In honor of its ribbon cutting Mayahuel will host its first annual Festival de los Moles at 7PM, where patrons will have an opportunity to learn about the delicate process of making mole from different parts of México by Mayahuel’s own, Chef Ramiro Alarcón, and taste them all. Tickets for this event can be purchased in advance at Mayahuel.

TICKETS NOW AVAILABLE!!!
Wednesday, May 4th, 2011

…Cocktails: 6:30pm
Dinner: 7:00pm
Tickets: $25.00

LIST OF MOLES:
Mole Poblano
Originally from the state of Puebla – Pollo
The traditional and authentic flavors of México using 32 ingredients.

Mole de Queso
Originally from the state of Puebla – Queso
A contemporary and vegetarian Oaxaca cheese mole that is a healthy alternative.

Mole de Tamarindo
Originally from the state of Oaxaca – Pollo
A very common mole to México with a principal ingredient of tamarindo along 20 other spices.

Mole de Fríjol
Originally from the state of Oaxaca – Puerco
Another contemporary creation of 3 chiles along with milk and yogurt.

Clemole de Pescado
Originally from the state of Hidalgo- Pescado
A mole verde combination using tamarindo and epazote.

Pipían Rojo
Originally from the state of Puebla – Pollo
Another creation that’s part of the mole family using the guajillo chile and roasted pumpkin seeds.

Pipían Blanco
Special creation by chef Ramiro Alarcon
Combination of three chiles with special seasoning.

All served with a selection of arroces: rojo, verde, negro, blanco, primavera

Other served moles: mole verde, mole negro, mole rojo, mole coloradito

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