Teotitlán-style Black Mole

Mole Negro de Teotitlán

Preparation info
  • About

    3½ to 4½ cups

    before thinning
    • Difficulty


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

By Zarela Martínez

Published 1997

  • About

Mole Negro is the state dish of Oaxaca, the king of moles. It also happens to be the most difficult to make. People pride themselves on their own different touches, and family recipes are passed down as heirlooms. Markets stands specializing in moles all proclaim that their version is the best.

I have selected two representative recipes for Mole Negro. The first is an adaptation of a version made by my friend and culinary mentor Zoyla Mendoza, who has