A festive Chiapanec mole of free-range turkey (totol, the pre-Hispanic Mesoamerican bird) in a complex sauce of toasted chiles, plantains, raisins, sesame, and achiote. Distinct from other moles in its use of turkey (not chicken) and its Chiapanec spice profile (more banana/plantain sweetness, less chocolate). A dish of Chiapas's highland celebrations, traditionally served at weddings and patron saint festivals.
El totol mole is a festive mole of the Chiapas highlands. The name combines 'totol' (the Nahuatl word for turkey, reflecting the pre-Hispanic bird's importance) and 'mole'. The dish combines pre-Hispanic elements (turkey, chiles, masa, banana leaves) with colonial ingredients (sesame, plantain, raisins, spices). Chiapanec moles are distinguished by their use of turkey (the native bird), their generous use of plantains and bananas (which grow abundantly in Chiapas's warm lowlands), and a spice profile that includes allspice and cloves. The dish is served at major celebrations in Chiapas.
A bowl of totol mole presents pieces of tender turkey in a deep, complex, slightly sweet-savory brown sauce. The first bite is layered — the chiles give mild warmth; the plantain and raisins give sweetness; the sesame gives nutty body; the allspice and cloves add warm perfume. The turkey has absorbed the sauce deeply. Eaten with white rice and warm tortillas.
Totol mole's complexity depends on its multi-ingredient sauce. Toasted chiles (ancho, mulato, guajillo) provide capsaicin warmth and Maillard depth; plantains and raisins contribute fructose (natural sweetness) and a tropical fruity note; sesame seeds (toasted and ground) provide fat, body, and a nutty flavor; achiote contributes earthy color. The turkey, simmered in this sauce for hours, absorbs the flavors; its collagen denatures into gelatin, enriching the sauce. Chiapanec moles tend to be sweeter (more plantain) and less chocolate-forward than central Mexican moles.
Variations
Turkey is traditional; chicken is common today; pork versions exist; the chile-spice balance varies by village.
On the Palate
Where Totol Mole Chiapas sits in the Mexican flavor cloud
Ingredients
Serves 8
How it's made
6 steps · 2 hours 30 min active + 1 hour 30 min waiting
- 145 min
Simmer turkey pieces in water with onion, garlic, and salt until tender, 45 minutes; reserve broth.
- 215 min
Toast ancho, mulato, and guajillo chiles; soak.
Watch outToast the dried chiles just until fragrant, not blackened — a shade too far and the whole mole turns bitter.
- 310 min
Toast sesame seeds; slice and sauté plantains and raisins in a little oil.
- 415 min
Blend the chiles, sesame, plantains, raisins, garlic, onion, achiote, allspice, and cloves with broth to a smooth paste.
- 590 min
Strain the paste into a pot; add the turkey and enough broth to cover; simmer 1.5 hours until sauce is thick and turkey is tender.
Watch outSimmer the strained sauce with the turkey until it's thick and the meat is tender — long, slow cooking is what marries the many ingredients into one deep sauce.
- 61 min
Season with salt and a little sugar; serve with white rice and warm corn tortillas.
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