Mole (Spanish: [ˈmole]; from Nahuatl mōlli, pronounced [ˈmoːlːi]; lit. 'sauce') is a traditional sauce and marinade originally used in Mexican cuisine. In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including mole amarillo or amarillito (yellow mole), mole chichilo, mole colorado or coloradito (reddish mole), mole manchamantel or manchamanteles ...
Discover all you need to know about mole, how mole is made and what ingredients are used to make mole. Learn about the different types of mole and how you can make mole at home.
Mole, standard unit (6.02214076 x 10^23) in chemistry for measuring large quantities of very small entities such as atoms, molecules, or other specified particles. The number of units in a mole also bears the name Avogadro’s number, or Avogadro’s constant, in honor of the Italian physicist Amedeo Avogadro.
Moles are often harmless, but they can develop into melanoma if they change in shape. Fair skin and sun exposure increase the risk of complications.
Learn how to identify cancerous moles on the skin, and read about types, warning signs, causes, removal, and treatment.
Mole (pronounced "molay") is a Mexican chile sauce that is especially popular in Puebla and Oaxaca. The word mole comes from the Nahuatl word molli, meaning “mixture” or “sauce.” The word "mole" can describe a wide variety of sauces—including avocado-based guacamole —but generally refers to the thick, rich sauces made with chiles and nuts or seeds.
What is mole sauce? We'll share everything you need to know about the Mexican staple, including what's in mole sauce, nutritional benefits of mole, how to cook with mole, and mole recipes.