Oaxaca is known as the land of the seven moles. This festival is the best way to immerse yourself in the world of moles from Oaxaca’s Central Valleys.

MOLE AMARILLO

Nowadays, many make this mole with guajillo chile, but we preserve the old recipe, made with yellow chilhuacle chile, which is a very expensive and rare chile, difficult to find.

Beef tenderloin  200 grs. $520

Free-range chicken 200 grs.  $475

Iberian pork chop200 grs.  $460

Short rib 200 grs. $520

MOLE COLORADITO

This mole is made with a mixture of red chilhuacle chile and guajillo chile. It is slightly spicy with a hint of sweetness.

Free-range chicken 200 grs.  $475

Iberian pork chop 200 grs.  $460 

MOLE COLORADO

A dark red mole made with ancho chile, red chilhuacle chile, and spices.

Turkey breast  200 grs. $475

Free-range chicken 200 grs.  $475

Iberian pork chop 200 grs.  $460

MOLE VERDE

Made with fresh herbs, green chile, and tomatillos. Slightly spicy with a touch of acidity.

Iberian pork chop 200 grs.  $460

MANCHAMANTELES

A mole made with ancho chile and Oaxacan pasilla chile. Chunks of fruit are added to the sauce, giving it a sweet and mildly spicy flavor. Made with pineapple and plantain.

Turkey breast  200 grs. $475

Duck thigh 200 grs.  $475

Iberian pork chop 200 grs.  $460

CHICHILO NEGRO

Among Oaxaca’s seven moles, this one stands out as the rarest and most difficult to find.
This mole is for lovers of complex and subtle flavors; its smoky, ashy taste is a true delight.

Beef tenderloin 200 grs. $520

Lamb chops 4 pieza  $695

Iberian pork chop 200 grs.  $460

LEGENDARIO MOLE NEGRO

This mole crowns the famous classification of Oaxaca’s seven moles; it is the most renowned, considered "the king of moles." With a brilliant black hue, chocolatey taste, and velvety texture, it features complex flavors that are both sweet and slightly spicy.

Turkey breast 200 grs. $475

Free-range chicken 200 grs.  $475

Iberian pork chop 200 grs.  $460

Duck thigh 200 grs.  $475