Mole Mayordomo is a product from Oaxaca.
The term “mole” (MOE- lay) encompasses a wide variety of sauces used in Mexican cooking. Many have over 20 ingredients with flavors that range from bittersweet to spicy; and consistency that can be soupy or thick like BBQ sauce. Most mole sauces are brown and combine unique flavors such as hot peppers and chocolate.
One of the most representative dishes of Mexico is mole sauce, of which there are many varieties, although the best known are mole poblano (from Puebla) and mole oaxaqueño (from Oaxaca). A dish whose origin dates back to the pre-Hispanic era, and which over the centuries has been transformed, like the Mexican culture.
In the south central area of Mexico, it is common that mole is chosen as the main dish in celebrations like patron saint festivities, weddings, quinceañera parties, baptisms and even after funerals. There is no lack of it during the Day of the Dead, or for the meal of the day.
Experts estimate that there are 50 other types of mole in Mexico, including white mole, cheese mole, yellow mole, almond mole, green pipián, mole de olla, red pipián, mole prieto, mole rojo, and black mole.