About Us
Our Vision
Holy Molē is a celebration of connection and mixed cultures. A versatile Mexican sauce, honouring and remembering ancient traditions.
Molē sauce had its origins in pre-hispanic Mexico, served in festive occasions as a way of celebration.
Now, It is a blend of two cultures, mixing indigenous ingredients (chili & cacao) with the spices introduced by the conquistadors (aniseed, cloves & cinnamon), bringing together an ancestral lineage which honours ancient traditions.
Our vision is to connect cultures around the world through food. The intention is to create awareness and connection around the world about what we believe is healthy eating. Our sauce is a celebration for any special occasion bringing versatility into the kitchen with many ways to prepare or eat.
Holy Molē was formulated with the intention of re-inventing an ancestral sauce using high quality organic ingredients. Molē is a delicacy from Mexico, and our sauce can be used in both savoury or sweet dishes.
The most traditional way to use mole is as a dressing for meats, rice and tacos. Our sauce is ready to use straight from the jar, or can be warmed up by adding stock or hot water.
The trick is to stop when the sauce reaches the consistency of heavy cream. Mole can be poured over meats, vegetables, tacos or any favourite dish.
Yes, chili and cacao as a sauce is mind blowing!
Ingredients & origins
Holy Molē manufactures Mexican sauces, using high quality and organic ingredients, blended with hand grown chilis, spices and roses, made with intention.
Legend has it that nuns of the convent of Santa Clara in Puebla, were called upon to feed a visiting archbishop from Spain. Finding their larder bare, they put together a sauce made of everything they had, cooked it for hours, and threw it over an old turkey, the only creature available. One version even has them praying for a recipe – an angel swoops down and provides. These stories are certainly mythical, as similar sauces existed since pre-Hispanic times. In the 16th century, Franciscan monk Bernardo de Sahagún describes an Aztec wedding at which a dish he calls “molli” is served to the bride by her mother-in-law.
