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Welcome to Galerias Gourmet Mexican Restaurant
The Spanish found the indigenous peoples making many elaborate pureed sauces and called them by the Aztec name molli, which later got twisted to mole. Ever since, the tradition has survived here and there throughout Mexico – everyone knows the mole Poblano from Puebla – but all Mexicans acknowledge Oaxaca as the mole capital of the nation. The state is nicknamed “ The Land of the Seven Moles,”
Galerias Festival de Moles 2006
Menu
Starter
(Included)
Served with Vegetable Soup
Fresh soup made with diced carrots, zucchini, peas, cilantro and spinach leaves.
Entree
Mole Negro/Black Mole
Mole Negro , the king of moles, is the state dish of Oaxaca. It also happens to be the most difficult to make. The “blackening” feature is done by toasting the chiles to an absolute crisp stage. three boneless chicken thighs are stuffed with ricotta cheese and cornkernels roasted in oven. Itis covered with this delicious mole.
Or
Mole Blanco/White Mole
Mole Blanco created at the Santa Catalina convent in Oaxaca . Roasted almonds and white chocolate are used to make this rich tasting mole, steamed chincken breast is stuffed with roasted yams and then covered with this delicious mole.
Or
Mole Amarillo Yellow Mole
Mole Amarillo is light, tart and refreshing, made with apricots and cascabel chilies. It is served on a top of a grilled breast fillet.
All moles at $13.95
Pepian
Fresh Halibut filet baked on a banana leave, olives and capers and a white wine then covered with Pepian sauce made of ground pumpkin seeds, almonds, ajonjoli, peanuts and spices.
Pepian at $ 15.95
Buen Provecho
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