The Seven Moles of Oaxaca, known as the "siete moles," are a cornerstone of Oaxacan cuisine, reflecting the region's culinary diversity and cultural heritage. These complex sauces, traditionally served over meats or vegetables, are characterized by their use of chiles, spices, and other ingredients such as nuts, seeds, and fruits, often ground into a rich paste.
The seven recognized moles are:
Each of these is distinguished by its ingredients and flavor profile. Mole negro, for instance, is noted for its use of chocolate and multiple varieties of dried chiles, while mole verde emphasizes fresh herbs. The preparation of these moles is labor-intensive, often requiring hours or days of grinding, roasting, and simmering, and is a traditional skill passed down through generations. Historically, mole recipes are tied to pre-Columbian cooking practices, which were later influenced by Spanish colonial ingredients and techniques.