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      Crab Chiles Rellenos w Mole

      Crab Chiles Rellenos w Mole


      Now that lent is upon us, we decided to share with you all a recipe we created in collaboration w the Super Mamas and Northgate Markets.  If you are reading this and live in Southern California, then you are familiar with Northgate Markets, our favorite neighborhood grocer.  The Super Mamas created this delicious lent favorite recipe for all of you to enjoy.  If you are skeptical about the crab/pear/mole combo, please, don't be.  We tested out the recipe in our test kitchen and we are absolute fans.  Also, If making chiles rellenos scares you, then just make the filling part of the recipe, spread it over a tostada and drizzle some mole on top.  Believe us, they are just as delicious.  



      • 6 pasilla peppers charred, peeled, and seedless
      • 1 cup Mole Guelaguetza (red or black)
      • ½ lb. imitation crab meat
      • 1 pear, diced
      • ½ white onion, diced
      • 3 tbsp. oil
      • ½ cup raisins
      • 2 tomatoes
      • 1 tbsp. sugar
      • Salt
      • Pepper


      • 2 Hidden Villa Ranch eggs, whites and yolks separated
      • 3 tbsp. flour
      • Frying oil



      1. Char, peel, and remove seeds from pasilla peppers then set aside.
      2. Heat oil in a saucepan and add imitation crab meat, pear, and raisins. Grind tomatoes with sugar and add to saucepan. Season with salt and pepper.
      3. Fill each charred pasilla pepper with mixture from saucepan and then coat each pepper with flour. Set aside.
      4. Beat Hidden Villa Ranch egg whites until reaching a firm consistency, then mix in egg yolks gently.
      5. Dip the flour coated chiles into the batter and fry in abundant hot oil until golden on both sides. Drain excess oil on paper towels.
      6. Prepare mole sauce per label instructions and serve chiles rellenos bathed in mole sauce. 

      Mole Coloradito Deviled Eggs

      Mole Coloradito Deviled Eggs

      Our friend Esteban, aka @ChicanoEats has done it again.  This time he surprised us with this out of this world deliciousness, deviled eggs recipe.  We must admit, eggs and mole are one of our most favorite combos.  Our dad's favorite meal is actually scrambled eggs and ham with a drizzle (big drizzle) of mole negro.  We also always keep a small saucepan of mole on our stove top to throw over any breakfast meal.  These deviled eggs however, took the mole egg game to a whole other level.  They were decadent and packed with flavor.  An absolute must have at any brunch.  Try them out and let us know what you think! 
      Thank you Esteban! 
      Makes 16
      • 8 Eggs, hard steamed, or boiled, completely cooled and peeled
      • 2½ Tablespoons crema mexicana (or sour cream)
      • 2 Tablespoons pepperoncini juice
      • 1 Tablespoon mole coloradito
      • Salt and pepper to taste


      • ¼ cup cooked chorizo or longaniza
      • Chives, minced
      1. Slice each egg in half lengthwise and scoop out the yolks into a fine mesh strainer placed over a large bowl.
      2. Use a spoon to press the yolks through the strainer into the bowl. Lift the strainer and scrape off any yolk that might still be hanging.
      3. Add the crema mexicana, pepperoncini juice, mole coloradito and salt and pepper to your yolks. Whisk thorougly combine. Transfer the mixture to a large zip top or piping bag.
      4. If you have frosting tips, go ahead and use those for a cleaner pipe, otherwise snip off the end of the ziploc bag to pipe.
      5. Pipe the mixture evenly between the 16 halves, and garnish with a few chorizo crumbles and chives.

      Honey Mole Glazed Wings

      Honey Mole Glazed Wings


      We are so excited to be collaborating with Esteban Castillo of Chicano Eats these next few weeks.  He has a series of very exciting recipes in store for us and we can’t wait!  In the meantime, check out this honey mole glazed wing recipe he made for us just in time for Super Bowl Sunday. 

      Remember that you too can be featured on our blog by submitting your own mole recipe to

       Happy Cooking ya’ll!

