Buen Provecho
Buen Provecho
Try them all
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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Chef Susana Trilling
These delicious and savory Oaxacan Mole Sauces are a reflection of chef, cookbook author & television host Susana Trilling’s 35+ years in Oaxaca.
Made in Oaxaca
House-made chocolate
We use three types of cacao beans, which are cured, toasted, peeled and ground on a traditional stone metate, before being hand-formed into bars and then melted into each of our mole sauces.
Smoked and dried Chiles
Each mole sauce is created with a specific combination of Chile Guajillo, Chile Ancho and Chile Pasilla Mexicano. Depending on the type of mole, the recipe can also include Chile Chiluacle negro and Chile Morita.
Local Heirloom Corn
We harvest native criollo corn grown in the traditional milpa method, grind it into nixtamal dough, and press it into tortillas which act as a thickener of our mole sauces.