Coloradito is one of the seven typical moles of the valley of Oaxaca. Zapotec chef Carina Santiago of Restaurant Tierra Antigua in Teotitlan del Valle, 30 kilometers outside of Oaxaca, makes some of the best moles in the region. Using típico ingredients such as chiles anchos, garlic, cinnamon, chocolate and almonds, she also adds breadcrumbs and chiles chicostles, ingredients unique to moles in Teotitlan, into the flavorful sauce. The chicken is generously bathed in the rich coloradito and served with quesillo - string cheese - and rice