Mole Negro
Mole Negro
Mole Negro
Mole Negro
Mole Negro
Mole Negro
Mole Negro
Mole Negro
Mole Negro
Mole Negro

Mole Negro

Known as the king of moles, Mole Negro is a well-balanced, delicious layered sauce made with a blend of smoked and dried chiles plus nuts, spices, tomatoes, tomatillos, house-made chocolate and criollo corn tortillas.

$9.99
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  • In stock, ready to ship
  • Inventory on the way
  • Non-GMO Verified
  • Gluten Free
  • Vegan

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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Customer Reviews

Based on 18 reviews
89%
(16)
6%
(1)
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(0)
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(0)
6%
(1)
R
Roxana Huish
Great tasting mole

Thank you for your great product, grade ingredients in Great tasting mole.

f
francine Gingras
Great taste without the work

I have tried the mole by adding it to roast chicken, dressed it up with rice on the side ambit of salsa Fresca and it was delicious and quick. Great weeknight meal

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K
Katherine Hughes
A great go to sauce

All these moles are great, but this is my favorite.
Very well done, as good as home made!

L
Lorraine Lopez
Best mole ever!

Had the pleasure of making this mole in Oaxaca with Chef Susana about 8 years ago…so grateful she bottled it so I can still enjoy the deliciousness of my favorite mole, it’s as good as when we made it in her class. Thank you Chef!

E
Eva Pettijohn
Delicious

Extremely tasty!!! 🎖️🏆🎖️

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Oaxacan Sourced Ingredients

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.