Soup, Stew, Bean or Chili 2009

Outstanding Soup, Stew, Bean or Chili 2009: San Angel Cascabel Sauce

The Cascabel, which is Spanish for “little rattle”, is named after the sound its seeds make when the dried chile is shaken. San Angel Mole Company describes the chile, which is indigenous to several Mexican states, as having a medium heat and complex flavor with hints of wood, smoke and nuts. Based on a family recipe, San Angel’s Cascabel Sauce is versatile and highlights the chile’s earthy flavors.

Co-founders Tim and Florence Guerrero McCarthy created their authentic Mexican sauce line—which also includes a Red Mole and Black Mole—to make Mexican culinary traditions accessible in the home. Formerly a chef in high-end, Cal-French restaurants and a graduate of the California Culinary Academy in San Francisco, Tim first began thinking about producing a commercial mole after hosting several Day of the Dead parties, a Mexican holiday that celebrates the life of loved ones who have passed away. “Part of the Day of the Dead tradition,” he says, “is to make mole, but it would take a day to a day-and-a-half to make enough for 30 to 40 people.” San Angel set out to provide an authentic, high-quality commercial alternative with its rich and complex jarred moles. According to Tim, the company is looking into other mole regions and also plans on expanding the varietal chile sauce line in the near future.

Tim recommends serving the sofi-winning Cascabel Sauce with enchiladas or adding to browned beef and simmering for a hearty chili. Suggested retail price: $6.99/12-ounces. sanangelmole.com.—D. Marrero