Pre-order online until THU May 7, 10pm
Pick up on FRI May 8, 6-7:30pm
A Special Mother’s Day Treat — A unique and unforgettable Mexican culinary experience from Chef Erika Araujo!
In Mexico, mole is the name for a variety of rich, complex sauces made of nuts, spices and chillies and a diverse range of ingredients from fruits and vegetables, to seeds and most famously, chocolate. Moles come in a rainbow of colours, from white to green to red to black. This rarely-seen version is known as mole rosa and comes from the town of Taxco in the state of Guerrero, south-central Mexico. The mole is traditionally cooked with local pine nuts that have a distinctive pink colour which lends the sauce a rose coloured hue, but it is also common for beetroot to added to accentuate the colour further.
An elegant, creamy soup of green Poblano chiles, corn and potato.
Mole Rosa de Taxco
A luscious sauce with a gorgeous pink hue, made of almonds, peanuts, chiles, spices and a touch of beetroot, served over tender chicken breast –or– a mix of zucchini, chayote and cauliflower; served with rice and pinto beans; garnished with pomegranate seeds and accompanied by fresh corn tortillas.
Torta de Tres Leches
A classic Mexican dessert: rich golden sponge cake soaked with evaporated and sweetened condensed milk, topped with whipped cream.
Chicken, Vegetarian or 1/2+1/2 (1 Chicken + 1 Veg)
Mole Rosa Dinner for 2 $48 • Mole Rosa Dinner for 4 $90
Erika Araujo is a trained nurse in Mexico who found her passion for Gastronomy once she migrated to Canada. She completed the Culinary program at Humber College, and since then she has been tirelessly promoting Mexican culture and cuisine through her brand Ixiim, at workshops and culinary events like TacoFest, Soupalicious and the PanAm Games.