日本語版

mole negro

dish / dish-mole-negro

モレ・ネグロ

On this page (4 sections)
  1. Follow the connections
  2. Related entries (5)
  3. How processing and cooking change it (2)
  4. Culture (1)
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Short definition

A traditional black mole-sauce dish from Oaxaca State. Regional chiles and huacle are treated as among its indispensable ingredients. Regional differences and the scope of the dish name have not been confirmed.

A reader-facing overview for this entry is in preparation. What has been checked, and its sources, can be followed from the claim cards below.

Follow the connections

mole negro →includes→ cacao mole sauce

mole negro →includes→ chilhuacle (chile huacle)

Hypotheses and recipe candidates for this entry are on the Japanese page.

Structured claims — open a section to read each claim's confidence, evidence and limits

How processing and cooking change it (2)

mole negro includes cacao mole sauceunverified

Scope: A candidate structural component of a dish. Regional variation in ingredients is unconfirmed

Note: Source not connected. Does not indicate quantities or cooking conditions.

No source connected — this claim has not been verified yet. It is a general-knowledge placeholder, not a confirmed statement.

Show datadish-mole-negro —includes→ seasoning-cacao-mole
claim: clm-dish-mole-negro-candidate-ingredient / type: culinary / updated: 2026-08-31
mole negro includes chilhuacle (chile huacle)contextual

Scope: A chile from the Cañada region of Oaxaca, regarded as essential to mole negro

Note: Connects, for the first time, a sourced composition claim to the existing candidate entity dish-mole-negro.

Positions it as an indispensable ingredient in mole negro with the phrase les dan un toque sumamente excepcional a los platillos y sobre todo al mole negro, al que en definitiva no le puede faltar este chile (in translation: "they give an exceptional touch to dishes, and above all to mole negro, which in the end cannot do without this chile").
Source: Homenaje al Profesor e Ing. Quím. Federico Galdeano-Bienzobas. Una revisión de la literatura sobre un tesoro de Oaxaca, su mole negro hecho con el chile secado con humo. Parte 1. El chilhuacle o chile huacle o chilli huactli (García-Gómez, Rolando Salvador; Bernal-González, Marisela; Durán-Domínguez-de-Bazúa, María del Carmen, 2023) · full text checked
Show datadish-mole-negro —includes→ ingredient-chilhuacle-chile
claim: clm-mole-negro-includes-chilhuacle / type: culinary / updated: 2026-09-01

Culture (1)

mole negro is documented as part of Regional bitter-food cultureunverified

Scope: A candidate at the level of general knowledge. Regional and naming differences have not been confirmed.

No source connected — this claim has not been verified yet. It is a general-knowledge placeholder, not a confirmed statement.

Show datadish-mole-negro —is_documented_as_part_of→ "Regional bitter-food culture"
claim: clm-dish-mole-negro-candidate-role / type: cultural / updated: 2026-08-31

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