Reddish Mole


Preparation info
  • 4 to 6

    • Difficulty


Appears in
The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart

By Zarela Martínez

Published 1997

  • About

Call it Mole Coloradito if you want to stand on ceremony, but everyone in Oaxaca just says Coloradito. There are many versions, some made with chocolate and some without. This one comes from one of my favorite restaurants in Oaxaca City, Casa de la Abuela (“Grandmother’s House”), which is named for the grandmother of the present owner, Jaime Martinez. For years she lived and worked at the site on the northwest corner of the Zócalo, running a family business in religious articles that