JANUARY 8 - MARCH 31
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, 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. Guests will discover four mole preparations including the Mole Pipian from Mexico City, Mole Poblano from Puebla, Mole Rojo and Mole Negro from Oaxaca.
We invite you to experience our Mole Festival, a culinary celebration inspired by Mexican tradition.