Mole Coloradito appears as a signature dish in 1 Mexico cities. See each city's local variant and where to eat it.
Mole coloradito · Oaxaca
Mole coloradito is the sweeter, redder mole of the seven, with ancho and guajillo chiles, plantain and chocolate; a Sunday-lunch standard across Oaxaca.
Mole coloradito was historically a celebration mole for weddings and baptisms, lighter than negro and quicker to make. The Casa Oaxaca and Las Quince Letras versions stay closest to the convent-kitchen original, with ancho, guajillo and a touch of chilhuacle red giving it a brick-red colour. Many Oaxacan home cooks make it weekly from a Mercado de Abastos mole-paste base, served over enmoladas with shredded chicken and queso fresco for Sunday lunch.
Where to eat in Oaxaca:
- Las Quince Letras
- Restaurante Catedral
- Los Pacos
- Ancestral Cocina Tradicional
- La Olla