Mole (, ; from
Nahuatl molli, "sauce") is the generic name for a number of
sauces originally used in
Mexican cuisine, as well as for dishes based on these sauces. Outside Mexico, it often refers specifically to
mole poblano. In contemporary Mexico, the term is used for a number of sauces, some quite dissimilar, including black, red, yellow, colorado (another name for red), green, almendrado, de olla, huaxmole and
pipián.