Mole rojo is the seventh of the canonical moles, the red mole built on ancho, guajillo and chilhuacle rojo, more peppery and less sweet than coloradito; in Mexico we have verified places to eat it in Oaxaca. Start with where to eat Mole rojo in Oaxaca.
Mole rojo · Oaxaca
Mole rojo is the seventh of the canonical moles, the red mole built on ancho, guajillo and chilhuacle rojo, more peppery and less sweet than coloradito.
Mole rojo is the peppery-red sibling to coloradito, with chilhuacle rojo replacing some of the ancho and a heavier hand on the garlic and cinnamon. Less famous than negro or coloradito, rojo appears on the seven-mole tasting platters at Los Pacos and Catedral, and is the canonical pork-or-chicken Sunday mole in Sierra Sur villages.
Where to eat in Oaxaca:
- Los Pacos
- Restaurante Catedral
- Ancestral Cocina Tradicional
- Las Quince Letras
Where to eat Mole rojo in Oaxaca: the editor picks