Oaxacan Sauces

Mole negro or black mole is a traditional sauce originating from Oaxaca as one of the seven moles of Oaxaca. This is the most complex type of Mexican mole and it's usually made with ingredients such as hoja santa (aromatic, licorice-tasting herb),... READ MORE

In Oaxaca, Mexico, there are seven types of mole, dark and rich sauces that are drizzled over Mexican staple dishes throughout the country. The moles of Oaxaca include mole negro, made with dark chocolate; mole rojo, also known as mole poblano; mo... READ MORE

Mole blanco is a rare type of mole that is prepared for special events such as Easter or Christmas. Thick, nutty, and extremely creamy, the sauce consists of almonds, peanuts, pine nuts, Spanish almonds, garlic, onion, habanero peppers, a... READ MORE

Mole amarillo or yellow mole is a traditional sauce originating from Oaxaca as one of the seven moles of Oaxaca. This mole is usually made with ingredients such as dried chili peppers, annatto seeds, cinnamon, cloves, cumin, oregano, saff... READ MORE

Mole coloradito is a traditional sauce originating from Oaxaca as one of the seven moles of Oaxaca. This mole is usually made with ingredients such as onions, celery, garlic, carrots, chili peppers, thyme, allspice, black peppercorns, cloves, cinn... READ MORE

Mole manchamantel or tablecloth-stainer mole is a traditional sauce originating from Oaxaca as one of the seven moles of Oaxaca. This mole is usually made with ingredients such as dried ancho chili peppers, garlic, onions, pineapple, toma... READ MORE

Mole chichilo is a traditional sauce originating from Oaxaca as one of the seven moles of Oaxaca. This mole is usually made with ingredients such as chilhuacle chili peppers, ancho chili peppers, tomatoes, tomatillos, garlic, avocado leaves, clove... READ MORE