Our story
Our mom went home to Oaxaca.She came back with this.
Our mom, Elisa Beristain, was born in Oaxaca City in 1956, in the part of Mexico known as the land of the seven moles. She came to the United States in the 1980s, in her twenties, for the chance at a better life.
On a trip back to visit her family she found mole that had been dried in the sun. A few spoonfuls in warm chicken broth and it was ready. She fell in love with the flavor, and with how easy it was to make.
In her words
“En uno de mis viajes a Oaxaca descubrí los moles deshidratados, asombrándome que el sabor es tan auténtico al mole tradicional y se prepara en tan solo unos minutos.”
“On one of my trips to Oaxaca I discovered dehydrated moles. I was amazed that the flavor is as authentic as traditional mole, and that it's ready in just a few minutes.”
Since 2021
She started Halietza to bring it here.
The name is a play on Jalieza, a town in the Central Valleys of Oaxaca, about 15 miles south of the city where our mom was born.
The first pouches were kraft bags with a window to show the mole inside. The size was written on each label by hand.
Our first order went out through Etsy in March 2021. Buyers have left 29 reviews there since, and every one is five stars.
The pouches look different now. The mole is made in Oaxaca by one of our mom's cousins, and our mom still runs the business.
En casa
How we cook with it at home
In Oaxaca, mole negro is the dish for weddings and Día de Muertos. At our house it also goes over chicken and rice, into taquitos, and into tamales wrapped in banana leaf.
We filmed our how-to videos at home, and these two come from those days. Those are our mom's hands, spooning Mole Negro onto the masa before the leaf is folded.
See how to make itWhy sun dried
Real mole takes all day
Made from scratch, mole takes 20 or more ingredients and six hours or more at the stove. Some of the chiles are hard to find at a U.S. grocery store. That's why most of the mole sold here comes in a jar, made a long way from Oaxaca.
Ours is family made in Oaxaca with 100% organic ingredients, then dried in the sun the old fashioned way. We don't add anything Abuela wouldn't recognize.
From scratch
From our pouch
What you need
From scratch: 20 or more ingredients
From our pouch: 3 to 4 tablespoons and warm chicken broth
Time at the stove
From scratch: Six hours or more
From our pouch: A few minutes
The chiles
From scratch: Hard to find in U.S. stores
From our pouch: Already in the mole
How long it keeps
From scratch: A few days in the fridge
From our pouch: Over a year in the pantry
From our Etsy shop
Buyers say it tastes like home
“This is the best thing ever! I left Mexico because of the virus and I've been missing the flavors of home. This is almost better than the moles at the plaza! Thank you so much! It's difficult to find all of the ingredients up here, this is the perfect solution. The hard part is not to cook up the entire batch at once!”
“Good quality and taste is just like home!”
“Delicious as always!! I always get extras for my suegra. She loves it too!!”
Verified Etsy purchases, copied word for word. Read all 29 reviews on Etsy
- 01100% organic, always
- 02Made in Oaxaca and imported direct
- 03No artificial flavors, colors, or preservatives
- 04Family made, family owned