S o u t h e r n M e x i c o - T h e I n d i g e n o u s c u l t u r e s 49% Chilies of Southern Mexico The birthplace of the chili pepper is said to be Southern Mexico, Consumers who'd like to see particularly around northern Oaxaca more Southern Mexican Pasilla de Oaxaca Simojovel Chile de siete caldos influences on US menus Deep smoky flavor often spicy red pepper from small chili pepper from the Soconusco featured with tomatillos for Chiapas, used in stews, region of Chiapas, known as Mexico's most Consumers who believe authentic Oaxacan chili-based sauces. tamales and hot sauces. fiery, used in several local cuisine broths. Southern Mexican ingredients and 14% | 47% 12% | 47% 13% | 40% dishes would add value to their L A N D O F T H E 7 M O L E S restaurant visit Seven variations of Oaxacan Moles have Haven't **Three lesser-known chilies native to Southern Mexico blossomed out of the region Have tried tried but 51% and like it Haven't want to Have tried tried but M I L L E N I A L S #1 Mole Negro and like it want to Black mole, Oaxaca's best known mole, has a savory- Consumers who've tried and like sweet complex flavor. made with hoja santa herb, 21% | 36% 31% Southern Mexican cuisine More millenials have tried chocolate, chilies, onion, garlic and more. Consumers who haven't tried it but want to; a higher Southern Mexican food than #2 Mole Verde response than all other regions except Gulf Coast Green mole is made with pumpkin seeds, green chilies, 40% any other generation (39%). cilantro, jalapenos, spices and fresh herbs native to the 18% | 40% region such as hoja santa. It is spicy,nutty, fresh and tart. #3 Mole Poblano Opportunities Around Known as mole rojo, red mole has a sweet-s[icy flavor and is made with pasilla, guajillo and anho chilies, dried 16% | 41% Southern Mexican Fare fruits and nuts. It is the national dish of Mexico. #4 Mole Amarillo Oaxacan moles are sometimes lengthy in ingredients as well as prep time. Operators Spicy yellow mole madie with chilhuacle amarillo and can customize moles to their operational restraints and customize ingredients to guajillo chilies, tomatoes, tomatillos and more. 15% | 42% create their preferred flavor profile. #5 Mole Chichilo Mole is very economical being that it can be prepared ahead of time and kept for about Smoky, spicy and rich mole that features arbol, ancho three days in the refrigerator or frozen. It can be served in many applications, such as and guajillo chilies, as well as beef stock and spices. 14% | 44% on poultry, pork or other meats such as lamb. Leftover sauce can be used for making #6 Mole Coloradito tamales, enchiladas, etc. Pink mole is often simplified and sold as enchilada sauce in the US. It has a sweet smokiness from bay 14% | 43% Consider offering something less known in Oaxaca's indigenous culture like memelas, leaf, peppercorn, thyme, cinnamon, cloves, chocolate, dried fruit and mashed sweet plantains. a fried or toasted masa cake. Offering items like this appeal to consumers' desire for unique, ethnic snack foods. Looking beyond the expected to find dishes is key. #7 Mole Manchamanteles Sweet, spicy and fruity mole made with pineapple, ancho chilies, plantains, cinnamon and garlic. 12% | 46% Source: Technomic 2018 www.SupHerbFarms.com **Ranked in order by the percentage of consumers who have tried and like it.