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.

Regular price$9.99
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Shipping calculated at checkout.
  • 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 6 reviews
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(5)
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17%
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S
Sara E.
The whole family devoured it!!

I used the mole negro on veggie enchiladas and they disappeared. Everyone loved them. This mole is exactly what I’ve been searching for!! It is perfect!!

H
Heidi Storz
Mole Negro

Very tasty!

K
Kirsten Ingram
Excellent Mole!

This sauce is very rich, deep, and complex. Mole lovers will appreciate!!

E
Erika Spiegel
🔥🔥🔥

Yum! Truly delicious!

D
Dario Solis
Mole negro

I bought two containers of mole negro but one was broken. It was disappointing.

Dario - we are really sorry to hear that one of your jars broke in transit, absolutely unacceptable. We will replace your order free of charge and ship today.

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.