What does it mean for operators when an ingredient, dish, or format begins trending? Foremost, it signals an opportunity. But the minutiae of menuing a trending item is far more complex than a simple yes or no. Mole is one such trending sauce. Recently dubbed “blazing” on Technomic’s Q1 2026 Buzz Barometer—a marker Technomic states is a trend operators should jump on immediately—the complex, traditional Mexican sauce is known for its notes of chocolate, chiles, and mild nuttiness, presenting an enticing opportunity for operators.
Mole is a popular Mexican sauce, historically appearing during celebrations. This is largely attributed to the complexity of its preparation. With traditional moles calling for around 20 ingredients—and in some cases up to 100—the sauce is a labor of love.
For curious minds, preparing mole can take up to a day, but it requires, at a minimum, several hours. This is due to the various techniques involved, from toasting chiles and nuts to grinding ingredients into a paste, followed by a simmering process to complete the sauce. Â
The number one dish paired with mole is enchiladas, which are up three percent over the past year, according to 2026 Technomic data. While enchiladas are the most common dish for mole, it has immense versatility. In a 2026 Datassential report, mole has increased 12 percent over the past 12 months on breakfast menus, is up 8 percent on dinner menus, and up 4 percent on all-day menus. Mole pairs well with many proteins, including eggs, and appeals to consumers seeking more global flavor options at restaurants. Integrating mole across dayparts can be seen in applications like chilaquiles at breakfast, or as a sauce for a chicken sandwich.
For operators dealing with the reality of labor shortages, time constraints, and ballooning food costs, mole may seem like too large a time and skill investment. The DOÑA MARÍA® Brand addresses both skill and labor concerns, while providing the flavor impact mole is known for. DOÑA MARÍA® Mole Rojo has a 100-year history of providing mole to consumers and operators they trust and enjoy. MegaMex Foods has also taken strides to improve back-of-house experience with a shatterproof jar, so operators can trust every aspect of the experience from storage to preparation.
Mole can be used in countless ways for the creative operator or chef—from an LTO chicken wing sauce to the base of a vinaigrette for a Southwestern or Mexican salad. Pork tacos prepared with mole are up 50 percent, according to Technomic. Grilled chicken, which has an overall penetration of 54 percent (Datassential, 2026), is showing 14.3 percent growth when menued with mole, according to 2026 Technomic data. Endless flavor combinations become accessible to operators when menuing mole, especially when using low- to no-labor solutions like DOÑA MARÍA® Mole Rojo.
Mole delivers the kind of depth and layered flavor that today’s diners are increasingly seeking—rich, balanced, and rooted in tradition. For operators, it represents a clear opportunity to bring something distinctive to the menu without overextending back-of-house resources.
With DOÑA MARÍA® Mole Rojo, that complexity becomes accessible. Operators can confidently introduce a proven, on-trend flavor while maintaining consistency, efficiency, and speed of execution—turning culinary ambition into a practical, profitable reality.
To easily add mole to your menu, visit Amazon.com.
