DOÑA MARÍA® Mole
The story of DOÑA MARÍA® mole.
North of the border, mention of the word mole conjures the complex sweet and spicy cocoa and chile flavor of mole poblano. But in truth, mole means much more. Mole is the Aztec word for "mixture," and in Mexico there are a great variety of Moles to choose from.
In 1945, Doña María began selling her own special mole recipe to restaurants in her hometown of San Luis Potosí. As the word spread, her business expanded to other Mexican cities and eventually the Pipian, Adobo and Mole Verde recipes were added in 1952. When Grupo Herdez aquired the brand in 1968, DOÑA MARÍA® mole became an international sensation.
DOÑA MARÍA® Mole Original
This rich mole sauce is the signature red mole sauce. It’s rich, spicy flavor has a complexity that just may be unlike anything you’ve ever tasted.
DOÑA MARÍA® Mole Pipian
Smoldering yet smooth, this sauce will surprise even seasoned mole fans. A different mix of ground seeds, peppers and spices make it an dish and adventure.
DOÑA MARÍA® Mole Verde
Complex in flavor and green in color, you’ll spot Mole Verde in a variety of traditional Mexican dishes. A favorite in many regions; and it’s easy to see why.
DOÑA MARÍA® Adobo
Combining the spicy and the sweet, Mole Adobo is a great example of the complex and intricate flavor that mole is so famous for. Doña María herself would be proud.
DOÑA MARÍA® Nopalitos
Nopalitos means ‘tender cactus,’ but don’t let the plant’s prickly demeanor fool you. These prized cacti, are even used in place of meats during the Lenten season.