Red Iguana's mole sauces are the Salt Lake Mexican canon: mole negro, mole verde, mole amarillo, mole poblano and four to six other variants rotating.

The Cardenas family opened Red Iguana on West North Temple in 1985, building on their 1965 family Mexican restaurant tradition. The kitchen offers at least eight distinct moles, drawn from Mexico's Oaxacan and central states, simultaneously. Red Iguana is Utah's most awarded restaurant and the editorial flagship of Salt Lake's Mexican food culture, a multiyear Best of State Mexican winner.

Where to eat Red Iguana mole in Salt Lake City

2 editor picks for Red Iguana mole in Salt Lake City, ranked by editorial score. All Salt Lake City signature dishes · Red Iguana mole across every city.

  • Red Iguana

    Order A combination platter with mole negro and mole verde plus a pomegranate margarita.

    Red Iguana on West North Temple, the Cardenas family's Mexican room since 1985 and Utah's most awarded restaurant, runs the state's defining moles.

    DetailsDirections

  • Red Iguana 2

    Order Whichever mole the original flagship is celebrating that week plus a margarita at the bar.

    Red Iguana 2 on West South Temple, the larger sibling of the Cardenas family flagship, runs the same award-winning moles in a bigger room with a full bar.

    DetailsDirections

Book food experiences in Salt Lake City

See all 217 food experiences in Salt Lake City

More places near Red Iguana and Red Iguana 2

Not on this list, but close by, nearest first. Every one is in our guide with its address, hours and what to order.

Make it at home

Serves 63 hrAdvanced

Ingredients

  • 8 dried mulato chiles, stems and seeds removed
  • 6 dried ancho chiles, stems and seeds removed
  • 4 dried pasilla chiles, stems and seeds removed
  • 200g sliced almonds
  • 150g raisins
  • 120g sesame seeds
  • 2 tablespoons coriander seeds
  • 1 cinnamon stick
  • 60g Mexican chocolate, chopped
  • 1 ripe plantain, peeled and sliced
  • 1 large onion, chopped
  • 6 cloves garlic
  • 1.5 liters chicken stock
  • Salt to taste
  • 1.5 kg chicken thighs, cooked and shredded, to serve

Method

  1. Toast dried chiles in a dry skillet 30 seconds per side until aromatic. Place in a bowl, cover with boiling water and soak 30 minutes.
  2. Toast almonds, raisins, sesame seeds, coriander seeds and cinnamon in the same skillet until fragrant.
  3. Fry the plantain slices in oil until golden. Set aside.
  4. Saute onion and garlic until soft and translucent.
  5. Drain the chiles, reserving 250ml of soaking liquid. Combine chiles, toasted spices, plantain, onion, garlic and reserved liquid in a blender.
  6. Blend in batches to a smooth paste, scraping down the sides.
  7. Pour the paste into a heavy pot. Cook gently 20 minutes, stirring constantly.
  8. Add chicken stock and chopped Mexican chocolate. Simmer 60 to 90 minutes until thick and glossy.
  9. Season with salt. Serve ladled over shredded chicken thighs with warm tortillas and rice.

Editor tip. Mexican chocolate (Ibarra or similar) is canonical; don't substitute baker's chocolate. The mole improves overnight, so make it ahead and reheat gently.

Common allergens: Tree nuts, Sesame.