This is one of the more obscure moles, but it’s one that is actually served with gamier meats like venison, as well as beef, lamb or duck. Most Americans are more familiar with mole poblano, which is not from Oaxaca, or mole negro, the black mole with chocolate that can range from appalling to sublime depending on who makes it. This one hinges on a particular
chile, but unlike a lot of mole sauces, this one is brightly acidic and not heavily spiced with things like clove or
cinnamon.