Created by Chef Olea’s using his traditional family recipe that includes chile pasilla, chile negro, chile mulato, chile ancho, and Mexican dark chocolate. The flavor is sweet and smoky and it is medium hot. Best with all types of poultry .
Our Mole Coloradito is prepared using one of Chef Olea’s traditional family recipes. Using both Guajillo and Arbol chiles creates the perfect blend of savory and spice which are combined with tomato, garlic and other ingredients. This is a somewhat spicier mole and it is medium hot. Best with pork and white fish.
New Mexican Mole
Created by Chef Olea to commemorate the 400th. anniversary of the City of Santa Fe, NM., our New Mexican Mole contains red chile, apricots, roasted pecans, pinon nuts and white chocolate. The flavor is both sweet and savory and it is medium hot. Best served with beef and lamb.
A blend of tomatillo, spinach, jalapeno chile and exotic spices.
This is a vegetarian mole and is a wonderful complement to vegetables, chicken, pork and fish.
A blend of apricots, pecans and pinon nuts with habanero chile and exotic spices.
The flavor profile is mild. This is a vegan mole suitable for those with onion and garlic allergies. Best with seafood.
A blend of fresh Jalapeno and smoked Morita peppers with tomatillo and exotic spices.
This is medium hot to hot in flavor. Best with any kind of meat or poultry.
A blend of Chef’s select Asian chiles and exotic spices.
This is medium heat in flavor. Best with seafood.
A blend of fresh Jalapeno pepper with citric juices, garlic, and exotic spices.
This is medium hot to hot in flavor. Best with pork and chicken.
All Sazon Moles are best served heated, while Sazon Salsas do not need to be heated and are best served room temperature or chilled. Once the vacuum seal is broken they can be refrigerated for up to 10 days.