Mole Negro

El Molcajete Sauces
Best by 10-24-2026
Hispanic-Owned Minority-Owned
Mole Negro - Here Here Market
Mole Negro - Here Here Market
Mole Negro - Here Here Market
Mole Negro - Here Here Market
Mole Negro - Here Here Market
Mole Negro - Here Here Market

Mole Negro

El Molcajete Sauces
Best by 10-24-2026
Hispanic-Owned Minority-Owned
/

Mole Negro is El Molcajete's classic black mole. This flavorful sauce gets its dark color and flavor profile from toasting each ingredient until they transform into a rich, dark color. It's more of a rustic version of the mole with a very unique texture. El Molcajete uses black dried chiles from Mexico and habaneros to enhance the intense spice and Mexican chocolate flavors of this sauce.

Mole negro is rich, smoky, slightly sweet, and deeply savory—so a little goes a long way.

Here are the best ways to use it:

  • Over rice or grains: Warm with a little broth or water and spoon over rice, quinoa, or farro.
  • With roasted veggies: Toss sweet potatoes, cauliflower, carrots, or squash with oil, roast, then drizzle with warmed mole.
  • With beans or lentils: Stir into black beans, pinto beans, or lentils for an instant flavor upgrade.
  • Tacos or burrito bowls: Use as a sauce for steak or roasted mushrooms.

Ingredients: Roma Tomatoes, Dried Chilies, Plantains, Apples, Almonds, Peanuts, Raisins, Yellow Onions, Garlic, Cinnamon, Cumin, Chocolate, Sugar, Salt, White Vinegar, Pepper, Sesame Seeds, Coconut Oil

Allergens: Contains: Peanuts, Tree Nuts (Almonds, Coconut), Sesame

Shelf Life: Refrigerate after opening and use within two weeks; keep unopened up to 1 year

El Molcajete Sauces Chef Ernesto Rodriguez

El Molcajete Sauces was created in 2017 by Chef Ernesto Rodriguez in San Francisco, CA. Having recently relocated to Chicago two years ago, he claims it has been an amazing journey as the seasons inspire him. Ernesto creates sauces that represent his home of Oaxaca, Mexico. Oaxaca is known for their mole sauces and is often called "The Land of the Seven Moles."

While growing up, all of his meals revolved around the sauces that his family prepared, so he now loves to create the sauces that are close to his heart and represent his childhood.

El Molcajete Sauces offers four different varieties of mole sauces:  a roast tomatillo sauce, a chili oil, and homemade organic tortilla chips. All of their products are vegan, gluten-free, and 100% natural. The sauces are very versatile. You can cook and simmer with them or simply add them to cooked proteins or veggies. Ernesto believes, having started off in the restaurant industry, bringing high quality and authentic sauces can help anyone elevate a meal and make you feel like you are in Oaxaca making dinner with his abuela!
El Molcajete Sauces Chef Ernesto Rodriguez

El Molcajete Sauces was created in 2017 by Chef Ernesto Rodriguez in San Francisco, CA. Having recently relocated to Chicago two years ago, he claims it has been an amazing journey as the seasons inspire him. Ernesto creates sauces that represent his home of Oaxaca, Mexico. Oaxaca is known for their mole sauces and is often called "The Land of the Seven Moles."

While growing up, all of his meals revolved around the sauces that his family prepared, so he now loves to create the sauces that are close to his heart and represent his childhood.

El Molcajete Sauces offers four different varieties of mole sauces:  a roast tomatillo sauce, a chili oil, and homemade organic tortilla chips. All of their products are vegan, gluten-free, and 100% natural. The sauces are very versatile. You can cook and simmer with them or simply add them to cooked proteins or veggies. Ernesto believes, having started off in the restaurant industry, bringing high quality and authentic sauces can help anyone elevate a meal and make you feel like you are in Oaxaca making dinner with his abuela!