Mexico’s rich mole exists in hundreds of varietals—from bright mole verde to dark and nutty mole negro to rich and bright Oaxacan mole coloradito—but it’s increasingly difficult to find one in the States that showcases its complex flavors without processing or added sugar.
Containing nuts, chili and oftentimes dried fruit and spices, mole is popular in paste form, as it allows the home cook to infuse dishes with layers of flavor without the laborious process of grinding, rehydrating, cooking, pureeing and reducing.