Mole rojo is a classic Oaxacan mole distinguished by its deep red color and robust, moderately spicy flavor. It is made with a blend of dried chilies, typically including guajillo, pasilla, and ancho, along with ingredients such as tomatoes, garlic, onions, cloves, cinnamon, and cumin.
The sauce is thickened with bread, tortillas, or masa and often enriched with sesame seeds or nuts. Unlike mole negro or chichilo, it may include a small amount of chocolate but does not emphasize sweetness or bitterness. Mole rojo is traditionally served with pork or chicken and accompanied by rice or tamales. It is considered one of the seven canonical moles of Oaxaca.