Mole Negro

Name: Mole Negro
Brand: Ya Oaxaca
SKU: 1001
Price: 7.99 USD
Availability: InStock

Mole Negro sauce over chicken with a fresh salad.

Mole Negro is a velvety well-balanced sauce made from five different chili peppers, chocolate, tomatillos, heirloom corn, nuts, and spices. The result is a robust sauce that's simultaneously smoky, sweet, and spicy. Simply heat & serve… try it over chicken with rice and veggies, or drizzle on top of tacos for an unforgettable flavor experience.

Indulge in the rich and complex flavors of Mexico with our delicious mole sauces. Made in Oaxaca by Chef Susana Trilling using time-honored recipes.

$7.99

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Non-GMO Verified

Gluten Free

Vegan

Filtered water, tomatoes, tomatillos, safflower oil, ripe plantains, sugar, dried chile ancho negro, sesame seeds, corn tortillas, Oaxacan chocolate, sea salt, dried chile guajillo, peanuts, raisins, dried chile chilhuacle negro, dried chile pasilla mexicano, smoked chile morita, garlic, cinnamon, whole almonds, citric acid and dried Oaxacan oregano.

Contains peanuts, tree nuts, and sesame seeds.

SHAKE well before each use, separation is natural

HEAT mole in saucepan until consistency coats the back of a spoon. Add water or stock as needed.

SERVE warm mole over meat or vegetables

Your 3-pack of Mole Sauce will ship via ground and will be packed to ensure a safe delivery.

We do not offer expedited shipping at this time.

Arrival should be expected within 3-5 days of order being placed.

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More Great info ...

Mole comes from a family of sauces prepared throughout the Oaxaca and Puebla regions of Mexico and is characterized by a complex, layered flavor derived from intricate blends of dried chiles, spices, fruits, and seasonings. Mole sauce can vary significantly in flavor and complexity depending on the specific recipe and regional variations. Our Oaxacan moles are a celebration of time-honored recipes handed down through generations. Mole adds a depth of flavor and richness to dishes, making it a beloved and iconic component of Mexican cuisine.

Mole is known for its versatility and can be served with a variety of dishes, including poultry, pork, beef, enchiladas, tamales, and vegetables. It adds flavor to soups, sauces and marinades, and can be used as a dip or salsa, making it an ideal pantry staple. Explore recipes HERE.

Oaxaca is famous for its bountiful and complex moles, and while each of the three flavors that we have chosen to bring to your kitchen maintain the richness and depth that Oaxacan food is known for, they also each have their own characteristics. Mole Negro is our most complex and rich sauce - definitely a show stopper on the table! Rojo is lighter, tomato-based and chile-forward in flavor. And don’t be fooled by the unusual name of Coloradito, which we feel is the most balanced and versatile of them all - a sauce you will want to put on everything!

We take pride in sourcing and producing our moles in Oaxaca, Mexico. By supporting local farmers and makers, we ensure that our moles are not only delicious but also contribute to sustainable and responsible food production. All the ingredients are roasted and ground into a paste in Chef Susana’s cooking school in Oaxaca. Our saucy moles are jarred and shipped from a small production facility nearby so that we can get the freshest ingredients into your homes as quickly as possible.

Dinner idea: DUCK BREAST WITH MOLE NEGRO

Great Authentic Products

All of the moles and sauces at Ya Oaxaca are the recipes of Susana Trilling, the legendary chef/teacher a few miles from Oaxaca. We have attended Susana's classes which involve only a few students who get Susana's expert guidance.

Thank you Ya Oaxaca team

Mole is my favorite dish but it is not easy to find an authentic one in DFW. Well, that was until I found the YA Oaxaca Mole Negro at WholeFoods last night. I used it for tacos de pollo con mole and it was soooo good! I am really grateful that this product was made available in my area. I am looking forward to using Susana's cooking tips. Thank you for bringing a little piece of Oaxaca to me. Here is to more delicious dinners and mole!