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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.
