The 7 Moles Of Oaxaca, 1. Negro The “typical” savory-sweet mole mentioned above, and the one most frequently found on American menus, 2. Rojo Red mole, also known as mole poblano, is similar to black mole, using many of the same spices and base ingredients and also contains chocolate, but less. Instead, this sweeter, spicier and more versatile version is amped up with several kinds of dried red chile like pasilla, guajillo and ancho as well as pulverized raisins and almonds or peanuts 3. Coloradito This brew translates to “a shade of red,” or “on the naughty side,” depending on what you’re doing in the kitchen 4. Amarillo Leave the chocolate at the door, this mole will have none of that verde 5. Verde- Extra pepitas or pipian, along with fresh tomatillos, jalapenos and cilantro are the key ingredients in bright green mole verde 6. Mole chichilo is thickened with either masa harina, lime-cured corn flour, or crushed fresh tortillas 7. Manchamantel -Featuring fresh pineapple in addition to plantain, manchamantel is a sweet, spicy, fruity sauce any protein would be lucky to cook in. Come try them all in a 7 course feast!!