Oaxacan Mole Negro Paste from Guelaguetza (James Beard Award winner)
Oaxacan Mole Negro Paste from Guelaguetza (James Beard Award winner)
Oaxacan Mole Negro Paste from Guelaguetza (James Beard Award winner)
Oaxacan Mole Negro Paste from Guelaguetza (James Beard Award winner)
Oaxacan Mole Negro Paste from Guelaguetza (James Beard Award winner)
Oaxacan Mole Negro Paste from Guelaguetza (James Beard Award winner)

Oaxacan Mole Negro Paste from Guelaguetza (James Beard Award winner)

Regular price $5.95

"Guelaguetza Is The Best Oaxacan Restaurant In The Country" - Jonathan Gold 

This is the king of moles, in a smaller jar (4oz) so you can try it.  You're going to love it!

Try this rich and savory sauce in a variety of combinations. Whether its over a chicken breast, in a tamal, over some eggs in the morning, or in your own recipe, we're sure you'll love the wholesome taste of Guelaguetza‘s Black Mole.

Guelaguetza‘s hard work, dedication and love for their culture have earned them features and mentions in publications such as Los Angeles Times, Jonathan Gold's 101 essential restaurants, The New York Times, GQ Magazine, Esquire, Los Angeles Magazine, Oprah Magazine, The New Yorker, Travel and Leisure, Sunset Magazine and others.  Most recently, Guelaguetza was awarded The James Beard Award for the American Classics category, the most prestigious award in the culinary industry.

Mole Negro Ingredients: mulato chile, mexican pasilla chile, black chilhuacle chile, canola oil, salt, plantains, sesame seeds, garlic, onion, thyme, clove, cinnamon, cumin, black pepper, oregano, peanuts, walnuts, raisins, almonds, sugar, sodium as preservative.  Product contains nuts

Comes in a plastic jar for easy refrigeration (after opening).  This paste is thick, like a nut butter.  It goes a long way.

New to mole and don't want to commit to the full size?  Try this 4oz mole negro.  Be warned, you'll be sad you didn't order our full size. 

SIMPLE RECIPE/Inexpensive dinner:

2oz Guelaguetza's Mole Paste (1/2 this container)

3/4 cups chicken broth

dash of salt and brown sugar to taste

1 lb (or 2 cans) black beans

Bring the mole to a boil, turn down, and simmer for 15 minutes.

Service on warm tortillas, garnish with Pico de Gallo, Guacamole, Cilantro.