Overview
Clemole is a savory, highly seasoned stew-like mole in which the broth is the principal feature rather than a thick sauce layer. Its consistency resembles a puchero or caldo, and vegetable cuts are a defining part of its identity in documented Guerrero styles. The flavor is chile-forward but lighter and more brothy than the better-known thick moles of Oaxaca or Puebla.
Origin and history
Clemole’s name traces through a Nahuatl etymological chain: tlemolli (chile stew) → tlemole → clemole. The dish is documented in central Guerrero, where it is considered structurally foundational in historical narratives that link early chile-and-tomato stews to later, more complex mole forms in other regions. Guerrero communities maintain distinct variations, with some using the term clemole interchangeably with a red brothy preparation served over rice or morisqueta.
What goes in it
- Key chiles: Red chile (regional term; varies by household – commonly guajillo or similar dried red chiles)
- Key supporting ingredients: Tomato, mixed vegetables (green beans, chayote, corn in pieces), meat (mixed cuts), and in parts of central Guerrero, morisqueta (simple white rice) as a bed for the broth.
How it tastes
Clemole is a brothy red stew with a clean, savory chile-and-tomato base. It is not thick or pasty; the body is light and the dominant flavors come from the toasted chiles, tomatoes, and vegetables. Spice level is moderate, and the finish is bright and brothy rather than heavy or sweet.
Traditional pairings
Clemole is typically made with mixed meats (chicken, pork, or beef) and served as a caldo-style meal. In central Guerrero it is commonly ladled over morisqueta. The dish is everyday fare, not tied to a specific ceremonial occasion, though it appears at family gatherings and rural markets.
How to make it (overview, not a recipe)
Meat is simmered until tender in water with salt and aromatics. Dried red chiles are toasted, soaked, and blended with tomato to form a smooth base. This chile-tomato mixture is strained and added to the broth along with cut vegetables such as green beans, chayote, and corn. The stew simmers until the vegetables are cooked through, and the broth is adjusted for salt and chile depth. It is served in bowls with meat, vegetables, and broth, often over morisqueta.
Where to taste it in LA
No prominent Los Angeles restaurants currently specialize in clemole, though some Guerrero-focused or regional Mexican menus may offer it as a daily special. The dish remains less known outside its home region.
Cross-cuisine context
Clemole is functionally closest to a spicy, seasoned meat-and-vegetable stew – similar in structure to a Mexican caldo de res or a Filipino nilaga with a chile-tomato broth base. It shares the broth-forward, one-pot character of many global stews, but no widely recognized analogue exists that replicates the specific use of dried chiles as the primary seasoning in a thin liquid.