The quintessential process of mole making is both a science and an art, a fascinating combination of Process, precision, mystery, and magic – the seeding, removing the veins that contain the capsaicin, the Toasting and grinding the ingredients with passion, love, and tradition – all for your unsurpassed enjoyment.
Mole, from the Náhuatl word, molli, literally meaning “concoction” or “mixture,” is a word that describes a whole genre of sauces. Beyond its literal meaning, the word mole represents the passion, love and tradition that is present in Mexican cooking. Not an everyday meal because of the complex preparation involved, moles are celebratory, festive, sophisticated and seductive. They are delicately balanced preparations that bring the flavors of the earth together in harmony. Though many regional and familial variations exist, every state of Mexico produces its own variation of mole. There are said to be seven classic moles from the region of Oaxaca in southern Mexico by which all moles can be categorized. Chef Geno uses the freshest ingredients to prepare the seven moles of Oaxaca, as well as other moles and specialties, based on traditions from the 32 states of his Native Mexico. He features 3 different moles each night of the week.
Los Moles goal is to serve you seasonal sustainable raised vegetables, meat, and poultry as well as fish from sustainable fisheries. To ensure top quality and authenticity in our specialty dishes, we proudly use only the freshest local organic harvested ingredients from Francisco’s Produce. Los Moles Restaurante supports local growers of organic and gourmet legumes as well as artisanal farmers.
ENTREMESES - appetizers
Guacamole
The best in the city, fresh chunky serve with tortilla chips.
Queso Fundido
Melted Chihuahua-cheese served with rajas of poblano chiles, chorizo, topped with Mexican oregano and fresh made corn tortillas to make your own tacos.
Champandongo
Just-made tortillas layered with pouch tilapia, and savory creamy tomatillo sauce.
Flautas Norteñas
Crisp taquitos filled with Yukon gold mashed potatoes and queso añejo (aged cheese), served with tomatillo-avocado sauce and homemade sour cream.
Ceviche de Camarones
Crisp little tortillas piled with lime-marinated shrimp, manzanillo olives, tomato, serrano, avocado and cilantro. (Guerrero)
Sopes Surtidos“Xilonen”
Corn masa boats with a sampler of fillings: chicken in red mole, sweet plantain with sour cream and queso fresco, black beans with chorizo, guacamole.
Ensalada Sorpresa
Variado y Surtido
Appetizer platter with Mexico City-style quesadillas, potato stuffed crispy taquitos with sour cream, queso fresco, tangy ceviche tostadas, and guacamole.
14 for 2
21 for 3
28 for 4
PLATILLOS LIGEROS - light entrees
Tacos a las Brazas con Rajas
The mexican version of tacos al carbon has been expanded to include beef, poultry, fish and vegetables.Grilled over a mesquite wood fire serve with black beans, rajas, guacamole and pico de gallo.
ESPECIALIDADES - specialties
Borrego en Mole Negro
Sugar River Farm baby rack of lamb with spicy chile ancho, chilcostle, chihuacle, and 28 other ingredients, served with black beans tostada.
21.00
Carne Asada a la Oaxaqueña
Creek stone Natural Black Angus Trater steak, marinated in spicy red chile and wood grilled, served with black beans, and the classic accompaniments.
21.00
Pato en Manchamanteles
Slow roasted maple leaf farm duck breast in fruity red chile sauce with grilled pineapple, ripe plantain and rustic mashed potatoes.
18.50
Avestrúz en Mole Teloloapense
Genuine American ostrich in red mole, served with classic Yukon gold mashed potatoes. From Geno’s hometown the reason is simple…no other meat combines the flavor, versatility and nutritional benefits of this poultry dish.
23.00
Pollo en Mole Verde
Free-range chicken breast in creamy pumpkin-seed pipian with roasted vegetables Zucchini, chayote and Mexican rice. (central Mexico)
16.00
Venado a la Yucateca
Achiote-marinated Texas fallow venison filets with Campechana sauce, roasted tomato habanero, epazote, crispy onions and black beans tostada garnish with queso fresco.
21.00
Salmon a la Poblana
Salmon in a creamy poblano sauce, with Mexican rice.
18.50
Enchiladas de Langosta Enamorada
Three enchiladas stuffed with wild mushrooms married with Chihuahua cheese, poblano strips, onions, garlic. Served with a delicate chipotle lobster cream. Mexican rice, honey-lemon salad and lobster tail cooked to perfection.
27.95
Camarones al Mojo de Ajo
Seared fresh Florida pink shrimp in a slow roasted garlic sauce served with mexican rice and vegetables.
18.50
Molcajete
Assorted tender grilled pieces of top sirloin, cactus paddles and chicken, flavored with homade chorizo; served in a molcajete with sauce and garnished with queso fresco.
17.95
Mar Cielo y Tierra
Sea (shrimp) sky (quail), and land (lamb), on a trio of moles, green, white, and red, colors that represent the Mexican flag.
22.95
Ternera a la Mexicana
Veil loin in rustic tomatillo sauce, served with mashed potatoes.
24.00
Classic Mexican dishes vary from mild to spicy.
We always have spicycondiments for you to add if you wish.
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Stellar Chef’s Tasting Dinner: 5 courses for $40 / $60 with selected wine
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Geno Bahena, Executive Chef
18% gratuity added to parties of 6 or more.
Please refrain from using cellular phones in the dining room.
