Xico-Style Mole

Mole de Xico

Preparation info
  • Makes about

    4 quarts

    basic paste
    • Difficulty


Appears in
Zarela's Veracruz: Mexico's Simplest Cuisine

By Zarela Martínez

Published 2001

  • About

This great regional specialty belongs to the family of southern and central Mexican main-dish sauces meant to be served in generous soupy portions with some simply poached or braised meat or poultry swimming in them. The mole de Xico, or mole xiqueño, is not as universally known outside of Mexico as the elegantly balanced mole poblano nor as famous inside the country as the super-elaborate mole negro oaxaqueño (named for their cities of origin in neighbori