An absolutely authentic Oaxacan mole is quite an undertaking. Mole’s typically include over 30 ingredients, each of which needs advance preparation before going into the final sauce.  This amazing sauce takes the best of three days preparation and cooking. This is the ultimate Latin sweet and spicy combination, is the most complex version of the sauce. It relies heavily on chocolate and spices like cloves, cinnamon, and cumin. Bread is used as a thickener and occasionally dried fruits are added for sweetness, but the key ingredient in Oaxaca is the addition of an aromatic, licorice-tasting herb called ‘hoja santa’ or the Root Beer plant..

Our Mole is bursting with a balanced mixture of chiles and spices, a hint of chocolate for a mildly bitter background, and orange juice for acidity. I kept the traditional final frying of the sauce in oil and slow simmer a common feature of many Mexican sauce recipes.  This is very special dish and beyond delicious….intoxicating, sublime another Algarve Smoke dish

“where taste & bliss meet”

The Menu: MEXICAN Chicken ‘Mole’  (Roast Pumpkin Mole for da veggie-folk)

V= Vegetarian (may include fish)| C= Celiac

WELCOME DRINK:

Mimosa

NIBBLES

Pico Di Gallo (fresh Mexican salsa) Home-made corn chips

1st COURSE

Pozole: Traditional Mexican pozole is a rich, brothy soup made with pork, hominy, and red chiles, topped with shredded cabbage, radishes, cilantro, lime & avocado

MAINS

Oaxaca Chicken Mole (C ) or  Roast Pumpkin Mole (V, C)

SIDES:

Baja Steamed Rice

Corn Tortillas (hand made for sopping up that mole’ sauce)

Red Cabbage Salad with Jalapeno, Lime, Cilantro

DESSERT:

Algarve-Smoke Brunuelos or Fresh Fruit