Real food separates. Shake it!

Yes, all of our products are gluten-free.

Yes, all of our products are vegetarian.

Yes, all of our products are vegan.

Never!

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A Spanish word that literally translates as “over the table,” sobremesa is the time spent lingering around the table, enjoying the company of family and friends after a meal is done. Not rushing on to the next, but relaxing, digesting, conversing. Savoring the moment. You have undoubtedly experienced sobremesa—you just didn’t know it yet.

Born of a passion for cooking and love of regional Mexican dishes, Sobremesa Mole & Salsas is the creation of Mark Ciaburri, a professional chef, Texas native, and third-generation Mexican- and Italian-American. Before launching Sobremesa, Mark and his wife, Adrienne owned a restaurant named Congress and a pop-up named Ciaburri’s Mexican Flavors in Charleston, South Carolina. Inspired by the idea of creating products for home cooks and inviting others to explore the diverse and dynamic world of regional Mexican cuisine, they founded Sobremesa Mole & Salsas in November 2021.  

n: A hot chile pepper that’s typically orange when mature. Originating in the Peruvian Amazon, and named for the Cuban city "La Habana" (Havana), the habanero chile is most popular in the Yucatán peninsula.

n: A layered, labor-intensive sauce that’s a hallmark of Mexican cuisine. From the Nahuatl mōlli, meaning “sauce.” Moles have many variations across and within the different regions of Mexico—even the legends surrounding the first mole sauce are very different! Our Mole Poblano is from the Puebla region and is often considered to be the "classic" version.

n: A state of southeastern Mexico that borders the Pacific Ocean. Also known as the land of seven moles and the home of mezcal. Here, Pasilla de Oaxaca chiles are dried by being smoked over wood coals for several days. The variation Oaxaqueña—as in our Smoky Salsa Oaxaqueña—refers to its origin “of Oaxaca.”

Literally "little raisin.” Sometimes called the "holy trinity" of chiles when combined with ancho and guajillo chiles, as it is in our Mole Poblano sauce, along with Pasilla de Oaxaca chiles.

n: Time spent at the table with family and friends after eating; the habit of relaxing at the table after a meal.

n: The small, pale green, edible sticky fruit of a Mexican ground-cherry. Commonly used as a base of Mexican salsas.

n: Spanish for green, verde describes the color of tomatillos in the namesake salsa.