What people are saying
I’m a vegetarian and the Mole Negro is the perfect topping for my roasted vegetables. It really has so many layers of flavors.
The Mole Coloradito is the perfect blend of sweet, spicy and savory. I could eat it everyday.
Your Mole Rojo has a great range of heat, it’s perfect for everything that comes off my smoker.
We make the best spinach and mushroom enchiladas with the Coloradito as the sauce.
These delicious and savory Oaxacan Mole Sauces are a reflection of chef, cookbook author & television host Susana Trilling’s 35+ years in Oaxaca, home of her world renowned Season’s of My Heart Cooking School, where she shares her love of the regional cuisine and culture.