Mole Rojo appears as a signature dish in 1 Mexico cities. See each city's local variant and where to eat it.
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