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What Is a Mole? (No, Not the Animal or Skin Blemish)

At Sonora Mexican in Potts Point, we’re used to questions about our menu—

but this one made us laugh out loud. Someone recently asked if a mole was, you know, like the animal… or maybe a skin blemish? We nearly offered to send one of the Kings Cross “street moles” over with a tostada just for laughs. Thankfully, she saw the funny side of it.

But in all seriousness, mole (pronounced MOH-leh) is one of the most complex, delicious, and misunderstood staples of Mexican cuisine. It’s not just one thing—it’s an entire family of sauces, each with its own regional identity, ingredients, and history.

What Is a Mexican Mole?

A mole is a traditional Mexican sauce made by blending chiles, spices, herbs, nuts, seeds, vegetables, and sometimes fruit. Many moles are slow-cooked and layered with dozens of ingredients, resulting in deep, rich, complex flavours that coat everything from chicken and turkey to grilled vegetables and tacos.

The word mole comes from the Nahuatl word mōllli, meaning “sauce” or “concoction.” Mole is the original Mexican “mix tape” — a carefully crafted blend of ingredients that tells a story of place, culture, and tradition.

For a deeper dive into the origins of mole, check out this article on the history of mole from Cultura Colectiva.

What Must a Mole Have?

While ingredients vary, a traditional mole typically includes:

  • Chiles: Dried chiles like ancho, pasilla, mulato, guajillo, or chipotle.
  • Nuts or seeds: Almonds, peanuts, pumpkin seeds (pepitas), or sesame seeds.
  • Aromatics: Onion, garlic, and sometimes tomato or tomatillo.
  • Spices: Cinnamon, clove, cumin, and black pepper.
  • A thickener: Often stale tortillas, bread, or masa.
  • A touch of sweet: Plantains, raisins, or even chocolate (but not always).
  • Time and technique: A proper mole can take hours, even days, to make.

Mexico is home to hundreds of mole recipes, but these are the most iconic:

1. Mole Poblano

  • From: Puebla
  • Flavor: Rich, slightly sweet
  • Ingredients: Ancho chiles, chocolate, plantains, nuts
  • Pairs well with: Chicken, turkey
  • Learn more about Mole Poblano

2. Mole Negro

  • From: Oaxaca
  • Flavor: Deep, smoky, intense
  • Ingredients: Chilhuacle negro chile, Oaxacan chocolate, burnt tortillas
  • Pairs well with: Pork, roasted pumpkin, grilled meats
Banksia Mole Negra Tostada at Sonora Potts Point

3. Mole Rojo

  • From: Oaxaca
  • Flavor: Spicy and slightly tangy
  • Ingredients: Guajillo and pasilla chiles, tomato
  • Great for: Tacos, grilled fish

4. Mole Verde

  • From: Oaxaca, Puebla, Guerrero
  • Flavor: Fresh, herbal
  • Ingredients: Tomatillos, pumpkin seeds, epazote, green chiles
  • Try it with: Zucchini, seafood, chicken

5. Mole Amarillo

  • From: Oaxaca
  • Flavor: Savory and slightly tart
  • Ingredients: Yellow chiles, masa, hoja santa

6. Manchamanteles

  • Name means: “Tablecloth-stainer”
  • Flavor: Fruity and spicy
  • Ingredients: Pineapple, banana, cinnamon, chorizo
  • Often used for: Pork, festive dishes

7. Coloradito

  • From: Oaxaca
  • Flavor: Balanced between savory and sweet
  • Contains: Chiles, spices, minimal chocolate

Are All Moles Made with Chocolate?

No! Only a few moles (like mole poblano and negro) traditionally include chocolate. Many others are savory, herbal, or spicy without any sweetness. Think of chocolate in mole more like a bittersweet spice than a dessert ingredient.

Mole at Sonora: A Modern Australian Fusion

At Sonora Mexican in Potts Point, we take inspiration from these traditional moles but fuse them with seasonal Australian produce. From Davidson plum mole with duck to macadamia mole verde with charred broccoli, we’re always playing with the possibilities.

We believe in a garden-to-table philosophy—many of our herbs and garnishes are grown just metres from your table. Learn more about our sustainability approach here.

Mole Pairings: What to Drink

Great mole deserves a great pairing:

  • Smoky Mezcals work beautifully with mole negro or rojo.
  • Natural wines, especially skin-contact whites or juicy reds, pair with green and yellow moles.
  • Mexican beers like Negra Modelo complement sweeter moles.

Check out our drink menu for our rotating mezcal, wine, and cocktail selections.

Fun Fact: Mole in Australian Pop Culture?

We’d love to see more Australians exploring real Mexican mole. It’s not a common dish in local Mexican restaurants, but we’re changing that at Sonora.

We even had a guest recently laugh when she confused mole with a skin mole—and nearly got offered a Kings Cross “mole” with her tostada. You can’t make this stuff up.

FAQs About Mole

Q: Is mole spicy?
A: Usually not in a burn-your-mouth way. It’s more about depth and complexity.

Q: Is mole vegetarian or vegan?
A: It can be! We often make vegan moles at Sonora—just ask.

Q: Can I try different types of mole at Sonora?
A: Yes! We rotate through several styles, and we’re always experimenting. Check our Instagram @sonora.potts.point for the latest features.

Visit Us in Potts Point

Ready to try a real mole (and not a marsupial)? Visit us at Sonora Mexican in Potts Point. We promise delicious food, no street moles required.

Make a booking now at sonora-mexican.au or follow us on Instagram for the daily menu.

Award for Sonora Potts Point
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Author: Roy McVeigh, Chef and Founder of Sonora Potts Point

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