MOLE A flavorful and complex Mexican concoction, the word Mole comes rom the Náhautl word “mulli” meaning sauce or mixture. Not an everyday meal because of its complex preparation, Moles are celebratory and festive, sophisticated and seductive and represent the passion, love and traditions that are present in Mexican cooking.
Legend has it that Sor Andrea de la Asuncion, a colonial-era nun from Puebla was given the task of preparing a special meal for a visiting archbishop. She emptied her cupboards and put together the unusual combination of ingredients to create a unique and tasty sauce. It is not uncommon for Moles to contain 20-30 ingredients including ground seeds, a variety of chiles, ground tortillas, vinegar, cinnamon, cumin, garlic, plantains and so much more. Each region has its own special way of preparing Mole.
Legend has it that Sor Andrea de la Asuncion, a colonial-era nun from Puebla was given the task of preparing a special meal for a visiting archbishop. She emptied her cupboards and put together the unusual combination of ingredients to create a unique and tasty sauce. It is not uncommon for Moles to contain 20-30 ingredients including ground seeds, a variety of chiles, ground tortillas, vinegar, cinnamon, cumin, garlic, plantains and so much more. Each region has its own special way of preparing Mole.
Fuego Famous Moles
Mole Poblano
A black sauce from Puebla, featuring toasted seeds, spices and the most
talked about ingredient – Chocolate. Delicious in any pairing.
Mole Amarillo
One of Oaxaca’s seven Moles, a traditional sauce with chile Guajillo
as its main ingredient. Best paired with beef and pork.
Mole Blanco
Made with white chocolate, chile poblano, chile serrano and dry fruit.
A perfect pairing with seafood and pork.
Mole de Pistache
Made with chile jalapeños, chile poblano, and avocado leaves.
Delicious in any pairing.
Mole de la Semana
Chef Juan Luis’ featured Mole of the week.
Mole Poblano
A black sauce from Puebla, featuring toasted seeds, spices and the most
talked about ingredient – Chocolate. Delicious in any pairing.
Mole Amarillo
One of Oaxaca’s seven Moles, a traditional sauce with chile Guajillo
as its main ingredient. Best paired with beef and pork.
Mole Blanco
Made with white chocolate, chile poblano, chile serrano and dry fruit.
A perfect pairing with seafood and pork.
Mole de Pistache
Made with chile jalapeños, chile poblano, and avocado leaves.
Delicious in any pairing.
Mole de la Semana
Chef Juan Luis’ featured Mole of the week.
Served with a side of Mexican rice and black beans and your choice of:
Medallones de Res
Grilled beef tenderloin medallions
21.95
Aguayon
Grilled 12 oz. certified Angus beef New York strip steak
30.95
Filete de Res
Grilled 12 oz. flat iron steak, the second most tender cut of beef
19.95
Arrachera
Grilled marinated skirt steak
17.95
Chuletas de Cerdo
Grilled White Marble Farm pork chops
17.95
Grilled beef tenderloin medallions
21.95
Aguayon
Grilled 12 oz. certified Angus beef New York strip steak
30.95
Filete de Res
Grilled 12 oz. flat iron steak, the second most tender cut of beef
19.95
Arrachera
Grilled marinated skirt steak
17.95
Chuletas de Cerdo
Grilled White Marble Farm pork chops
17.95
Medio Pollito
Roasted half Amish chicken
15.95
Suprema de Pollo
Sautéed chicken breast
13.95
Salmon
Grilled Atlantic salmon
18.95
Robalo
Pan seared Baja Californian sea bass
19.95
Mojarra
Pan seared organic Brazilian tilapia
17.95
Camarones
Sautéed Tiger shrimp
18.95
Roasted half Amish chicken
15.95
Suprema de Pollo
Sautéed chicken breast
13.95
Salmon
Grilled Atlantic salmon
18.95
Robalo
Pan seared Baja Californian sea bass
19.95
Mojarra
Pan seared organic Brazilian tilapia
17.95
Camarones
Sautéed Tiger shrimp
18.95
