Mole - We love it and need better store sources

Hook us up with something different than what we find here on the Great Northwest Side in local markets, the stuff I just add chicken stock to.

kenji wrote:Hook us up with something different than what we find here on the Great Northwest Side in local markets, the stuff I just add chicken stock to.

Carniceria Jimenez (which has a lot of locations -- I like the Wheeling location) has a good range of moles and pipians. Or were you looking for something homemade?

http://www.carniceriasjimenez.com/

There's a store locator on the site.

Again, unless you're looking for something homemade.

Looking to buy FRESH mole from a Mexican Restaurant or Deli. Looking for something not very spicy & maybe a little sweet.
Put on pork.
Any suggestions.
THX
Wally Wade

walter wade wrote:Looking to buy FRESH mole from a Mexican Restaurant or Deli. Looking for something not very spicy & maybe a little sweet.
Put on pork.
Any suggestions.
THX
Wally Wade

Cremeria La Ordeña, north and south side locations.

BR wrote:

walter wade wrote:Looking to buy FRESH mole from a Mexican Restaurant or Deli. Looking for something not very spicy & maybe a little sweet.
Put on pork.
Any suggestions.
THX
Wally Wade

Cremeria La Ordeña, north and south side locations.

Seconding La Ordeña. They make the moles in house and sell them dry. Just need to hydrate with some stock and you've got a top notch mole.

We ordered the mole sampler from this online store: http://store.ilovemole.com/products/mole-negro

It's actually a restaurant and shop in Los Angeles, but they sell a limited number of products online. The sampler includes red, black, and coloradito. We've only tried the black mole so far, but we were not disappointed. I thought it was excellent.

Tying together a couple of the above posts, Carneceria Jiminez carries the Cremeria La Ordena (too lazy for the diacritics, sorry) moles, and I can attest to the quality of the Mole Negro, working wonderfully in combination with duck.

JoelF wrote:Tying together a couple of the above posts, Carneceria Jiminez carries the Cremeria La Ordena (too lazy for the diacritics, sorry) moles, and I can attest to the quality of the Mole Negro, working wonderfully in combination with duck.

good to know

The negro and poblano at La Ordeña are constants in my fridge. They pretty much keep forever in their paste form, are dirt cheap, and taste amazing.

Another hearty endorsement for Cremeria La Ordeña... they have something like 10-12 different mole pastes available, and the 4 or 5 we've tried have all been very good. Reminds me I need to get in there again soon...