Our cooking sauces and marinades capture the authentic and distinct flavors of the different regions of Mexico.
“Real” or “authentic” Mexican cuisine might not be what you thought it is. Chances are, you think that Tex-Mex food is “authentic” Mexican. Most “Mexican” food you find in the U.S. is actually Tex-Mex. Moreover, if you visit a grocery store, you will most likely find products that are either Tex-Mex or “americanized” versions of Mexican recipes.
Mexican food varies according to regions in Mexico, just like other cuisines such as Italian, Chinese or French. Each region of the country has created a unique cuisine that reflects local lifestyles, ingredients, traditions and influences from other cultures. The regional distinctiveness of Mexican cooking can be astonishing; for example, the food in Sinaloa is worlds apart the food in Yucatan or in Oaxaca.
We, at Molli, we honor the recipes that have been passed down by generations with each of our cooking sauces and marinades so people can enjoy the incredible flavors of the different regions of Mexico in their own kitchens.

Yucatán is located at the end of Mexico’s curling peninsula and it is home of one of the most distinctive regional cuisines in the country. Although Yucatan has preserved their culture, there has been influence from the Caribbean, the Dutch, the Lebanese, and the Spanish. Yucatán cuisine is distinctive partly because the region was geographically isolated from the rest of the country for centuries.
Spices are used to prepare what are called recados or marinades: squash seed recado, red or achiote recado, black recado, white recado, recado for steak, pumpkin seed recado (pipián) and recado for tamales. The most common kind is red recado made with the red annatto seed paste, used in all the pibil dishes, like “cocinita pibil” and Tikin-xic fish.
I have been visiting the Yucatan peninsula for 30 years and one of my favorite dishes is Poc-Chuc, slices of pork that have been marinated in a tangy sauce. We chose this dish to create our Yucatan marinade.

Culiacán is a city in northwestern Mexico, the largest city in the state of Sinaloa. The state of Sinaloa is famous throughout Mexico for its delicious cuisine and fresh flavorsome ingredients, thanks to the beautiful vegetables grown there. Because of the abundant flora and fauna of the region it is easy to find dishes made from exotic plants, poultry, fish and seafood.
Because of the city’s large expatriate population, it is possible to find international restaurants offering delicious cuisine from around the world. Particularly, you can see the influence of Japanese cuisine in many dishes.
Waves of Japanese immigrants have long influenced the cuisine of the coastal city of Culiacan. Our Culiacan marinade is a Mexican adaptation of the Japanese umeboshi, known as Chamoy. It is a sweet, spicy and tangy sauce that brings together the flavors of dry pricots, piquin and guajillo peppers, and citrus.

Oaxaca is one of Mexico’s major gastronomic centers in Mexico. Because of its mountain ranges, the state has a multitude climates and cultures. The state has coastal areas with seafood, the Central Valley region grows a wide variety of vegetables, and the area near Veracruz provides a year round supply of tropical fruits.
Like the rest of Mexican cuisine, Oaxacan food is based on staples such as corn, beans and chile peppers, but there is a great variety of other ingredients and dishes due to the influence of the state’s varied geography and indigenous cultures.
We have visited Oaxaca many times and have enjoyed Oaxaca cheese, mezcal and grasshoppers (chapulines). We love dishes such as tlayudas, Oaxacan style tamales and the many varieties of mole sauce, a complicated sauce based on one or more chili peppers. Oaxaca has over 200 known preparations for mole, and only just a few use chocolate in the recipe.
We wanted to create a marinade that would bring some of the flavors from Oaxaca and we chose one of those delicious 200 moles.

Guerrero is the Mexican state whose coastline is home to some of the country’s most popular winter resorts, including Acapulco and Zihuatenejo.
In addition to beaches, Guerrero also has mountains and plains, where the food is quite distinct from that of the coast. Guerrero has seven different regions where the mountains create boundaries between the various microclimates. Guerrero’s gastronomy is varied and rich in culinary resources, including fish and shellfish from the Pacific coast and rivers, wild game of the mountains, and tropical fruits found throughout the state.
When we grew up, we use to spend our vacations in Acapulco and we still remember the delicious food we would enjoy at restaurants by the beach. Acapulco is famous for ceviche, river shrimp with garlic and chile sauce, and pescado a la talla, grilled fish that has been bathed in a chile-based sauce before being put on the coals. We were inspired by this dish, pescado a la talla, when we created our Acapulco sauce.

In Mexico City, the Distrito Federal (or simply “DF”) of Mexico, food thrives everywhere. You can’t walk down the street without inhaling the smell of hand-patted tortillas toasting over wood fires or tortas around the corner. Mexico City cooking is characterized by influences from other regions of Mexico as well as a number of foreign countries.
Street cuisine is very popular, with taco stands, torta (sandwich) shops, and luncherias serving guisados on every street. The word guisado is an umbrella term for a stewed mixture, usually meat or vegetables simmered in a sauce made with chillies, tomatoes or tomatillos. Most guisados contain a short list of ingredients (they’re not like moles), however the sauces coax out the flavors of the meat.
Like a Chinese stir-fry or an American casserole, a guisado can really be anything, as long as the sauce is good. Our Mexico City sauce is inspired by the guisados we grew up eating: Pork with purslane or Pork rinds in green sauce.
Mexico city’s neighbor, the state of Morelos, although diminutive in size, boasts an impressively large cultural amalgam. Long before Europeans arrived and settled in Cuernavaca and Tepoztlan, now upscale resort areas, groups from many parts of Mexico found their way to this area of natural springs and a nearly perfect climate.
We chose one of many dishes that are famous from this region, our Morelos sauces was inspired in pork rind meatballs in chipotle sauces.

