Mole amarillo is a traditional Oaxacan sauce and dish, classified as one of the seven classic moles of the region. It is typically made from a base of dried chilies — most commonly chilhuacle amarillo, guajillo, or costeño amarillo — combined with ingredients such as masa (corn dough), garlic, cumin, cloves, and herbs like hoja santa.
Unlike darker moles, mole amarillo has a thinner, broth-like consistency and a bright yellow to orange hue. It is commonly prepared with chicken, pork, or vegetables and served with rice or tamales. The sauce is thickened with masa rather than nuts or seeds, distinguishing it from other moles in the Oaxacan repertoire.