These mole sauces are a reflection of chef, cookbook author & television host Susana Trilling’s 35+ years in Oaxaca, home of her world-renowned Seasons of My Heart Cooking School, where she shares her love of the regional cuisine and culture. Each mole is based on recipes that have been handed down for generations and offers a true taste of Oaxaca.
Mole Negro: Known as the king of moles, Mole Negro is a well-balanced, delicious layered sauce made with a blend of smoked and dried chiles plus nuts, spices, tomatoes, tomatillos, house-made chocolate and criollo corn tortillas.
Mole Rojo: A bright picante flavor, Mole Rojo Sauce blends smoked and dried chiles with Oaxacan ripe tomatoes and a small amount of house-made chocolate to balance the flavor.