Modern Mexican cuisine is diving into authentic cookery from different regions in Mexico - one of the regions being explored thoroughly is Oaxaca, thanks to its rich culinary heritage and its craveable cuisine
Chefs are discovering mole's potential, leveraging its earthy, rich blend of nuts, warm spices, chiles and more
Old Vine Café offers a Rabbit Mole: Braised rabbit in a cashew and pasilla chile-based mole sauce, served with queso fresco and cornbread
Alto Bajo offers a Hangar Steak with mole rojo—pasilla and ancho chile, ground nuts and sesame seeds, chocolate
The array of moles, served on a wooden platter with rice, demonstrates the menu potential of this craveable sauce.