Mole is a versatile sauce that adds complexity to nearly anything that hits the grill and pairs well with smoky summer fare.
It’s grilling season, and your barbecue menu might already include the usual favorites — ribs, burgers, corn on the cob — but what if one ingredient could make everything taste bolder and deeper? That ingredient is mole.
This versatile sauce adds complexity to nearly anything that hits the grill and pairs well with smoky summer fare. Whether you’re new to this Mexican staple or looking for fresh ways to use it, here’s how to cook with mole and bring something unexpected to the barbecue this summer.
Why Mole Works for Summer Grilling
Mole is a thick, savory sauce with layers of flavor — smoky, earthy, sweet, spicy and a little bitter. At its core, mole is a blend of chiles, nuts, seeds, spices, and sometimes chocolate or dried fruit. Some versions are red and spicy, while others are bright orange or green if they contain jalapeño pepper.
The most iconic version is mole poblano. It comes from Puebla — the famed La Cocina de México or Mexico’s kitchen — and is made with multiple types of chiles, spices, and dark chocolate.
Mole is the kind of sauce that lingers in your mouth in the best way, especially when paired with flame-charred foods. It’s an ideal companion for grilling, where smoke and high heat coax big flavors from meat and vegetables.
You can prepare mole in advance or buy it ready-made. Either way, you’ll have less to do when it’s time to fire up the grill, making it ideal for home cooks who want to elevate their summer BBQ.
The History of Mole
Mole is deeply rooted in Mexican culinary tradition, dating back hundreds of years. While the exact origin is debated, most food historians trace its modern form to colonial Mexico, where Indigenous people combined native ingredients with Old World spices. Today, mole is a key part of celebrations like weddings, holidays, and Día de los Muertos.
Some families maintain generation-old recipes. Others use store-bought pastes or jarred versions from local markets. The homemade kind can take hours or even days to prepare, so don’t dismiss the jarred stuff. Pre-made mole can transform meals with a low-sodium sauce of 79 milligrams per serving.
How to Cook With Mole
You don’t need to overhaul your BBQ menu to cook with mole. A few thoughtful swaps or additions let this ingredient shine in your spread. Here’s how to do it:
1. Use It as a Glaze
Warm the mole and brush it over grilled chicken, pork chops or steak before serving. The sugars caramelize, sticking to the meat like a smoky crust that is out of this world.
2. Stir It into Marinades
A few spoonfuls of paste can deepen the flavor of your usual turkey or steak marinade for winter roasting. To balance the mole’s flavors, combine it with orange juice, vinegar, or broth. Use it for tofu, tempeh, mushrooms, or flank steak.
3. Toss Grilled Veggies in It
Mole works exceptionally well with grilled eggplant, sweet potatoes, squash, and corn. For a summery take, try mole-tossed grilled zucchini with lime and cilantro.
4. Spread It as a Dip
Add a small dish of warmed sauce alongside grilled meats, quesadillas, or crusty bread. It makes a surprisingly good replacement for ketchup or barbecue sauce on burgers.
5. Make a Burger Sauce
Blend mole with mayo or Greek yogurt for a smoky burger topping. It pairs well with grilled onions, sliced avocado, or a fried egg.
6. Stuff Tacos or Wraps with Mole-Coated Proteins
Toss pulled chicken, jackfruit, or grilled tempeh in mole and stuff into soft tortillas with pickled onions and slaw. Mole brings richness without overpowering the other flavors.
7. Drizzle Over Rice Bowls or Salads
Have you got leftover grilled chicken? Slice and serve it over vitamin-rich wild rice with a mole drizzle and grilled corn. Mole is also fantastic on cold grain salads made with farro, lentils, and quinoa.
8. Add Mole to Skewers
Marinate tofu, bell pepper, and mushroom kebabs in a low-sodium teriyaki sauce before grilling on medium heat for 15 minutes and brushing the mole over the kebabs as a final touch. Grill for a few more minutes to create a crusty, flavorsome coating that will get your taste buds buzzing.
Mole for Meat Eaters and Vegetarians Alike
Grilling mole-slathered chicken might be the obvious choice, but it’s not the only one. Mole is also an incredible addition to plant-based BBQs.
While tofu traditionally pairs with soy sauce or teriyaki, it soaks up mole flavors beautifully. Press firm tofu, cube it, and marinate it with mole, lime juice, and tamari. Skewer and grill until charred and slightly crisp. Tempeh, grilled mushrooms, and cauliflower steaks are all mole-friendly options.
Mole Storage and Prep Tips
Refrigerate large batches for up to five days or freeze for up to two months. These time frames extend safe use for most protein sources. If you’re using store-bought paste, thin it with broth or water and gently simmer until smooth and pourable. Taste and adjust by adding salt, lime or even a pinch of sugar based on your preference.
Always use low heat to warm the sauce. It thickens quickly, so high heat can scorch it. Stir often and keep it in sealed jars for later use.
The Nutritional Value of Mole
This traditional Mexican paste can feel indulgent, but it’s loaded with whole-food ingredients like nuts, seeds, chiles, and spices that contribute to vitamins and minerals. Depending on the ingredients, you can expect magnesium, 19% of your daily iron, 13% of your required calcium and plant-based protein.
With the strong flavor profile, you don’t need much to make a dish pop. A few spoonfuls go a long way, making it a flavorful and economical addition to summer meals.
More Mole, Please
Mole sauce brings bold depth to classic summer BBQ fare or winter roasts, whether you’re grilling meat, veggies, or tofu. Its rich, complex flavor elevates your cookout without complicating your prep. With just a few scoops, you can transform familiar dishes into something memorable, smoky, and satisfying. Invite some mole to your next backyard gathering.