Suggested uses

Basic prep

Storage & handling

Store in a dry, cool place.

Ingredients

Dried ancho chiles, Tomato powder, Starch, Almond meal, Coconut sap sugar, Salt, Dried guajillo chiles, Apple powder, Pineapple juice powder (Maltodextrin, pineapple, corn starch), Onion, Garlic, Apple cider vinegar powder (Maltodextrin, apple cider vinegar, modified food starch), Spices, Cellulose (anti-caking), Cinnamon. Contains: Almonds.

Manchamanteles literally translates to "tablecloth stainer", due to its deep red color. Manchamanteles is Pueblan specialty, made from a combination of piquant dried chiles, nuts, spices and sweet, tart fruits like pineapple. In Puebla, it is typically served with chicken, pork, or a combination of the two.

The word mole is thought to have come from the Nahuatl word “mulli” which roughly translates to “mix.” According to legend, mole was invented in the 16th century by a nun in the city of Puebla, to honor a visiting archbishop. Realizing that they had nothing to serve him, the nuns improvised by combining small quantities of whatever was in the convent kitchen: chocolate, chili peppers, spices, day-old bread, and nuts. The archbishop loved it, and the rest was history.

Today we know that pre-Hispanic peoples throughout Latin America prepared dishes which called for the same ingredients found in today’s moles. The use of cacao in drinks by the Aztecs and Mayans is well-documented, as is the use of corn dough, ground seeds, and chiles. Other elements, like the use of nuts or bread as a thickening agent, were common in medieval Spanish cuisine. Like many of Mexico’s most beloved dishes, mole is a symbol of Mexico’s mixed European and indigenous heritage.