Mole Negro represents a true testament of the best of Mexican traditional and contemporary cuisine. Mole Negro is a dark, thick and rich variety of Mole. Its sweetness and characteristic dark color comes from the inclusion of darker chiles which are slow roasted to bring out their unique and mouth watering flavors and more aggressive use of chocolate, plantains and 6 diferent varieties of peppers: Guajillo, Mulato, Pasilla, Cascabel, Chipotle and Mora. To use in main traditional Mexican dishes with Pork, Chicken, Beef, Game, Modern American and Eclectic recipes, great with enchiladas, Pollo con Mole, Chilaquiles, Mexican breakfast fare like Huevos Rancheros, Mexican style omelet's.
R**A
THE REAL DEAL!
Superb flavor hits all the complex notes of the best mole poblanos I've ever had in any restaurant, including my favorite long-gone nameless mom & pop Mexican luncheonette that once graced the northwest corner of 39th Street and 9th Ave. in NYC (unlike some folks who've posted about bottled mole poblano, I never had a Mexican aunt who cooked up homemade mole). And to think that fantastic indescribable flavor comes out of a bottle, ready to go! Sorry Dona Maria, but it's adios. Sole drawback: some artificial coloring. But this tastes so good and is so easy to work with (especially compared to the Dona Maria paste), that's a small price to pay.
C**A
Instant taste of mole.
Good for a quick taste of mole Oaxaca. Add a touch of sugar to make it better.
E**R
Five Stars
Great flavor as the real thing in Oaxaca
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