Mole is notoriously labor-intensive. When prepared correctly, however, mole is one of the most satisfying sauces in Mexican cuisine. Most people use family recipes handed down from generation to generation. Others some restaurants included resort to pre-made pastes such as the ubiquitous brand Dona Maria. So finding a homemade version from the folks at Zocalo is a true treasure for those of us who want to prepare classic mole dishes at home.
The 15-year-old restaurant sells the red and green versions of its mole along with other homemade salsas such as salsa verde and arbol salsa at local farmers markets and select gourmet food stores. Owners Luis and Sonia Martinez prepare the moles and the other salsas according to an old family recipe using fresh ingredients and no preservatives. The mole has all the right hints of heat, earth and sweetness.
(Photo by Jennifer Zyman)
I'll second the comment on the gnudi. It was outstanding. Love the wine list, too…
Hey Bliss, you provide the prices for everything but the ramen.
Chateau de Saigon has a 10 page menu.
Andrew is my cousin & I am so happy for him & proud of him…
He is a Jerk off
He has two planes- both Cessnas (206 and 414). The internet is hard.