Introducing…

our new range of mole sauces

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the national dish of mexico

Mole (pronounced mole-ay) comes from the Aztec word mōlli, meaning ‘sauce’. It is traditionally enjoyed at festivals and celebrations. The base is made from a blend of dried chillies, spices, peanuts & sesame seeds, and the addition of additional ingredients make for different varieties.

For example, we add toasted cacao and almonds to make our Almond mole, and dates to our Adobo mole to sweeten it. What stands true to all variations is that mole is a complex layering of flavours that creates a depth of flavour and we consider it to be Mexico’s national dish.

Meet linda…

A great mole recipe is passed down from one generation to the next like a treasured heirloom. No more so than the mole we use at Chili Maven.

The story of our mole begins with Linda in Milpa Alta, a small town in the hills of Mexico City. Linda learned to make mole by helping her grandmother prepare it for the town’s celebrations. It’s an intricate art, that takes hours, and which can involve over 30 ingredients. Making mole that’s rich in flavour and depth is a complex labour of love.

When Linda got married, she started her own business, selling her renowned mole. As her reputation spread further afield, the business grew and grew. Now in her 80s, Linda has retired, and her sons have now taken the mantle. But it’s still the same traditional recipe, and everyone in the know goes to Linda’s mole for the original and best (including us!)

our mole comes in powder form, which you mix with water or broth to create a sauce. The powder is a rich blend of between 10 and 30 ingredients which can be warm, chocolatey, sweet, savoury, tangy. The complexity of the ingredients provides its moreish flavours, which linger and evolve as you eat.

To make mole, mix with water or broth for about 10 minutes until you get a nice thick consistency.

Pour over cooked protein and serve with rice.