CAN’T GET A RESERVATION FOR SAZÓN, in Santa Fe? Take home one of chef Fernando Olea’s mouthwatering moles. The 2022 winner of the James Beard Award for Best Chef, Southwest, has made four of his acclaimed versions available to home cooks. “Mole is the most representative sauce of my Mexican culture,” he says. Olea drew from family recipes for his sweet-smoky mole negro and spicier mole coloradito. Imported spices give a zing to his mole verde. To commemorate Santa Fe’s 400th anniversary, in 2009, Olea created his signature New Mexico Mole, a tasty blend of white chocolate and locally grown apricots, pecans, and piñons. Olea offers a mole to match your home-cooked vegetables, fish, poultry, beef, or lamb. If you can’t choose just one, mix and match a trio of your choice.

Read more: This sassy gourmet sauce gets along with everything.

Find Sazón’s moles at the Santa Fe School of Cooking, Santa Fe’s Deli at Sassella, and in the restaurant’s online store.