This dish
3 hours
15 moles in Oaxaca: a tasting of flavor and culture
The most complete food tasting to discover the different flavors of Oaxaca's 8 regions in one place.
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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
Taste Mole rojo with a local in Oaxaca
This dish
Private tour · 6 hours
Oaxaca: Taste 8+ Moles, Teotitlan Village, and El Tule Tree
Have 8 to 12 moles for breakfast, prepared by a local chef with international experience, and visit a Zapotec rug workshop and the El Tule Tree. Private, maximum of 4 people.
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This dish
4.5 hours
Oaxaca: Traditional Mole Cooking Class with Market Visit
Learn how to prepare authentic Oaxacan mole with a traditional cook. Visit a local market, cook together, and enjoy the meal before returning to your lodging.
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