Mole is a topic that is close to my heart. As a child, my parents took my sister and I for an extended stay in Mexico, where we lived with a host family and attended school for the purpose of learning Spanish. It was there that I had my first taste of mole negro; the “mother sauce” of Mexico. I’ll never forget that first, heady taste of rich chiles with bitter chocolate, at once round and bold and assertive, yet simultaneously beautifully complex and nuanced.
Though I sometimes make a version of the sauce that I first had in the hills of Mexico as a child, the three day commitment it requires is often more than I have to give over to my food fetish! This hearty sauce, using our fantastic Mole Ole blend, incorporates everything that I love about true mole, and satisfies the craving in a way that isn’t to be believed by something this easy. The sweetness of the Ancho and Pasilla Negro chiles in Mole Ole perfectly offsets the bitter tones of the Valrhona cocoa, highlighted by the fragrant top notes of true cinnamon, and supported by nutty sesame seeds. It’s a perfect vehicle for leftover turkey in the days following Thanksgiving, either as filling for tacos, as we’ve pictured, or in enchiladas.
We source the freshest spices possible, and use them to create original blends inspired by regional traditions. From our artisan shop adjacent to
Seattle’s Pike Place Market, we have been providing the finest quality herbs, spices and teas to discerning chefs since 1992.