Courtesy of Centro Cultural Aztlan
Mole is a thick, rich and aromatic Mexican sauce that, though it comes in many varieties (from the traditional to the more playful), often combines chocolate with various spices and chilies to create a complex flavor and texture profile. It has indigenous roots and, as indigenous-inspired Mexican recipes grow increasingly popular, the delectable stuff, long beloved by those in the know, is having a moment.
On Thursday at the 10th annual Mole Throwdown, whether you are a rookie to the deliriously robust delights and endless adaptations of mole or a certifiable connoisseur, you can dig into the world of mole in the best possible way: by trying a little bit of everything. Your entry fee, which will go (at least in part) to help support the commendable Centro Cultural Aztlan organization (which hosts the event), lets you sample mole from more than 15 competitor chefs/restaurants and includes cocktails provided by Tito’s Handmade Vodka, among others (there’s also a tequila tasting bar). Mole masters in attendance will include Jenny’s Mexican Restaurant, Pete’s Taco House, Flor de Chiapas, La Huasteca, Las Sabrosas and more. The event will also feature a diverse selection of live entertainment and a silent art auction.
$40-$75, Thu Oct. 18, 6-10pm, Centro Cultural Aztlan, 1800 Fredericksburg Road, (210) 432-1896, centroaztlan.org.
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