Inspired by the Mole Negro of Oaxaca and our Fire season. Our new seasonal mole is dark and hot but also delicious. It’s specifically high in antioxidants to help us get through this most sorrowful of seasons. We used dark chocolate, local elderberries and prunes.
Our mole is stone ground. We use sustainably grown chiles, tomatoes, onions, and herbs from Tierra Vegetables Farm in Sonoma County, California to make this seasonal and exceptional mole. Buen provecho!
Reconstitute this mole with equal to double parts chicken/vegetable broth. Pair with meat, seafood, rice, beans, tamales, eggs, etc.
Ingredients: Dried chile chilhuacle negro, tomatoes, onions, local elderberries, local prunes, almonds, sesame seeds, garlic, plantano, corn masa, cinnamon, VOLO chocolate, salt
Best within two weeks of opening.
Refrigerate after opening.