Undecided? We understand, they all look so good. Try our sampler kit and recieve one of each of our delicious mole sauces in your 3-pack.
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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.
Made in Oaxaca

House-made chocolate
We mix three types of cured cacao beans that are toasted, peeled and ground together then hand patted into bars which are added to each of our mole sauces.

Smoked and dried Chiles
Each mole sauce is created with a specific combination of Chile Guajillo, Chile Ancho Negro or Rojo and Chile Pasilla Mexicano, and depending on the mole sauce can also include Chile Chiluacle negro or Chile Morita.

Local Criollo Corn
Grown in a traditional milpa, we harvest native corn, make nixtamal, grind and press it into tortillas to thicken each of the Mole Sauces.