Jan 6, 2020 - Feb 29, 2020
Have you ever caught a whiff of something cooking and it transports you to a different place & time? For Chef Richard Sandoval, the trigger is mole ("mo-lay"), a rich, pepper-and-spice-based sauce, with deep roots in Mexican cooking. These colorful sauces are a vibrant blend of spices, herbs & sometimes up to 20 traditional ingredients.
For a limited time, four new Moles will be added to Tamayo’s menu - including White Mole with Grilled Chicken, Mole Rojo Cazuela, Mole Pipian and Mole Negro Enchiladas.
We invite you to experience our Mole Festival, a culinary celebration inspired by Mexican tradition.