Amy Valdéz Schwemm, owner of Mano y Metate, grinds fresh, whole spices, nuts, seeds, and chiles in small batches, so making moles [MÓ-less], the celebrated Mexican sauces, in your kitchen is as easy as sauté, simmer, and serve. 

Mole Dulce is classic, smooth, and mildly spicy with four kinds of dark chiles and handmade Oaxacan chocolate. Mole Verde is medium spicy with fire-roasted green chiles, cilantro, parsley, and epazote. Pipián Rojo has vibrant, mild red chile enriched with pumpkin seeds and almonds. Adobo is spicy and bold with sesame seeds, cumin, and Mexican orégano. Mole Negro, with dark, hot, smoky chiles with a hint of cacao nibs. Pipián Picante has vibrant, hot red chile enriched with pumpkin seeds and almonds.

The mano and metate is a stone grinding-tool traditionally used to prepare moles. Amy's great grandmother’s metate inspires her in her kitchen. ¡Buen Provecho!