History
Chichilo is the rarest of the seven moles, traditionally served at funerals, with charred tortillas and chilhuacle (negro and rojo) chiles giving it a deep smoky-bitter bass. Tierra del Sol on Reforma and Las Quince Letras run chichilo as a special plate; few rooms keep it on the daily menu because the time and ingredients run high.
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Common allergens: Wheat (tortilla), Nuts, Sesame
Make it at home
Ingredients
- 6 chilhuacle negro chiles, seeded
- 4 chilhuacle rojo chiles, seeded
- 3 dried-tortilla strips, completely charred
- 30g sesame seeds, toasted
- 1 small onion, charred
- 2 garlic cloves
- 2 tomatoes and 2 tomatillos, charred
- 1 small avocado leaf, toasted
- 1 cinnamon stick
- 2 cloves
- 800ml beef stock
- 500g beef short rib, cubed
- Salt
Method
- Char the chiles and tortilla strips until almost black; soak in hot water 30 minutes.
- Char the onion, garlic, tomatoes and tomatillos on the comal.
- Blend chiles, tortillas, sesame, charred vegetables, avocado leaf and spices into a paste.
- Fry the paste in 50ml lard 15 minutes.
- Add stock and beef; braise 2 hours covered.
- Adjust salt; serve over rice with corn tortillas.
Tip from the editors. The tortillas must be jet-black; that bitter smokiness is the defining note of chichilo.
Where to eat mole chichilo
Mole chichilo in Oaxaca
Tierra del Sol ★ 4.8
Tierra del Sol on Reforma is Olga Cabrera's three-floor Oaxaca room, named Mexico's Restaurant of the Year for 2026, with a rooftop comal of tetelas.
Book2 weeks ahead
TipSkip the prix fixe and graze through the rooftop comal section; the chichilo and mole amarillo are the headlines.
Las Quince Letras ★ 4.4
Las Quince Letras is Celia Florian's women-owned mole room since 1992 near Santo Domingo, where the mole negro runs more than thirty ingredients.
Book1 week ahead
TipOrder the duo-de-moles or trio-de-moles to see the kitchen's range across three sauces in one sitting.
Restaurante Catedral ★ 4.2
Restaurante Catedral one block from the cathedral runs a generous courtyard with live music and a seven-moles menu (negro, chichilo, amarillo, verde).
Book1 week ahead
TipTuesdays closed; the moles oaxaquenos platter for two is the standard ask. Live music after 8pm most nights.
Los Pacos ★ 4.2
Los Pacos on Abasolo with a rooftop terrace runs seven moles on one tasting board for the canonical mole-flight of the city across two sittings daily.
Book1 week ahead
TipSkip mains and order the moles-de-Oaxaca tasting plate; bring an appetite and a friend to share the seven.
Levadura de Olla 1 ★ ★ 4.9
Levadura de Olla in Oaxaca is Thalia Barrios Garcia's Garcia Vigil room, Mexico's first regional Michelin star (2024, retained 2025) on the Andador.
Book3 to 6 weeks ahead
TipReservations open one month out on the website and disappear within hours; the Sierra Sur tasting menu (six courses) lands around $1,800 pesos.
Los Danzantes 1 ★ ★ 4.5
Los Danzantes on the Andador is the open-courtyard Macedonio Alcala room with one Michelin star (2024, retained 2025) plus a Green Star. Booking recommended.
Book1 to 2 weeks ahead
TipThe chiles en nogada is in season July to September; the Los Danzantes mezcal flight pairs with the chichilo.
More cities are in research. Want mole chichilo covered somewhere specific? Tell us where you want to eat.