Mole Poblano Or Mole Pipián By Hernán


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Mole Poblano: is a blend of 28 chilies and spices balanced by nuts, chocolate, raisins, piloncillo (Mexican unrefined cane sugar), and other natural ingredients. A quintessential Mexican dish, Mole Poblano traditionally involves a laborious and time intensive process that Hernan has made accessible with their product. Created by nuns in a convent in colonial Mexico, the first Mole Poblano was put together in a hurry for a surprise visit by the archbishop. The nuns, frantic to impress their guest, ground and mixed together whatever ingredients they found in their cupboards. The resulting sauce was poured over a turkey to the archbishop’s delight. Today, Mole Poblano continues to be revered for its complex and robust flavors, and served on special occasions in Mexico.

Mole Pipian: Roasted pepitas (pumpkin seeds) which are found in abundance in mercados and are a staple in Mexican cuisine form the basis of this sauce.  In addition to pepitas, the mole is infused with sesame seeds, peanuts, spicy chilies and tangy “epazote”.   Epazote is the Aztecs’ cooking herb of choice and commonly found in dishes in Mexico. They are also known to have hulled, roasted and ground pepitas to make delicious pastes for sauces making HERNÁN’s Pipián a truly authentic Mexican culinary experience.



Isela Hernandez, Founder and President of HERNÁN, a brand of premium Mexican culinary products, is an award-winning merchant and entrepreneur. Her accomplishments have earned her noteworthy acclaim—from Sofi™ awards by the Specialty Food Association in the United States to recognition by the U.S. State Department for her work with artisans and food producers in Mexico.

After a decade in the fashion industry, Isela followed her dream of using her merchant background to start a business that promotes Mexican cuisine and culture, and that opens up new markets to Mexican artisans. She founded HERNÁN in 2007. Her entrepreneurial journey is featured on AT&T’s “Escape the Cube” web series.   

All HERNÁN products are crafted in Mexico in partnership with artisan groups and producers, many who are expanding beyond their local origins for the first time. The HERNÁN Mexican kitchenware line was launched in the spring of 2007. Based on its success, a specialty foods division was added in 2011. HERNÁN appeals to gourmet enthusiasts and discerning foodies who appreciate the quality and authenticity of its products and who want to prepare, cook, and serve Mexican food at home the way it’s done “en Mexico.” 

Today, HERNÁN products still remain true to their Mexican roots, while embodying a contemporary sensibility. They are available nationwide in gourmet, specialty, and fine food stores as well as online and in specialty food catalogs.

A graduate of Cornell University, Isela currently resides in New York City where she oversees operations of HERNÁN. Headquarters are based in Del Rio, Texas, a small town on the U.S.-Mexico border where she grew up, just minutes away from Cuidad Acuña, Coahuila, along the Rio Grande. There, Isela was raised in the best of both worlds, exploring the opportunities of the U.S. while remaining closely connected to Mexico’s rich culture. To address social issues on both sides of the border, HERNÁN is committed to investing a percentage of profits in a foundation in Del Rio.

HERNÁN has been featured in Martha Stewart Living, Food & Wine Magazine, Food Network’s Iron Chef America, Fine Cooking, CNN’s Your Money, Cosmopolitan Latina, Telemundo, Univision, and the Specialty Food Association’s “Craft. Care. Joy.” ad campaign.

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