Literally, “table cloth stainer.” Fragrant with ancho, pasilla and chipotle chiles. It draws its sweetness from plantains, raisins and pineapple. Served with pork carnitas.
Tropical fruity flavor with a mild clear heat. Served with prawns.
A five chile mole in the puebla style Complex and spicy to hot. Served with chunks of beef brisket.
Deep, rich peanut and chipotle mole served with chicken.
The famous black Oaxacan mole—dark, slightly sweet and highly complex. It includes the rare chilhuacle chile. Served with chicken.
Spicy, piquant, made from the rare onza rojo chile from southern Mexico. Served with Jumbo Gulf Prawns.
A blending of 2 rare chiles usually only seen in the markets of Oaxaca. The aji mirasol from peru and the chilcoste chile combine for an orange sweet note with a nutty berry flavor. Served with Chicken.
Means “little red Mole.” One of the 7 moles of Oaxaca.. Mild but complex in flavor with a strong full aroma. Made with ancho and chilcostle chiles. We will be serving it with pork.
Quintessential Mole dish. Contains the most important of Mexican ingredients- tortillas, chiles, tomatoes and a hint of chocolate. This version has been a Tortilla Flats staple for 2 decades.
One of the 7 moles of Mexico This green Mole is fragrant with herbs and epazote. We are serving this with pork carnitas.
Spain’s national mole dish. A blend of ancho chiles, almonds, peanuts and filberts. Served with chicken.