Mole sauces are a staple of Mexican cuisine and a culinary symbol of the country’s “mestizaje,” or mixed heritage. This is due to the fact that moles can contain upwards of 30 individual ingredients, which vary geographically, with chile peppers the most common. American chefs are embracing the mutable nature of the sauce and creating varieties of their own to suit their menus.
Rotisserie: Achiote Marinated Mary's Chicken with tomatillo & white chocolate mole; Half Chicken $16; Whole Chicken $28
Death + Company
New York, NY
Prima China cocktail: Siembra Azul Anejo Tequila, Earl Grey-Infused Dolin Blanc Vermouth, White Crème de Cacao, Cynar, Bittermen’s Mole Bitters
Mi Mero Mole
Calabaza en Mole de Mama Cata (vegan): Butternut squash in a Veracruz family mole recipe made with over 20 ingredients.
Pollo En Mole Poblano: Half chicken smothered in our artisanal homemade mole poblano sauce; $22
Pato al Mole: Organic raised duck, fig mole sauce; $19
Baldwin Park, CA
Mole de los Dioses: King Moctezuma’s favorite mole, a dark and beautiful Cuitlacoche (Mexican truffle) based mole sauce, served over filet mignon and with cactus mashed potatoes; $17.00
Olé Mexican Grill & Zόcalo Back Bay
Cambridge, MA & Boston, MA
Special “Mole Menu” running October 31 to Sunday, November 4
Mole Negro with Turkey; $20
Mole Coloradito with Beef; $22
Mole Mancha Manteles with Lamb Shank; $24
Mole Verde Oaxaqueño with Vegetables; $18
Each entrée is served with Mexican rice and black beans.