What is the difference between mole de Xico and mole poblano?

Mole de Xico is noticeably sweeter thanks to the abundance of prunes, plantain, apple and animal-shaped biscuits. Mole poblano is more balanced between sweetness and spice. In addition, mole de Xico uses hazelnuts (rare in other moles), Veracruz chocolate (not Oaxacan) and has a more fruity aromatic profile. Both are baroque mestizo moles, but with clearly distinct regional identities.

Why does mole de Xico include animal-shaped biscuits?

Animal-shaped biscuits are a distinctive and curious ingredient of mole de Xico. They contribute additional sweetness, a velvety texture and notes of vanilla and butter. Their use is relatively recent (20th century) and has become a hallmark of the Xico recipe. Some mole-making families consider them essential; others use traditional Mexican sweet bread from central Mexico as a substitute.

What does mole de Xico taste like?

It is complex, sweet and spiced: fruity notes of prune, apple and plantain dominate; Veracruz chocolate contributes sweetness with notes of toasted cacao; the spices (cinnamon, clove, aniseed) give aromatic depth. The heat is mild, accessible to most. It is one of the most indulgent moles in the Mexican repertoire, ideal for those who prefer moles with pronounced sweetness and a classic spiced aroma.

Where is mole de Xico originally from?

It is native to the town of Xico, in the highlands of Veracruz near Coatepec and Xalapa, at the foot of the Cofre de Perote. The region combines pre-Hispanic Totonac heritage with Spanish colonial tradition. The recipe was consolidated as a regional identity in the 19th century and was promoted internationally when Xico was designated a Pueblo Magico by SECTUR in 2011, thanks in part to its artisanal family mole-making tradition.

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Mole de Xico: the sweet Veracruz mole with prune and plantain

What is it?

Mole de Xico is one of the most distinctive moles in the Mexican repertoire, originally from the magical town of Xico in the highlands of Veracruz near Coatepec. It is characterised by its notably sweet and spiced profile, thanks to the inclusion of prunes, plantain, apple, hazelnuts and plenty of Veracruz table chocolate. Its base of dried chillies includes chile mulato, chile pasilla, chile ancho and chipotle, complemented with almonds, peanuts, pumpkin seeds, sesame seeds, spices (cinnamon, clove, pepper, cumin, aniseed) and animal-shaped biscuits, a curious ingredient that is a hallmark of the Xico recipe. The result is a glossy, thick, deeply complex mole, with a perfect balance between fruity sweetness, moderate heat and spiced aroma. It is the emblematic dish of weddings, christenings and celebrations in Xico, where the local mole-making tradition enjoys great prestige. Its distinctive character has made it one of the most recognised Veracruz dishes and a tourism flagship, considered a culinary treasure of the state.

Origin and history

Mole de Xico was developed in the town of Xico, founded in the 16th century at the foot of the Cofre de Perote, Veracruz. The region combines pre-Hispanic Totonac heritage with Spanish colonial tradition, which is reflected in its mestizo cuisine. The Xico mole-making tradition dates back at least to the 19th century, when local families perfected recipes that combined chillies from the Pueblan highlands with tropical Veracruz fruits and Asian spices that arrived via the Manila Galleon. The magazine Identidad Veracruz and Mexico Desconocido document that mole de Xico established itself as an emblematic wedding and celebration dish in the 20th century, thanks to mole-making families such as the Mendez and the Rios, who produce mole both artisanally and commercially. In 2011, Xico was designated a Pueblo Magico by SECTUR, partly because of its gastronomic tradition, especially the mole. It forms part of Traditional Mexican Cuisine, UNESCO Intangible Heritage of Humanity 2010. The Xico Mole Fair is held annually, attracting important national and international gastronomic tourism.

Characteristic ingredients

The traditional mole de Xico recipe combines chile mulato, chile pasilla mexicano, chile ancho and chile chipotle, toasted without burning and then rehydrated. They are blended with generous quantities of sweet ingredients: prunes (a signature of Xico mole), fried plantain, apple, almonds, hazelnuts (rare in other moles), peanuts, pumpkin seeds, sesame seeds, animal-shaped biscuits and bread or fried tortilla. Veracruz table chocolate (not Oaxacan) is added, along with roasted tomato and tomatillo, onion, garlic and spices: cinnamon, clove, pepper, cumin and star anise. The paste is fried in pork lard and cooked with turkey or chicken stock for hours. What sets it apart: mole de Xico is noticeably sweeter than mole poblano thanks to the abundance of fruits and biscuits. Its colour is a glossy reddish-brown. The mole-making families of Xico (Mendez, Rios and others) have jealously guarded family recipes, and the packaged paste is sold in the markets of Xico, Coatepec and Xalapa, as well as online across Mexico.

Cultural significance

Mole de Xico is one of the most representative dishes of Veracruz gastronomy and a source of pride for the Pueblo Magico of Xico. It economically supports traditional mole-making families that produce packaged mole, producers of dried chillies from the Pueblan-Veracruz highlands, fruit producers (prunes, plantain, apple) and the local tourism sector. SECTUR promotes it within the Pueblos Magicos programme, and the Xico Mole Fair attracts thousands of visitors every year. It is the emblematic dish of Xico weddings, where the family recipe is prepared for days before the event. Cooks such as Lula Bertran, Margarita Carrillo Arronte and Carlos Yescas have taken it to Mexican haute cuisine. It forms part of Traditional Mexican Cuisine, UNESCO Intangible Heritage of Humanity 2010. Packaged mole de Xico is exported to the United States, Canada and Europe, bringing the Veracruz flavour to migrant communities. It is a striking example of how a regional dish can become an engine of local economic development and a living national gastronomic heritage.

Related recipes

Now that you know what it is, try cooking it at home with our step-by-step recipes:

Ingredients to cook it

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Frequently asked questions

What is the difference between mole de Xico and mole poblano?: Mole de Xico is noticeably sweeter thanks to the abundance of prunes, plantain, apple and animal-shaped biscuits. Mole poblano is more balanced between sweetness and spice. In addition, mole de Xico uses hazelnuts (rare in other moles), Veracruz chocolate (not Oaxacan) and has a more fruity aromatic profile. Both are baroque mestizo moles, but with clearly distinct regional identities.
Why does mole de Xico include animal-shaped biscuits?: Animal-shaped biscuits are a distinctive and curious ingredient of mole de Xico. They contribute additional sweetness, a velvety texture and notes of vanilla and butter. Their use is relatively recent (20th century) and has become a hallmark of the Xico recipe. Some mole-making families consider them essential; others use traditional Mexican sweet bread from central Mexico as a substitute.
What does mole de Xico taste like?: It is complex, sweet and spiced: fruity notes of prune, apple and plantain dominate; Veracruz chocolate contributes sweetness with notes of toasted cacao; the spices (cinnamon, clove, aniseed) give aromatic depth. The heat is mild, accessible to most. It is one of the most indulgent moles in the Mexican repertoire, ideal for those who prefer moles with pronounced sweetness and a classic spiced aroma.
Where is mole de Xico originally from?: It is native to the town of Xico, in the highlands of Veracruz near Coatepec and Xalapa, at the foot of the Cofre de Perote. The region combines pre-Hispanic Totonac heritage with Spanish colonial tradition. The recipe was consolidated as a regional identity in the 19th century and was promoted internationally when Xico was designated a Pueblo Magico by SECTUR in 2011, thanks in part to its artisanal family mole-making tradition.