Molli may be hard to pronounce but very easy to use. With Molli you can prepare an amazing Mexican dish in less than 30 minutes.

For our cooking sauces, just follow three steps:

1. Brown
2. Pour
3. Simmer

Cut beef, chicken, pork or vegetables into 1inch strips and season with salt and pepper. Heat 2 tablespoons of oil in a skillet. Brown on all sides, about 3 minutes. Pour Molli cooking sauce into skillet, cover and simmer over medium heat for 10-15 minutes.
For our marinades, it is even easier:

1. Pour
2. Marinate
3. Grill, roast or bake

Pour Molli marinade over fish,beef, pork, chicken or vegetables. Marinate in the fridge for 30 minutes. Preheat grill, skillet or oven and cook until done.
Visit our Recipes and Videos sections for more ideas on how to cook with Molli.

We follow the traditional cooking methods that have been around for generations.
Cooking techniques are a set of methods and procedures for preparing, cooking and presenting food. The techniques used in preparing a sauce can affect what the sauce is like as much, if not more, than the ingredients themselves.
For this reason, we believe it is of upmost importance to apply the traditional cooking method in order get to the true Mexican flavors in our authentic Mexican cooking sacues and marinades.

We take care to use only real, wholesome ingredients. No fillers, no preservatives, no artificial flavors.
Every ingredient we’ve used to make our cooking sauces, marinades and condiments has been chosen with care. We spend the time sourcing the best we can find, whether it’s tomatoes, tomatillos, dried chillies – right down to the last ingredient on the label.

Mexican food is very earthy, humble, and rich in flavors because we use a wide range of ingredients from all over the country. The ingredients we use in our authentic Mexican cooking sauces and marinades are just a few that give Mexican cooking its singular intensity and depth of flavor. A few worth mentioning are:

Tomatillos (Physalis ixocarpa) have sticky, walnut-sized, pale green fruits that turn yellow just as their husks become dry and attractively lacy. Their sweet-acid flavor is indispensable for many Mexican sauces.

Ancho is the most commonly used dried chile throughout Mexico. It is the poblano ripened to a deep red and then dried. Ancho chillies are most commonly used lightly toasted and soaked, or just soaked, and then ground smooth with other ingredients for sauces. Ancho is fruity and sharp.

Chipotle is the jalapeño ripened and smoke-dried. Its name is derived from the Nàhuatl Indian words chil (chile) and poctli (smoke). Relatively small, it has tough, leathery, wrinkled, light-brown skin whose surface appears to be covered with a golden webbing. It’s hot and has a fruity-smoky flavor.

Morita is the smallest smoked chile which is triangular, smooth, mulberry-colored. It is a late-harvested ripe jalapeño and therefore considered a chilpotle.

De Arbol is not from a tree as the word árbol suggests but from a tall, rangy plant. The fresh chile is a bright green that ripens to bright red, a color that it retains when it is dried with care. It is long and skinny and it is very hot.

Guajillo, along with the ancho, is one of the most frequently used dried chiles in Mexico. It has a smooth, tough, dark-red skin with purplish tones. It can range from fairly hot to hot with a pleasant, sharp flavor.

Guajillos are occasionally used toasted and ground for a table sauce, but more often they are ground with other ingredients to make a seasoning paste or cooked sauce for meats. Strain the sauce through a fine strainer to remove any tough bits of skin.

Pasilla is the chilaca ripened and dried. It has a shiny, black, wrinkled surface with vertical ridges. Its flavor is rich but sharp. This chile is used toasted or soaked and then blended smooth with other ingredients in sauces.

Piquíns are too small to seed—the name means “small chile,” but din’t let their size fool you. These chiles have a deep flavor with hints of citrus and smoke. They are a bit spicy but incredibly pleasant.

Separated from inland Mexico by the Sierra Madre mountains, Veracruz is a place of contrasts, where 500 miles of wet, tropical coastline bleed into snow-capped mountains.The state of Veracruz was also where Hernán Cortés arrived on the mainland, establishing the eponymous city as the land’s main port of entry. During the colonial era, many goods going in or out of Mexico passed through it, and nowhere else did the Spanish have such a strong impact on the local cuisine.
Food in Veracruz is Spanish cooking re-imagined and seasoned with the ingredients and techniques of native Mexicans. Fish and seafood of all kinds stewed in chili sauces, grilled and served with snappy citrus and tomato sauces. The most famous sauces is Veracruzana and it is our inspiration for our Molli Veracruz sauce.