Mole Negro — the most complex and revered of all Oaxacan moles. Enigmatic, ashy, and deeply layered. The "ashy" quality comes from charred chiles — a technique specific to Oaxacan tradition that gives this mole a minerally, almost sacred quality that no other sauce category approaches. Nacxi Gaxiola describes his version as "reinterpreted" — built on ancestral method but refined through nearly 20 years of research into authentic Mexican cuisine. The ingredient list runs through dried chiles, Oaxacan chocolate, tomato, tomatillo, plantains, nuts, seeds, tortillas, and spice blends sourced from the region. This is not a cooking shortcut. It is the result of a serious culinary practice made accessible. Recommended with duck. Also excellent with any poultry, eggs, or white rice. "A composition on its own. Pair it with love and respect to the limits of your own wonder." Vegan, gluten-free, no preservatives. The most complex of all Oaxacan moles Charred chile technique — distinctly Oaxacan Oaxacan chocolate, regional nuts, seeds, and spices Handmade small batch, Brooklyn NY Vegan · Gluten-free · No preservatives · All natural
