Jonathan Zaragoza is a Chicago-based chef who got his start in professional kitchens working at the Michelin-starred Sepia and Sixteen, before becoming the chef of Masa Azul at 22. Jonathan’s path has taken him throughout Mexico, deep into its rich culinary heritage, to bring its traditions with him to London, Dubai, Paris, and the U.S.

Jonathan Zaragoza

Oaxacan mole coloradito might not be as widely known in the States as its cousin from Puebla, but it is every bit as delicious. Mole poblano is prized for its rich, deeply spiced, and slightly sweet profile, whereas mole coloradito is a little lighter and brighter. Just like with our <a href="https://www.chefsteps.com/recipes/mole-poblano-paste">Mole Poblano Paste</a>, we front-load all the work and don’t cut any corners, but the final product isn’t a finished mole—it’s a concentrated mole paste, which can be stashed in the fridge or the freezer as a cheat code for future low-effort, huge-payoff dinners.Put this to use in our <a href="https://www.chefsteps.com/recipes/chicken-mole-coloradito">Pollo en Mole Coloradito</a>, a classic dish of chicken braised in mole that showcases just how mole can transform even the most basic of proteins into something spectacular.

Mole Coloradito Paste