Oaxaca has been on the PTG bucketlist for a couple years now. We are excited to dive deep into the food offerings and cultural experiences it has to offer. With home experimentation of the world’s diverse culinary delights, my recent encounter with Ya Oaxaca’s mole sauces was nothing short of a revelation. Nestled deep within the heart of Oaxaca, Chef Susana Trilling, created these three exceptional mole sauces that epitomize the depth and complexity of rich Mexican cuisine. Each sauce, from the velvety mole negro to the fiery mole coloradito and the elegant mole rojo, offered a distinctive gastronomic experience that left an indelible mark on my taste buds.

Mole Negro: The Dark Elegance Mole negro, the darkest of the trio, exudes a sense of mystique and sophistication. Its depth of flavor and complexity are a testament to the time-honored traditions of Oaxacan family honored traditional cooking. The base of this mole is a harmonious blend of dark chocolate, smoky chilies, and a symphony of spices. The sauce is opulent, with a profound earthiness that’s balanced by the subtle bitterness of the chocolate. The layers of flavor are staggering, and you can detect hints of cloves, cinnamon, and toasted sesame seeds. It’s a sauce that lingers on the palate, revealing new nuances with each bite. Mole negro, when served over poultry or shrimp makes for meal you won’t forget.

Mole Coloradito: The Fiery Heart Mole coloradito, with its fiery personality, stands as a testament to Oaxacan cuisine’s passion and zest. The vivid reddish hue of the sauce hints at the vibrant flavors that await. The base is crafted from roasted chilies, tomatoes, and ancho chilies, lending the sauce its smoky and slightly sweet character. While it carries a hint of heat, it is tempered by the addition of spices like cumin and oregano, providing a rounded, savory quality. The rich, almost rustic texture of mole coloradito pairs wonderfully with grilled meats, such as pork or beef. We smothered bison with this red delicious sauce and while dinner was delicious, the next day’s left overs were out of this world.

Mole Rojo: The Elegance of Simplicity Mole rojo, in its simplicity, is an ode to the beauty of balance. This sauce, with its warm, reddish hue, is a celebration of ripe tomatoes and the earthy flavor of dried chilies. Chile ancho rojo brings the flavor profile to this delectable sauce.  It’s a versatile mole that beautifully complements a wide range of dishes, from chicken to enchiladas. We chose to make cheese enchiladas with the Mole Rojo so the flavors of the chilis could shine against the sweet cream of the cheese.

This season, while the winds are whistling and the sun sets at (what feels like) 3pm, cozy up to the gastronomic treasure trove that transports your palate to the heart of Oaxaca’s rich culinary traditions. Whether you crave the dark, enigmatic allure of mole negro, the fiery passion of mole coloradito, or the simple elegance of mole rojo, each sauce tells a unique story of Oaxacan culture and craftsmanship.

To ensure you are drooling by the end of this article, please take a look at the following recipe using the Mole Coloradito sauce. I might have to make this with Thanksgiving leftovers this year. The three pack or individual bottles are available on the Ya Oaxaca website. These make great stocking stuffers or hostess gifts for the holiday season. Spice up your work life with the trio and gift them to your boss this season. The trio retails for under $20 and individual bottles are really affordable at under $7.00.


Safe Travels!



Serves 6


For the sweet potato fritters:

½ pound sweet potatoes, peeled and grated

1 apple, Rome, Fuji or Gala, grated

¼ cup white onion, finely chopped

1 tablespoon garlic, finely chopped

2 tablespoons parsley leaves, finely chopped

½  cup all-purpose flour

1 large egg

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

¼ teaspoon freshly ground nutmeg

Sunflower oil, for frying the fritters

For the meat:

2 pounds New York Pork Chop, cut into 6 steaks 3/4 inch thick, about 5 ounces each

Sea salt, to taste

Freshly ground black pepper, to taste

For the garnish:

Sunflower oil, for frying

½ pound sweet potato, cut in thin julienne to fry

Sea salt, optional

For the ¡Ya Oaxaca! Mole Coloradito sauce:

1 jar ¡Ya Oaxaca! Mole Coloradito Sauce



For the sweet potato fritters:

Place the sweet potatoes, apple, onion, garlic and parsley leaves in a bowl and mix well.

In a separate bowl, beat the egg and add the flour all at once. Mixing with your fingers is the best way.  It will be pasty.

Mix this into the sweet potato mixture. Season with sea salt, black pepper and nutmeg.

Fry one of the fritters to taste and adjust the seasonings before you make all the fritters. Continue to fry all the fritters 18 in total. Drain and set aside. You can warm these before serving.

For the meat:

Place the pork chops on a cutting board and season with sea salt and black pepper on both sides. Grill the pork loin for 12 -14 minutes, turning once. It should reach 145 -160° F. Let the chops rest about 3 minutes before serving.

For the garnish:

Heat the sunflower oil in a frying pan. Add the julienned sweet potato, and fry in batches. Drain on paper towels. Lightly salt, if desired Keep warm.

For the ¡Ya Oaxaca! Mole Coloradito sauce and to serve:

Shake the bottle well. Heat in a saucepan stirring. Add a bit of pork, chicken broth or water if necessary. Pour on the plate and cover with the cooked tenderloin. Add the sweet potato fritters on the side and the fried thin sweet potato fries on top of the meat to garnish. Garnish with parsley

Buen Provecho!  

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