Rich. Spicy. Living culture.
Traditional Oaxacan mole takes days of chopping, peeling, toasting, frying, and grinding. Mole is a living piece of Oaxacan culture, and each home and each restaurant has its own take. This sauce fits well with the trends we’ve been seeing of regional cuisines showing up on more and more menus. While mole is still unfamiliar to many in the States, it’s THE sauce of Mexico. Trend-watchers have their eyes on mole, as more regional Mexican cuisine makes its way onto U.S. menus. Savor’s mole is ready to use or can be customized to make a unique recipe. Chef Don described this mole as “perfect as-is and easy for chefs to customize.” We’ll take care of building a great base with 28 all-natural ingredients. What you do with it—make it your own, use it on enchiladas, coat grilled meats with it, or more—is up to you.
To capture the flavors commonly found in Oaxaca, the creators of our moles tested a combination of native ingredients found in recipes used by generations of Oaxacan mothers and grandmothers. That experimentation resulted in two traditional moles, each made with all-natural ingredients and no chemical preservatives. For that signature Oaxacan kick, the moles derive most of their flavor from an assortment of dried chilies, including guajillo and ancho. Our mole negro is made with the mild ancho negro chili pepper for a sweeter flavor profile. The mole rojo is made with the spicier ancho rojo and a larger quantity of chilies to bring extra heat.
With our new mole products, all you need is one part water to one part mole to create a sweet, spicy, rich base or sauce. A unique ingredient with very little work. What’s not to love? This is the only mole from Mexico SQF (Safe Quality Food) plant certified for U.S. market and it’s in stock.