Red Iguana has a veritable paint palette of moles. These complex blended sauces can be anything from spicy and chile-forward to sweet with mild heat. They range from dark, almost black, across the spectrum of greens, reds and oranges.
Mole recipes vary from region to region and family to family. Ingredients might include dried or fresh chilies, a plethora of spices, bananas, fruit, nuts or seeds and even chocolate. Mole recipes are assembled with layers of flavor, and the nuance tiptoes up on you as you eat each bite.
Unsure what will tempt the taste buds? Ask, and your Red Iguana server will bring you a flower-shaped plate of the eight/nine different sauces for sampling so you can pick your favorite. (Pictured in order, clockwise, starting with the darkest.)
Mole Negro (Black)
“The King of Moles” and the one the most people think of if they have tried mole before. This is the dark Mexican chocolate savory-sweet mole is has dried mulato and negro pasilla chilies which contribute to the dark color. But with raisins, peanuts, walnuts and bananas, this rich mole has a lovely and complex sweet heat. Get it with the turkey.
Mole Amarillo (Yellow)
This mole is the spiciest of the moles at Red Iguana due to fresh habanero chilies. It also tastes the most vibrant, with fresh, yellow vegetables tempering the heat as they cook down. You might not find them all on your palate, but they include golden raisins, yellow tomatoes, yellow zucchini, garlic and chilies. You can’t hide from the heat in this one. Served with chicken. Flour tortillas help temper the fiery flavors.
Mole Poblano
A recipe straight from the Pueblo region of Mexico, the burnished orange color hides more Mexican chocolate, with guajillo and ancho dried chiles, peanuts, sesame seeds, walnuts, raisins and bananas. The wealth of nuts makes for a smooth mole with a mid-range heat without being too sweet. Served tossed with turkey.
Mole Verde (Green)
Herbaceous and light on the tongue, the mole verde is made with all fresh chiles (compared to the dried chilies found in most recipes). Fresh chile poblano and fresh jalapeño blend with pepitas (roasted pumpkin seeds, common in Mexican cooking) and sesame seeds, along with onions, zucchini and avocados. Fresh basil and lettuce are pureed and added for vibrancy and a bright finish. But don’t be fooled—it is the second spiciest mole in the house. It is typically served with chicken or turkey, but an off-menu secret is to ask for it with carnitas. The braised and griddled pork makes for a rich contrast to this spicy and light mole.
Red Pipian Mole
A pumpkin seed sauce rounded out with peanuts has spicy undertones that creep up on you with each bite. The red color comes from dried chile guajillo and tomatoes. It tastes almost peanut buttery, in a good way, thickly coats the dish and is mid-range heat-wise.
Mole Almendras (Almonds)
This is the brightest yellow mole on the plate. It is blanched almond-based and focuses on almonds. This mole is another nut-buttery sauce. It is mild and has a toasty flavor you can’t quite find in any of the other sauces. It is delicious with chicken.
Mole Coloradito
Unlike the other moles, this is served with pork carnitas as the richest mole on the menu. It is composed of nuts and seeds, including pine nuts, almonds, peanuts and sesame seeds. The heat comes from a mix of dried and fresh chilies, including dried ancho and guajillo chiles. Fresh chile poblano adds heat, and Mexican chocolate brings some sweetness.
Seasonal and Special Moles:
Red Iguana often has seasonal or weekly specials of sweeter moles. From mango to pumpkin, it is worth checking the special board to see what is on tap for the week.
Tip: Order family-style and enjoy a couple of moles and some fresh fajitas, along with rice, beans and lots of tortillas for making mini-tacos.
When you go:
Red Iguana “OG” location
736 W. North Temple, SLC,
801-322-1489 | rediguana.com
