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.

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.


Lakeway, TX


The Mole Coloradito is the perfect blend of sweet, spicy and savory.  I could eat it everyday.


El Cerrito, CA


Your Mole Rojo has a great range of heat, it’s perfect for everything that comes off my smoker.


Austin, TX


We make the best spinach and mushroom enchiladas with the Coloradito as the sauce. 


Ogden, UT

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, 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.