Mole chichilo is a traditional Oaxacan mole known for its dark color and distinctive smoky flavor, considered one of the seven classic moles of the region. Its preparation includes a base of chilhuacle negro and pasilla chilies, along with ingredients such as avocado leaves, garlic, onions, and spices like cumin and oregano.
A key feature of mole chichilo is the use of burned or charred tortilla or bread, which imparts a characteristic bitterness and deep color to the sauce. Unlike sweeter moles, it does not typically include chocolate. It is commonly served with beef, especially in festive or ceremonial contexts, and accompanied by rice or tamales.