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.