Mole Negro Oaxaqueño
“A deeply complex Oaxacan sauce, legendary for its dark, velvety texture and an intricate balance of heat, sweetness, and spice.”
Where it comes from
Mole Negro originates from the Zapotec and Mixtec traditions of Oaxaca, blending indigenous and colonial influences; it is a ceremonial dish often served during festivals and religious celebrations in towns like Mitla and Teotitlán del Valle.
On the Palate
What goes into it
Proteins
Vegetables
Fruits
Grains & Staples
How it's made
- 1
Toast dried chilies on a comal until aromatic, then soak in warm water to soften.
- 2
Grind chilies in a molcajete with garlic, onion, and spices until smooth.
- 3
Fry almonds, sesame seeds, and plantains in lard until golden, set aside.
- 4
Combine chili paste with fried ingredients, adding dark chocolate to enrich the sauce.
- 5
Simmer the sauce slowly, allowing flavors to meld into a thick, luscious consistency.
- 6
Serve over tender chicken, garnished with sesame seeds.
