Vegan Pipian Mole
A family recipe from Jalisco — Handmade traditional vegan pipián mole. Pumpkin seeds blended with nuts, chilis and fresh vegetables.
A Dozen Culinary Awards
Thirty Years of Artistry.
Heating Instructions (from frozen)
Defrost bag in refrigerator overnight. Once defrosted, pour contents into a saucepan over medium heat. Add desired proteins or vegetables to the heated sauce and enjoy.
The Award-winning Chef from Jalisco
Last month, Chef Lito Saldana was inducted into the Marquis Who's Who. The journey was not a straight line. Lito was born in Jalisco and was trained in cooking by his parents Pedro and Luisa. He immigrated to the US in 1989 to boldly open his own restaurant. In the 3 decades since, his restaurants have become a Bay Area mainstay — winning dozens of awards, including for "Best Mexican Restaurant."
|The Essential||Grub Hub|
|Price $14||Price $21|
|Same manufacturer yes||Same manufacturer yes|
|Same ingredients yes||Same ingredients yes|
|Serving size 4||Serving size 4|