Moles & Adobos
Mexican mole sauce ready for your kitchen: Doña María paste and ready-to-serve mole in red, poblano, almendrado, verde and pipián, plus adobo and moles from La Costeña and Rogelio Bueno.
What is mole?
Mole is a thick sauce made from dried chiles, spices, seeds and, in many versions, chocolate or cacao. The word comes from Nahuatl and means sauce. It's served over chicken or turkey with rice and tortillas, and in many families it's a must at weddings, baptisms and big celebrations.
How do you make mole from paste?
Mole paste gets dissolved in chicken broth over low heat, stirring until it turns smooth and thick; the ratio is printed on the jar. Some cooks add a piece of Mexican table chocolate or a little sugar to adjust the flavor. Short on time? The ready-to-serve mole just needs heating.
The moles in this category
Doña María is the jarred mole many of us grew up seeing in the kitchen, and in plenty of homes its glass jar ends up as a drinking glass. Here it comes in red, poblano with cacao, almendrado, verde and pipián, plus adobo for meats. All original Mexican products, shipped anywhere in the U.S. in 3 to 7 days (Canada too).
Frequently asked questions
What's the difference between red, poblano and green mole?
Red and poblano mole are made with dried chiles and usually include chocolate or cacao; poblano is the famous mole from Puebla. Green mole is made with pumpkin seeds, green chiles and herbs, and tastes fresher.
Is mole spicy?
Very little. The chiles in mole bring more flavor and color than heat. If you want more kick, Doña María makes a spicy red mole.
Does every mole have chocolate?
No. Poblano mole has cacao, but green mole and pipián don't include chocolate.