Any Mexican abuela will surely warn you that a “proper” mole requires hours upon hours of preparation, making it entirely impractical for many foodservice operations to feature as part of a standing menu item. It’s a downright shame, given the power of mole to elevate dishes, whether traditional Mexican, modern Mexican, fusion or entirely different cuisines. Moles make magic.

In the Mexican native language Nahuatl, mole means sauce, and the term is used to describe a variety of complex sauces that collectively have come to represent the country’s national dish. A traditional mole is built from 25-30 ingredients that require multiple prep steps: soaking, roasting, toasting, puréeing, caramelizing and so on. The result is a harmonious balance of sweetness, spice, heat and umami—when done right.

“From procuring the ingredients to prepping them, building a mole is extremely time-consuming and leaves a wide margin for error and inconsistency,” says Dan Burrows, consulting chef for MegaMex Foods. “If just one ingredient is overcooked, it can completely alter the flavor profile and impact whether a guest ever orders mole again.”

Nonetheless, rising consumer interest in authentic Mexican flavors is a powerful driver propelling today’s chefs to explore opportunities to add mole to their menus. Research from Technomic and Datassential reveals that 65 percent of consumers are aware of mole as a Mexican sauce/marinade, and nearly half of those who choose dishes with different Mexican sauces do so at least once a month. Looking more generally at unique flavor experiences, 44 percent of consumers are more likely to buy sauces with an innovative flavor profile and 19 percent are even willing to pay more for it. In fact, 2023 findings from Technomic show the median spend of an entrée with mole has increased by 52 percent.

A shareable starter like these Mole Chicken Wings is an easy way to build mole acceptance among the uninitiated. Simply adapt your current wings recipe by tossing the chicken in mole sauce. Garnish with cilantro and sesame seeds.

Premade moles have long been available to foodservice chefs and home cooks, but many of these fall short in delivering the flavor complexity that makes a from-scratch mole something truly extraordinary. The DOÑA MARIA^® mole, however, is considered the gold standard, found on grocery shelves all across Mexico, as well as the U.S. MegaMex Foods has now introduced a brand-new artisan mole paste developed especially for foodservice under the DOÑA MARIA^® brand.

MADE WITH CHEFS IN MIND

DOÑA MARIA^® Mole Rojo is a meticulously crafted paste that captures the rich, bold, authentic flavors of classic mole recipes. It features a rich blend of premium ingredients: mild ancho and pasilla peppers, peanuts, sesame seeds and a touch of chocolate.

Most important, it was developed with feedback from chefs and foodservice operators representing different segments, sizes and cuisine concepts across the U.S. Their input informed every aspect of the product, from minor adaptations to the original recipe and the consistency of the paste to ensuring its ease of use by updating the packaging from a small glass container to a kitchen-friendly, resealable, wide-mouthed plastic jar. “We listened,” says Burrows. “We asked, ‘What are your customers looking for? What do you need to make it work in your kitchens?’ Bringing the original product to U.S operators made all the difference.”

The MegaMex R&D team addressed various pain points identified by operators. But the flavor profile of the original, generations-old family recipe largely sold itself. Just a few tweaks were made to facilitate ease of preparation. The 4:1 ratio of water/chicken stock to mole paste transforms the process. “Use a whole jar (1 pound) of paste and you’ll get a half-gallon (80 ounces) of mole sauce—and it holds well,” says Burrows. “It’s not like instant gravy. You do need to pay attention, stirring until the paste is fully incorporated, but it only takes a few minutes.” That’s a far cry from the day-long process required to produce a high-quality mole from-scratch.

DOÑA MARIA^® Mole Rojo is manufactured at MegaMex plants in Mexico, making procurement of proper premium ingredients more reliable, which helps to ensure flavor authenticity.

Mole Chilaquiles, the traditional Mexican breakfast, offers a bold boost to the morning menu. Start with repurposed leftover tortilla chips covered with mole. Layer diced avocado, queso fresco and jalapeños and finish with a fried egg.

DEPTH, DIMENSION, DISTINCTION

For operators of Mexican and Southwest cuisine concepts, DOÑA MARIA^® Mole Rojo is a must-try to allow the distinctive mole flavor to elevate traditional dishes, from chicken enchiladas to chilaquiles to churros. But the versatility of mole can add depth and complexity across the menus of a broad spectrum of foodservice operations featuring different cuisines.

Try a mole vinaigrette on a Southwestern salad. Or step up a fried chicken sandwich by coating the meat in ground tortilla chips and then tossing it in mole after frying. “Now, you have a spicy chicken sandwich—not super-spicy, but with a little bit of heat,” says Burrows. “It could be an easy entry for a fast-casual seeking to introduce a Mexican-inspired dish to the menu.” And the potential impact of mole knows no borders! “You could make a mole banh mi. Or use mole as the base sauce on a pizza,” he adds. “It’s also delicious on roast beef.”

While mole awareness is undeniably growing, it’s still unfamiliar to many American diners who might be reluctant to spend precious dollars on something they don’t know and trust. Burrows suggests operators might lean into appetizer trials as a way to introduce regular guests to the magic of mole. “Take chicken wings, toss them in mole, sprinkle them with Cotija and sesame seeds, and you have a dish that looks and tastes beautiful—and will help build that familiarity.”

Mole offers opportunities for inventive riffs on popular dishes primed for a new twist. Take loaded fries, for example. Here tots stand in for conventional fry cuts and are topped with a melting cheese and mole sauce and then garnished with shallots and pickled red onion for a Mole Cheesy Tots sure to wow the Happy Hour crowd.

There are numerous opportunities—and only a few limits—when it comes to the versatility of mole. “It’s a forward sauce. You wouldn’t pair it with scallops, where it would overpower the seafood,” advises Burrow. “Instead, look at hero ingredients with big flavor, as well as those that will carry mole’s distinctive notes effectively: braised meats, tofu, portobello. Use mole to really enhance your protein. Add it to pulled chicken from a rotisserie and then use it in a wrap, on a pizza or tucked into a sandwich. Mole is very adaptable—and it’s transformative.” More details on the menu inspirations featured throughout this article—and many others—can be found here.

DOÑA MARÍA^® mole pastes have delivered smooth, slow-cooked flavor for more than 80 years. The brand brings unmatched authenticity and an enviable legacy of success to its new easy-to-use foodservice product, offering chefs and operators an exciting opportunity to elevate and expand their menus.

Click here to learn more about how to become a mole master with ready-to-use authentic DOÑA MARIA^® Mole Rojo paste. Order a sample to try!