Vegan Habanero Mole



A family recipe from Jalisco — Spicy vegan habanero mole. A fragrant sauce of habanero chilis, fresh vegetables, pumpkin seeds and 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.


Chile Guero, Red Bell Pepper, Habanero Pepper, Corn Oil, Vegetable Stock, Tomatoes, Garlic, White Onion, Green Onion, Cabbage, Oregano, Yellow Squash, Tomatillo, Cilantro, Carrots, Zucchini, Cumin, Black Pepper, Cloves, Peanuts, Pumpkin Seeds, Sesame Seeds, Pecans, Almonds, Salt.


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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