizo baroque mole. Although popular versions attribute the invention of modern mole to the Dominican and Franciscan nuns of Oaxaca and Puebla in the 17th century, historians such as Cristina Barros and Marco Buenrostro have documented that it is a gradual and collective development. The recipe book 'Mulli. Oaxaca, la tierra de los moles' by INPI documents regional variants of coloradito in the Central Valleys, the Mixteca and the Sierra Sur. It is part of Traditional Mexican Cuisine, UNESCO Intangible Heritage of Humanity 2010. It is the most everyday mole in households of Oaxaca de Juárez and the Central Valleys.

Characteristic ingredients

The traditional mole coloradito recipe combines ancho, mulato and guajillo chillies (in varying proportions depending on the family), which are lightly toasted without burning to preserve sweetness and colour. They are hydrated and ground with almonds, sesame, roasted tomato and green tomato, onion, garlic, fried bread or tortilla, fried plantain, raisins, bitter Oaxacan chocolate and spices: cinnamon, clove, pepper and sometimes cumin. The paste is fried in pork lard or vegetable oil until the aroma is released, then diluted with chicken broth and slowly cooked for 30-45 minutes. The consistency should be thick but not pasty, shiny and aromatic. Regional variants: in the Central Valleys it is preferred sweeter and softer; in the Mixteca it incorporates more spices; in some Zapotec communities a little extra chocolate is added to enhance the sweetness. The paste can be kept refrigerated for up to two weeks or frozen for months without losing quality or aroma.

Cultural significance

Mole coloradito is the most everyday mole in Oaxaca and one of the favourites for popular dishes such as enchiladas de mole coloradito, tamales de coloradito and pollos con mole sold in fondas, markets and restaurants. Its economic accessibility — compared with the costly black mole — and its balanced flavour make it the everyday mole for many Oaxacan families. SECTUR promotes the seven Oaxacan moles as a tourist product, and coloradito features prominently in markets such as 20 de Noviembre and the Central de Abastos of Oaxaca de Juárez, where it is sold as ready-to-use paste. Traditional cooks such as Abigail Mendoza, Celia Florián and Pilar Cabrera have taken it to international recognition. It is part of Traditional Mexican Cuisine, UNESCO Intangible Heritage 2010. It economically supports producing families of dried chillies in Puebla and the Bajío, Oaxacan chocolate producers and traditional cooks in Oaxacan markets that open every week at dawn.

Frequently asked questions

What is the difference between Oaxacan mole coloradito and red mole?

Coloradito does not use chilhuacle (the key chilli for red and black mole), has a sweeter profile thanks to more plantain, raisins and chocolate, and is notably more inexpensive and everyday. Red mole contains red chilhuacle, is more spiced, less sweet and more expensive. Both share a reddish colour, but coloradito is more orange-red and red mole is a deep bright red.

What does mole coloradito taste like?

Its flavour is balanced between sweet, spiced and slightly spicy. The dominant notes are the sweetness of the plantain and raisins, the aroma of bitter chocolate with cinnamon and the fruity flavour of ancho and mulato chillies. The heat is moderate, accessible to most diners. It is a comforting, homely and very versatile mole, ideal for family tables.

Which dishes use mole coloradito?

It is mainly used to prepare chicken with mole coloradito, enchiladas de mole coloradito, stuffed Oaxacan tamales, chiles rellenos bathed in mole and as a sauce to accompany rice, beans or nopalitos. In contemporary cuisine it is incorporated into pastas, gourmet hamburgers and creative dressings. It is the most versatile and everyday mole in the current Oaxacan recipe book.

Where does mole coloradito come from?

It is native to the Central Valleys of Oaxaca, mainly the area of Oaxaca de Juárez, Tlacolula, Etla and Ocotlán, where the Zapotec peoples live. Its origin combines pre-Hispanic Zapotec and Mixtec culinary traditions with European ingredients arriving during the colonial period, as occurs with all the Oaxacan moles of the mestizo baroque recipe book.