Xilli Mole Negro $22.95

With a name meaning “sauce“ in indigenous Nahuatl, mole is notoriously complex.

It’s a simmered sauce of a host of ingredients—dried chiles, nuts, fruit, cacao, etc. Most people mistake mole negro for being a savory chocolate sauce, but that’s not a fair representation of the depth and nuance. Cacao adds bitterness and fruitiness, much like the various dried chiles used. It’s normally served as a finishing sauce, spooned over a dish. Due to its complexity, it’s not uncommon to see pastes or powders for sale in markets.

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Whisk into water or broth over low heat to make into desired sauce consistency. Thin it a little more and you have a soup—try mixing in sautéed chicken, summer squash and onion, then garnishing with whatever your heart desires—radish, pepitas and maybe a sprinkle of queso Oaxaca are all excellent options. Serve over roast turkey or chicken, spoon over enchiladas or finish stews with a few scoops.

Kitchen Notes

Shelf-stable, but best used within a year. Refrigerate after opening.

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