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Xilli Mole Poblano $22.95

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

It’s a simmered sauce of a whole host of ingredients—dried chiles, nuts, fruit, cacao, etc. Most people mistake it for being a savory chocolate sauce, but that’s not a fair representation of the depth and nuance possible. 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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HOW TO USE

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 sauteed 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 or finish stews with a few spoonfuls. Perhaps controversial, but we would even thin with nut milk and drink it like a latte—it’s that good.

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