It’s our favorite time of year! Join us for our celebration of Gabbi’s Seven Days of Mole! Beginning Monday, October 23rd, we will be featuring a different mole entree leading up to Dia de los Muertos. We will also be featuring a festive cocktail and dessert. This tradition originates from the “Seven Moles of Oaxaca” and includes the celebration of loved ones who have passed away with cemeteries dressed up in candy, confetti, and sugar skulls.
Reservations are strongly encouraged! Call us at 714-633-3038 or on our website through Open Table. Stay connected on our social media as we feature details of each mole entree and wine pairing. We look forward to seeing everyone. Buen Provecho!
DAY 1 | October 23rd: Mole Verde, Oaxaca
lightest and freshest of all moles, fresh green herbs, green chiles
DAY 2 | October 24th: Mole Amarillo, Oaxaca
bright yellow color, yellow peppers, guajillo, yellow tomatoes, medium spice
DAY 3 | October 25th: Fig Mole, Gabbi’s Recipe
dried figs stewed in port wine, chiles, raisins, velvet texture
DAY 4 | October 26th: Manchamanteles, Oaxaca
sweetened with fruit, cinnamon, peppers, cloves, pineapple, plantains
DAY 5 | October 27th: Mole Negro, Oaxaca
chilhuacles negro and 24 other ingredients, most complex mole
DAY 6 | October 28th: Mole Xico, Veracruz
fruity, nutty, mulato, pasilla chiles, dried fruit, plantain pecans
DAY 7 | October 29th: Chilmole, Yucatan
chile pais charred over flame, cumin, roasted garlic, spices
Get recipes, special event updates, and more. You won't regret it. Unsubscribe anytime.