Introduction: The global health issues related to the high consumption of trans fats and saturated fatty acids have led to the establishment of legislative standards worldwide aimed at improving the nutritional properties of food. Oleogelation is a strategy to mitigate these effects, as it often exhibits similar behavior to commonly used fats. In this context, candelilla wax is a substance with potential for use in developing functional foods due to its gelling properties. The objective of this research was to formulate an oleogel based on toasted sesame oil and candelilla wax and compare its physicochemical properties with those of vegetable-based lard. Methods: An oleogel was formulated using toasted sesame oil and candelilla wax at concentrations of 3%, 6%, and 9%. The physicochemical properties evaluated included color, hardness (N), acid value (mg NaOH/g), peroxide value (meq O2/kg), and melting point (°C). Results: The results indicate that the oleogel exhibits a darker color and, in terms of hardness, presents a softer texture compared to vegetable lard, despite the increased concentration of candelilla wax. This could facilitate its integration into food formulations. Regarding acid and peroxide values, the oleogel showed higher values than animal lard; however, these values are within the limits specified by CODEX STAN 210-1999 and NMX-F-101-SCFI-2012 standards. Additionally, the oleogel allows for a higher intake of unsaturated fats compared to vegetable lard, potentially reducing negative health impacts. The melting point of the oleogel also increases with the concentration of wax. Conclusion: The oleogel formulated with 3% candelilla wax exhibited the best physicochemical properties and could potentially replace commonly used fats with high saturated and trans fat content in the formulation of traditional Mexican foods.