Mexican mole, Moles paste, mole is the common name for a number of sauces that originally used in Mexican cuisine. In addition, the Mexican mole a basis for various types of sauces. Outside Mexico, it often refers specifically to Molé poblano. In modern-day Mexico, the term is used for a number of different sauces that can have all kinds of colors such as black, red, yellow, pink Colorado (another name for red), green, almendrado, Pipián, huaxmole and the olla. Every sauce has its own characteristic and taste. The often chocolate like pasta is unbelievably delicious. If you want to prepare something special for special guests then Mexican mole the Court. check out the various sauces that we offer with a heavenly taste. Molé, a brief history of this Mexican dish
La Costeña Mole is a chocolate sauce in which meat is prepared with a delicious strong taste.
mole pipian paste Rogelio Bueno
Mole verde Rogelio Bueno concentrate
Rogelio Bueno Excellent combination of spices and peppers to prepare appetizing dishes.
Mole negro Mayordomo prepaird according a traditionally recipe by using roasted mulato chiles, chocolate and other spices.
Mayordomo Mole Rojo. Oaxaca most famous authentic mole