Xico, Veracruz, Mexico — a small town in the Cofre de Perote region, known primarily for this mole
Mole de Xico is the iconic mole of Xico, Veracruz — a complex sauce made with mulato, chipotle, and ancho chiles combined with plantain, prune, raisin, and almonds. Unlike Oaxacan moles, it uses ripe plantain as a primary thickener and sweetener, giving it a distinctly fruity-sweet profile. Associated with festivals and celebrations in the Xico region. Less nationally known than mole negro or poblano but considered by some chefs as the most complex Mexican mole.
Sweet-fruity from plantain and dried fruit, smoky from chipotle, rich and complex — the most unusual flavour profile among Mexican moles
{"Ripe plantain (not banana) is fried before blending — key sweetening and body component","Chipotle is the distinctive chile — adds smokiness not found in most other moles","Dried fruit (prune, raisin) adds sweetness that must be balanced by chile heat","Every ingredient is fried separately before combining in the blender — layers of caramelisation build complexity","The mole is finished by frying the paste in lard before adding stock — same as all complex moles"}
{"For the plantain, fry until deep golden-brown before blending","Chipotle quantity controls smoke level — start conservative, adjust","The finished mole should coat a spoon like crème anglaise — not thick paste","Xico mole pairs better with turkey than chicken — the game flavour stands up to complexity"}
{"Skipping the individual frying of ingredients — raw blended flavour results","Using unripe plantain — will be starchy and not provide sweetness","Under-toasting the chiles — insufficient char leaves a flat, undeveloped base","Rushing — Xico mole traditionally takes 2–3 days to prepare properly"}
Mexico: The Cookbook — Margarita Carrillo Arronte; referenced in Diana Kennedy's later works