Notes from Cinco de Mayo

Looking back at our wonderful dinner event for Cinco de Mayo, Chef Alejandro Osorio’s shares a few notes on Mole and Ceviche.

On May 5, 2022 we held a special Cinco de Mayo dinner, featuring Poblano Pepper Soup, Nantucket Bay Scallops Ceviche, Enchiladas de Mole Oaxaca and Halibut on Pipián Sauce.

Mole

No Cinco de Mayo celebration would be complete without mole. Mole itself is a bit of an enigma: we either know we love it or don’t know much about it. Mole is a thick, rich and aromatic red sauce made with chilis, fruit, nuts, seeds and Mexican chocolate. It’s the perfect mix of sweet and spicy, and the process of making it is a labor of love.

Enchiladas de Mole Oaxaca

Ceviche

It is no secret that just about everyone loves ceviche. The ingredients have to be fresh, alongside citrus herbs and other flavorings. On this menu we’re using Nantucket Bay scallops, which plate up elegantly and are an ideal seafood starter for the rich main course: Halibut with pipián sauce.

With Pipián sauce, one could almost say that the dried stuff in a red mole is replaced by something fresh, with chiles, tomatillos, herbs and seeds, creating a beautiful light and springy-tasting pipián sauce.

Nantucket Bay Scallops Ceviche