Located on Denver’s historic Larimer Square, Tamayo, Richard Sandoval’s modern Mexican restaurant is launching a Mole Festival that will run January through March. These colorful sauces are a blend of spices, herbs and some times up to 20 ingredients, from various regions of Mexico.
Some of Tamayo’s moles are spicy and some sweet. Find more information at www.richardsandoval.com or by calling 720-946-1433. Tamayo is located at 1400 Larimer Street.
The special menu includes:
* Enmolada quesadillas: Tasting plate of cheese quesadillas/topped with mole rojo, pipian, negro, poblano.
* Mole tradicionales: Served over your choice of pan-roasted chicken breast, sautéed jumbo shrimp, grilled skirt steak, slow-cooked pork carnitas or market vegetables.
* Mole pipian, Mexico City: Slightly spicy blend or pumpkin seeds, tomatillos, chile poblano, nuts served with chipotle rice/black bean puree. Chef recommends sautéed jumbo shrimp or market vegetables.
* Mole poblano, Puebla: Complex, nutty flavors with spice, chiles, Mexican chocolate served with Mexican rice refried beans/sweet plantains. Chef recommends pan-seared chicken breast.
* Mole rojo, Oaxaca: Mild guajillo chiles, chile ancho, cumin and oregano served with cilantro rice/charro beans/cheese corn quesadilla. Chef recommends slow-cooked pork carnitas.
* Mole Negro, Oaxaca: Medium spiced with nuts, charred tomatoes, avocado leaves served with cotija rice/refried beans. Chef recommends grilled skirt steak.
Handcrafted cocktails include:
* Coconut mango mojito: Parrot Bay coconut rum/simple syrup/fresh mango puree/fresh mint/fresh lime/coconut rim.
* Pineapple picante margarita: Pineapple and serrano-infused tequila/agave nectar/house made sour mix/fresh lime juice.
Tamayo’s carnitas. (RichardSandoval.com photo)
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