About Mole Poblano Asuncion
A taste of Puebla’s culinary heritage in every spoonful.
Honoring the traditions that bring our family together.
Making mole together is a ritual that keeps our family connected to our Mexican roots and to each other. Every batch we make relies on time-honored techniques passed down for generations.
We toast and grind nuts, seeds and spices. We slow-cook chiles until they’re rich and aromatic. And we blend everything together until it becomes a smooth, deeply flavorful paste worthy of any family dinner.
The Story Behind Mole Poblano
The story of Mole Poblano Asunción begins in Piaxtla, Puebla, México, where our family learned to make mole the traditional way. It’s a recipe passed down from generation to generation - a thread of tradition that keeps our families connected across time and borders.
This story of mole has shaped everything we do. Today, Mole Poblano Asuncion makes over 2000 pounds of mole each day, bringing a true taste of Puebla to your dinner table.
Where it All Began
In a Pueblan kitchen, Damiana learns the traditional family recipe - grinding chiles, toasting spices, and cooking with patience and love.
A New Life in New York
Seeking opportunity for her family, Damiana starts over in Brooklyn. She sells mole on the side of her factory job so she can make ends meet.
Mole Spread by Word of Mouth
Soon people yearned for the unmistakable aroma of real mole poblano - smoky, sweet, spicy, and comforting - and began asking for more.
A Family Business takes Root
Her children and grandchildren join her, learning the craft, expanding production, and preserving the family recipe with each batch.
A Legacy Preserved
With every batch, Damiana still tastes and approves the mole, ensuring the tradition she carried from Puebla lives on in every batch.
Bring our family's flavors to
your kitchen table.
