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Celebrating the bicentennial of Mexican independence, Seattle's Mexican Consulate has been hosting a Mexican Gastronomic Series. The fourth session focuses on the much-loved mole sauce

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Celebrate Mexican Independence: Eat Mole

MOLE2.jpg
Celebrating the bicentennial of Mexican independence, Seattle's Mexican Consulate has been hosting a Mexican Gastronomic Series. The fourth session focuses on the much-loved mole sauce and will be held at Galerías Restaurant & Bar (perhaps better known for its generous margaritas than its cuisine).

On the menu: Oaxacan blackened chile mole, white mole (made with white chocolate and almonds), and yellow (apricot and cascabel chile) mole, as well as green, red (Colorado), and hibiscus moles, all served over chicken (or enchiladas, if you prefer), with "bottomless aguas frescas." Aguas frescas are sweetened beverages made with fruit, grains, and spices; one of the most common, and the one on offer tonight, is horchata, made with rice and cinnamon. Dessert is a tres leches colada cake, traditionally made with three milks: evaporated milk, sweetened condensed milk, and cream.

Fri., Nov. 20. , 6 p.m.

Galerías Restaurant & Bar, 611 Broadway Ave. E.

Call for reservations: 322-5757.

$22.

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