Traditional Mexican Mole Poblano



A family recipe from Jalisco — made with Ibarra chocolate, peppers from Mexico, and a rich spice blend. What does it taste like? Smooth. Savory. Sweet. Smoky. Silky.

We can't tell you what makes this mole poblano so good.

So we figured we'd just tell you what's in it.

12 types of vegetables
10 types of peppers
4 types of spices
4 types of nuts

A Dozen Culinary Awards
Thirty Years of Artistry.

Heating Instructions (from frozen)

Defrost bag in refrigerator overnight. Once defrosted, pour contents into a saucepan over medium heat. Add desired proteins or vegetables to the heated sauce and enjoy.


Pasilla Pepper, Guajillo Pepper, Black Pepper, Chipotle Pepper, De Arbol Pepper, California Pepper, Mulato Pepper, Poblano Pepper, Chile Guero, Chile Serrano, Oil, Chicken Stock, Tomatoes, Garlic, White Onion, Green Onion, Cabbage, Oregano, Yellow Squash, Tomatillo, Cilantro, Red Bell Pepper, Green Bell Pepper, Carrots, Zucchini, Cumin, Black Pepper, Cloves, Chocolate Ibarra, Cinnamon, Peanuts, Pumpkin Seeds, Sesame Seeds, Pecans, Almonds.


The Award-winning Chef from Jalisco

Last month, Chef Lito Saldana was inducted into the Marquis Who's Who. The journey was not a straight line. Lito was born in Jalisco and was trained in cooking by his parents Pedro and Luisa. He immigrated to the US in 1989 to boldly open his own restaurant. In the 3 decades since, his restaurants have become a Bay Area mainstay — winning dozens of awards, including for "Best Mexican Restaurant."



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