46 • March | April 2026 • abasto.com Presents its Oaxacan-Style Mole, Ready to Serve BY ABASTO L a Preferida expands its portfolio with a new ready-to-eat mole sauce designed to respond directly to what consumers are looking for today and what stores need: authenticity, conve- nience, and trust. Inspired by traditional moles of Oaxaca, this pro- duct brings the iconic fla- vor of Mexican cuisine to a practical, profitable format for the point of sale. The development was led by chef Mario Morales, who used classic recipes as a starting point to create an accessible, consistent, and easy-to-prepare version. Thus, La Preferida elimina- tes the historical complexi- ty of mole without sacrifi- cing its identity. Flavor that Wins You Over at First Use The sauce’s profile is de- signed to generate repeat purchases. Ancho and pa- silla chilies add depth; dark cocoa adds character; and toasted sesame seeds add body. Spices such as cinna- mon, cloves, and allspice complete a balanced, rich, and recognizable flavor. In addition, the use of organic agave softens the experience and broadens its appeal. The result is an authentic but approacha- ble mole, ideal for both traditional consumers and those exploring the cate- gory for the first time. Clear Differentiation on the Shelf In a segment saturated with products with complex for- mulas, La Preferida’s mole sauce stands out for its clean label. It uses only 13 ingredients and contains no MSG, artificial colors, or wheat-based thicke- ners. Instead, it uses tapio- ca starch and corn dough, which are naturally glu- ten-free. For retailers, this formu- lation translates into a clear proposition for informed consumers, health-cons- cious households, and sho- ppers looking for authentic products without unneces- sary ingredients. The ready-to-eat format is a direct sales advanta- ge. Preparing mole from scratch is often intimida- ting and incompatible with everyday life. Here, all you have to do is heat and serve, opening opportunities for weeknight meals, dinner kits, and quick solutions. The vegan and glu- ten-free formulation allow retailers to serve multiple segments with a single product. As a result, the product helps optimize shelf space and streng- then the assortment of premium, better-for-you Mexican food. Packaging that Adds Efficiency The sauce comes in Tetra Recart® packa- ging, made primarily from FSC®-certified paper. This format has a lower carbon footprint than traditional cans and responds to the growing demand for sustainable packaging. In addition, its square design allows for up to 40% more shelf efficiency, facilitating restocking and impro- ving presentation. For consumers, it offers easy opening and re- sealability without the need for a can opener. On its 77th anni- versary, La Preferida demonstrates that it knows how to evolve without losing credibili- ty. This new mole sauce is a concrete tool for store owners to boost sales, differentiate their offerings, and connect with consumers who value quality, tradition, and convenience. • GOOD BUSINESS