Real mole is a paste of chiles, seeds, nuts, chocolate, and a dozen more things ground down over hours — Oaxaca's great sauce. Almost nobody in the US makes it from scratch; the honest field is one storied LA family plus small importers bringing genuine Oaxaca-made paste over. Here's what's real, and where it comes from.
Published July 2026 · Updated 7 Jul 2026
The Lopez family's Koreatown restaurant has made Oaxacan mole from Maria Monterrubio's recipes since 1994 — Negro, Rojo, and Coloradito pastes you thin with broth at home. A James Beard 'America's Classic.'
Why it isn't on AmazonThis is a real maker's mole, from the family that grinds it — a world away from a jar of dyed bouillon paste labeled 'mole.'
See it at Guelaguetza →A woman-owned importer bringing handmade Oaxacan mole paste — negro, rojo, coloradito — to US kitchens direct. Made in Oaxaca, shipped from San Jose.
Why it isn't on AmazonA small importer who names Oaxaca as the source gets you the real regional paste no grocery brand carries.
See it at Oaxaca 2 Go →A small California family import business bringing Oaxaca-made mole paste over in big 17 oz bags at the lowest price of the three. Straightforward, imported, and generous.
Why it isn't on AmazonBuying imported Oaxacan paste direct is the affordable way to cook the real sauce without a from-scratch afternoon of toasting chiles.
See it at Directo de Oaxaca →This seat's open on purpose — we won't pad the list to hit a number. If you ship real mole paste direct, it's earned, not sold.
Add your brand →Mole is a family of complex Mexican sauces built from chiles, spices, nuts or seeds, and often a little chocolate, traditionally ground into a thick paste. Oaxaca is famous for its 'seven moles' — negro, rojo, coloradito, and more. It's a savory sauce, and chocolate is one supporting note, not the point.
Thin the paste with warm chicken or vegetable broth in a pan until it's pourable, simmer a few minutes to meld, then spoon it over chicken, turkey, or enchiladas. Start with a couple tablespoons of paste per cup of broth and adjust — a little goes a long way.
Negro is the darkest and most complex, with charred chiles and chocolate; rojo (red) is a touch brighter and often nuttier; coloradito is lighter and slightly sweeter with a reddish color. Negro is the showpiece; the others are more everyday.
Some moles include a small amount of Mexican chocolate for depth and richness, but mole is savory and spicy, not a dessert. The chocolate rounds out and darkens the chiles rather than sweetening the sauce.
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© 2026 5best2buy · Worth The Hunt · No.386