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Authentic Oaxacan Mole, Horchata and Achiote—No Airfare Required
El Sabor de Oaxaca’s rich, complex moles come together in minutes, but taste like you worked on them for days. We have their negro, rojo and coloradito moles, plus horchata powder and achiote paste, all available exclusively at Milk Street in the U.S.
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Beyond its cobblestone streets and colonial-era churches, Oaxaca is known for two things: Growing more chili varietals than anywhere in Mexico and being the birthplace of the thick, silky, complex sauces known as moles. Making true mole at home is a days-long process, and most prepared moles we’ve tried are cloyingly sweet or gritty—not exactly the kind of shortcut that’s worth it. But then we found El Sabor de Oaxaca’s moles, which have a silky texture and subtle sweetness that lets the other flavors shine through.
Known for their mile-long ingredients lists that feature chilies, nuts, spices and often dried fruit, moles come in dozens if not hundreds of varieties, and every region has its own specialties. El Sabor de Oaxaca’s carefully crafted seasoning pastes showcase three classic Oaxacan moles: Negro, Rojo and Coloradito. Their Mole Negro layers four different types of dried chilies with sweet dried fruits, peanuts, almonds and warming spices like cinnamon. Dried fruits and chilies also feature heavily in their Mole Rojo, which is nutty, spicy and savory-sweet. The Mole Coloradito paste couldn’t be more different from the other two, with a garlicky, chili-forward flavor profile enhanced with tomatoes and spices. All three are rich and complex, with just enough sweetness to support the chilies, nuts and spices—not drown them out.
Milk Street is the only vendor in the U.S. that carries these Oaxacan moles, and even we haven’t been able to source them for a few years. But they’re finally back, along with El Sabor de Oaxaca’s horchata powder and achiote paste.
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Browse El Sabor de Oaxaca’s Moles and More: |
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Mole Negro
While many moles we sampled were too sugary, this mole negro is perfectly balanced. The flavor leads with aromatic chili notes from four different chili varietals, transitioning into layers of nutty richness from peanuts, walnuts and almonds. A touch of bitterness and a moderate hit of heat round out the complex range of flavors.
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Mole Rojo
Lusciously smooth, this mole is nutty and spicy-sweet. The dried chilies follow quickly after with a deep, dark fruity flavor. There’s a strong sweetness from plenty of fruits and nuts, but it’s also savory, so it’s not going to have a candy-like taste like other brands we’ve tried. It’s great as-is, but there’s still room for a bit of sugar or salt to taste.
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Mole Coloradito
This mole is thick, rich and bright with a prominent chili flavor. A pleasant hint of garlic lingers at the base, while the almond’s fruity nuttiness plays up the paste’s subtle sweet notes and emphasizes a pleasant heat. Use in Mexican dishes like pollo en mole and enmoladas (chicken mole enchiladas), or get creative and incorporate it into less traditional fare.
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Horchata Powder
Horchata is a creamy, refreshingly sweet Mexican beverage with hints of cinnamon and vanilla. This authentic horchata powder is made in Mexico from powdered rice and ground almonds. Serve it cold over ice as a refreshing beverage or warm as a latte, using hot milk in place of water and steaming to add foam.
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Achiote Paste
Achiote paste is an essential part of Mexican cuisine (especially in cochinita pibil and al pastor) and others throughout Latin America and the Caribbean. This version is filled with a deep savoriness, redolent of chili-like smokiness and savory spices. It has a noticeable pepperiness and a touch of acid, pureeing nicely into a sauce and dissolving easily into boiling water to make rice.
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DELICIOUSLY EASY
"If you’ve ever made mole sauce it’s labor intensive, time consuming and not easy to find the authentic ingredients. The mole gods have answered our prayers! This is the real deal! I understand why Milk Street can’t keep it in stock. Treat yourself! Delicious!"
—Claudia C.
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UM, I ATE DIRECTLY FROM THE JAR
"No lie. The Mole Coloradito never made it to a recipe. It is made with almonds and chili, garlic spices and a little sugar. I tended to eat it like peanut butter, by the spoonful. Pretty sure that’s not the intended method. It has a great smoky flavor and some spice. I will buy again. Delicious."
—Kim M.
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