Mole is a sauce that can be used to complete various dishes at any local restaurant that specializes in Mexican cuisine and has seven established varieties. According to Epicurious, each of those seven Oaxacan moles contains around 20 to 40 ingredients. Learn more about those seven moles and how they differ from each other by reviewing this article.

1. Mole Amarillo

The first type of mole is mole amarillo, and this sauce prominently features varied chilies and dried fruits. Corn flour is also used to give this type of mole more body. No chocolate is used to flavor mole Camarillo. Visit a local Mexican restaurant to try it and learn more about what makes it unique.

2. Mole Chichilo

Mole chichilo is famous for its robust flavor. Beef stock is the secret to this mole's deep and savory flavor. Cooks can complement the strong flavor of this mole by using crushed tortillas to thicken it. The savory flavor also has a stronger presence because it doesn't have to deal with the presence of chocolate. Call a local restaurant that offers Mexican cuisine to learn if they have it available.

3. Mole Coloradito

To get mole coloradito, chefs combine chilies, chocolate, fruits, seeds, and spices until they get the distinct flavor of this Oaxacan sauce. After you develop the base flavors, you add mashed plantains to thicken this sauce and give it a hint of sweetness. The thickening agent separates mole coloradito from the other variants of this sauce. Any restaurant that offers Oaxacan inspired dished will have this on its menu.

4. Mole Manchamantel

Mole manchamantel differs from the other sauces by featuring meat. Chorizo and its oil are commonly used to give mole manchamantel a complex flavor profile. Spices and fresh fruits are also included in mole manchamantel. Pineapple is often the fruit of choice. Review the menu of your favorite Mexican restaurant to see if it's available.

5. Mole Negro

The version of mole that's most likely to be available at your local restaurant is mole negro. This version of the mole sauce is famous for featuring all kinds of herbs and spices, with hoja santa being regarded as the most important ingredient. The dark chocolate used to flavor this mole also gives it that distinct hint of bitterness. Place an order for it today and learn why it's such a popular sauce.

6. Mole Rojo

Mole rojo is another variant of this sauce that features a complex spice blend. This mole gets its color from a combination of red chilies, raisins, and nuts that are all pulverized together. Chocolate is also added to mole rojo but is not a prominently featured ingredient. Talk to the chef at your favorite local Mexican restaurant to learn more about this style of mole.

7. Mole Verde

Last up, we have mole verde. Mole verde is famous for its bright green color. The sauce gets that color from cilantro, jalapenos, pumpkin seeds, and tomatillos. Local restaurants that feature Mexican-inspired dishes should feature this on their menus.

Drop by your favorite local restaurant and see what kind of mole they offer. Try each one and learn what makes the uniquely delicious. Reach out to Ruta Oaxaca Mexican Cuisine today if you're interested in learning more about Oaxacan moles!