Mole amarillo (Oaxacan yellow-green mole)
I
Origin
Central Valleys and Sierra Norte, Oaxaca — everyday household mole
II
Description
One of the seven Oaxacan moles — amarillo is the most versatile everyday mole, made with dried chiles (chilhuacle amarillo, ancho, guajillo), fresh tomatillos, tomatoes, and hierba santa. Unlike mole negro or poblano, amarillo is not dark or chocolate-based — it is yellow-orange and herbaceous. Used as a braising liquid, tamale sauce, or enchilada sauce. Masa is often added as a thickener.
III
The Thread
—Thai yellow curry (spice paste, coconut thickening)
—Indian korma (nut-thickened sauce)
—Moroccan chermoula sauce (herb-spice base)
IV
Flavour Context
Herbaceous, mildly spicy, earthy-tart with anise undertone from hierba santa — lighter and more versatile than mole negro
Pillars V — VII
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