Mole sauce is considered to be the national dish of Mexico. Mole is a Mexican-Spanish word that means sauce or concoction, that refers to several Mexican food sauces and dishes based on these sauces. Mole is a Mexican gravy made with chiles, nuts, spices, chocolate and seasonings. Mole is traditionally used to flavor a wide variety of dishes: chicken, turkey, rice, beef, pork, enchiladas (often called enmoladas), tamales, beans, eggs and all kinds of antojitos (snacks).
Mole Doña Maria brings the delicious taste of mole, without the hassle of having to prepare the mole from scratch but delivers the same flavor. Just add chicken broth or water to dissolve the paste and pour over chicken or other food.
Mole is the common name for a group of Mexican sauces based mostly on a variety of peppers. It comes in many different variations, each a specialty of a different region of Mexico. Americans are probably most familiar with the dark brown ‘chocolate’ version served over rice and chicken, which is considerably sweeter than the green one.
The Doña Maria moles are imo quite acceptable, and a practical alternative to making mole sauces from scratch, because the long list of ingredients often is not available in the US of A. .
A. mole poblano
Apparently, traditional mole poblano has an ingredient list like a small telephone book—many things I can't even get here—and it can take several days to make properly. That is just not convenient for the average home kitchen. Mole de Rancho is a simplified version that can be prepared a lot quicker.
I buy mole in a jar.
Commercialized mole is available in liquid form or as a concentrated paste. Like several other Mexican flavors, it may be a bit of an acquired taste. The dark mole has a heavy flavor hinting of chocolate and roasted nuts; the light mole tastes a bit like a light curry.
Since I've never had the opportunity to taste the real thing, I can't compare them. I like the jar well enough, but still hope to have the opportunity to try the real thing one day.