>mole poblano

Topolobampo restaurant's "Mole Menu" tasting, course #1

Tartara "Tallgrass" Sabor a Mole

Hand-cut tartare of Tallgrass grass-fed beef with the essence of mole poblano (mulato, ancho, pasilla, seeds, nuts, herbs, spices) and Bayless Garden microgreens

Paired with 2006 L'Herminette, Tavel Rose, Rhone Valley, France

Mulato: "Wrinkled, flattened, brownish-black, dried chile with a heat level that ranges from mild to medium. When it is fresh, the Mulato Chile Pepper is referred to as a Poblano Chile. The Mulato Chile provides a slight licorice flavor with a hint of cherry and tobacco." (recipetips.com)

Pasilla: The pasilla chile (pronounced pah-SEE-yah; literally "little raisin") or chile negro is the dried form of a variety of chile, named for its dark, wrinkled skin. In its fresh form, it is called the chilaca. It is a mild to medium-hot, rich-flavored chile. ... It turns from dark green to dark brown when fully mature. (wikipedia.org)