Oaxaca is known as la tierra de los siete moles — the land of seven moles. These complex sauces can blend dozens of ingredients, from chiles and nuts to chocolate and herbs.
The seven
- Negro — dark, deep, faintly chocolatey
- Rojo — rich and earthy
- Coloradito — brick-red and slightly sweet
- Amarillo — golden, often with masa
- Verde — fresh, herbaceous
- Chichilo — smoky and rare
- Manchamanteles — fruity, “tablecloth-stainer”
Where to try them
Sample several at the city’s markets and family fondas. A guided tasting helps you understand the differences — see our city tour with tasting.