      Makes 2 lbs of wings.
      Recipe type: Appetizer
      • For the wings
      • 2 lbs chicken wings
      • 2 tablespoons of vegetable oil
      • 2 teaspoons of salt
      • 1 teaspoon cracked black pepper
      • ⅓ cup chicken stock
      • ¼ cup of honey
      • 2 tablespoons of mole coloradito
      • ½ teaspoon crushed red paper flakes
      • Garnish
      • sesame seeds
      • green onion
      1. Preheat your oven to 400 degrees.
      2. In a large bowl, toss together the chicken wings, oil, salt, and pepper. Disperse the wings evenly on a baking sheet lined with parchment paper. Bake your wings for 50-55 minutes until crispy and golden brown.
      3. In a small saucepan, mix the chicken stock, honey, mole coloradito and the red pepper flakes. Cook on medium-high heat for five minutes, whisking constantly until everything comes together.
      4. Toss the wings in the honey mole glaze and garnish with sesame seeds and green onion.

      Oaxacan Mole Braised Beef

      Oaxacan Mole Braised Beef

      Recipe Taken from Whiskey and Soba Blog.

      We had no idea he would be publishing this recipe!  But seeing it on Instagram made us jump with joy.  Make sure you follow their site for more delicious recipes an breathtaking photographs. 

      Remember to tag us if you recreate this recipe with the hashtag #moleandmore!


      SERVES: 4-6


      3 lbs beef neck (or chuck)

      2.5 cups beef stock

      .75 La Guelaguetza Mole Negro Sauce 



      Make the La Guelaguetza Oaxacan Black Mole according to the package instructions. Let cool.

      Preheat the oven to 500F.

      Put the beef on a rack over a baking tray. Rub or brush the beef with the mole on all sides, then sear in the oven for 15 minutes.

      Lower oven temp to 300F.

      Combine mole and stock in an oven-safe braiser or Dutch oven. It won’t look like much liquid, but as Kenji taught me: the more liquid in there to start, the more you’ll have to reduce later. If you’re really concerned, feel free to add more mole and stock. Bring to a boil, then set in the beef, put on lid, and place in the oven.

      Bake covered for about 2 hours, then about 1 hour uncovered.

      Remove from the oven and pull apart or chop. If needed, simmer the sauce to thicken. Season with salt, if needed.

      Grilled Mole Chicken Salad

      Grilled Mole Chicken Salad

      Summer is here and with that comes more grilling and picnic recipes.  Our test kitchen has been jamming to bring you this bright and delicious Grilled Chicken Salad recipe using a Mole Rojo marinade.  It is really everything you could expect from a perfect salad.  The marinade is absolutely delicious, and we couldn’t get enough of it.  The grilled asparagus glazed with the marinade were the highlight.  We couldn’t stop munching on them! We hope all of you enjoy and don’t forget to stock up on your jars of mole this summer.  



      1/2 lb Chicken Breasts

      ¼ cup apple cider vinegar

      2 tablespoons, Guelaguetza Mole Rojo paste

      2 tablespoons sugar

      1 teaspoon salt

      ½ teaspoon freshly ground black pepper

      ¾ cup extra virgin olive oil

      1 garlic clove, minced

      2 cups mixed greens

      1 bunch of asparagus 


      Combine vinegar in a bowl with Guelaguetza Mole Rojo paste, garlic, sugar, salt and pepper. With a spatula, work the Mole paste until it fully dissolves into the rest of ingredients. Using a whisk, beat in the olive oil by droplets, whisking constantly. Add garlic and Taste and adjust the seasonings.

      Reserve three tablespoons of the vinaigrette and pour the rest into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining vinaigrette for dressing.

      Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-7 minutes on each side or until chicken is cooked but juicy.  Grill asparagus until lightly charred, set aside. 

      In a large bowl, combine the salad greens and asparagus; add reserved dressing and toss to coat. Divide among four serving plates. Slice chicken; serve atop the salad. Add some finishing salt and serve.