(Re-AHL-teh-NOCH-tee-tlahn)

The quintessential process of making is both a science and an art, a fascinating combination of process, precision, mystery, and magic – the seeding, cleaning the veins that contain the capsaicin, the toasting and grinding of the ingredients with passion, love, and tradition – all for your unrivaled enjoyment. Mole, from the Náhuatl word, molli, literally meaning “concoction” or “mixture,” is a word that describes a whole genre of sauces. Beyond its literal meaning, the word mole represents the passion, love and tradition that is present in Mexican cooking. Not an everyday meal because of the complex preparation involved, moles are celebratory, Festive, sophisticated and seductive. They are delicately balanced preparations that bring the flavors of the earth together in harmony. Though many regional and familial variations exist, there are said to be seven classic moles from the region of Oaxaca in southern by which all moles can be categorized. Chef Geno uses the freshest ingredients to prepare a rotisserie of the seven moles of Oaxaca, as well as other moles and specialties, based on traditions from the 32 states of his Native Mexico. He features a different mole each night of the week. Real Tenochtitlan’s goal is to serve you seasonal sustainably raised , meat, and poultryas well as fish from sustainable fisheries. To ensure top quality and authenticity in our specialty dishes, we proudly use only the freshest local organic harvested ingredients from Francisco’s Produce. Real Tenochtitlán Restaurant supports local growers of organic and gourmet legumes as well as artisanal farmers.

-Chef Geno Bahena

Buen Provecho!

L O S M O L E S, “The House Specialty” Every day: | Mole Teloloapense All moles are served with rice, home-made tortillas and your choice of meat, poultry, foul, or fish. 20

• Tuesday, Amarillo (chicken or duck breast) is more orange than yellow in color and thickened with masa. Hoja santa leaves give it a very unique and delicate aromatic flavor. • Wednesday, (chicken, duck breast, quail) literally meaning, “tablecloth stainer,” it is a deep, rich red in color. Among its ingredients are chile ancho and sausage, as well as plaintains, pineapple, and sweet potato, which give it a well-rounded, lighter flavor that is sweeter and fruitier. • Thursday, Verde (fish, chicken, duck, quail) The classic green mole which gets its color from an assortment of herbs and seeds from central and southern Mexico. This is a complex sauce made from tomatillos, cilantro, epazote and pumpkinseeds. It is one of the most subtle, and elegant dishes on the menu. • Friday, Chichilo (chicken, duck, quail) comes from the word chichiltic, which means “a red thing,” in Náhuatl. It is dark red in color and has a sharper bite. Chile chicostle and an assortment of chiles contribute to its dark color and flavor. • Saturday, Rojo Coloradito (chicken, duck, quail) the traditional fiesta dish of Mexico. Every area has its own version, the most famous from Puebla, mole poblano. Mole poblano is a very dark, strong-tasting version with a considerable amount of anise added. Ours is a lighter version, typical of many other regions, especially Oaxaca. It is made from finely ground chiles anchos, mulatos, pasillas (all dried), herbs, spices, tomatoes, tomatillos, plantains, sesame seeds, peanuts, pumpkinseeds and a little Mexican chocolate. • Sunday, Negro (chicken, duck breast, quail ) the king of moles. It is spicy, sweet, and almost black in color. Contains over twenty-eight ingredients, including chile chihuacle, chilcostle, mulato, pasilla, and a variety of seeds, spices, and nuts, which contribute to its thickness, it has a well-rounded intense and earthy flavor. The toasting and charring of the chiles and seeds is essential to its dark color and rich taste.

**************************************************************** Stellar Chef’s Tasting Dinner: 5 courses for 45 **************************************************************** Geno Bahena, Executive Chef

Pedro Lira, Sous Chef Jorge Pizaña and Jorge Manzano, Managers Jorge Lira Assistant Manager 18% gratuity added to parties of 6 or more. Please refrain from using cellular phones.

E N T R E M E S E S

Calamares al Mojo de Ajo--tender fresh squid with sweet toasted garlic, guajillo strips, extra virgin olive oil; served with spicy red-chile potatoes. 8.50 Piquillos Rellenos de Huitlacoche- pickle piquillo peppers stuffed with inky corn huitlacoche, roasted poblanos, fresh epazote, sour cream, queso fresco frisee salad in a pool of black beans sauce. 8.50 con Habas- tender, fava-stuffed fresh masa cakes with tomatillo and chorizo. 8.50 de Pollo- two rolled tortillas with grilled chicken, baked in a creamy tomatillo sauce and Chihuahua cheese 8.50 Ayamole- rustic Mexican pumpkin soup with squash blossoms, home-made sour cream, grilled zucchini, grilled corn, drizzled with a splash of red chile sauce. 7.50 Sopa Azteca- dark broth flavored with chile pasilla, garnished with shredded chicken breast, diced avocado, fresh artisanal cheese, home-made sour cream and crisp tortilla angel hair. 7 Tostaditas de Ceviche Chichihuhulity- crisp little tortillas piled with lime-marinated marlin, manzanillo olives, , serrano, avocado and cilantro. (Guerrero) 8.50 Surtidos- “Xilonen” corn masa boats with a sampler of fillings: chicken in red mole, sweet plantain with sour cream and queso fresco, black beans with chorizo, . 7 Ensalada Tenochtitlan con Lechuguitas de Campo Orgánicas- of young organic lettuces with cilantro, tortilla strips and dry Jack cheese, in lime dressing. 7

Entremés Surtido- appetizer platter with Mexico City style , crispy chicken with sour cream, queso fresco, tangy ceviche tostadas, guacamole and salsa. 14 for 2; 21 for 3; 28 for 4

E S P E C I A L I D A D E S s p e c i a l t i e s Avestrúz en Mole Teloloapense- grilled ostrich in Geno's hometown mole that has 32 ingredients, aselgas (garlicky Swiss chard) served with fresh masa and tree nuts garnish. 23 Gallo Capón en Castellano- grilled genuine Gunthorp capon breast in rich mole of chiles anchos, , hazelnuts, pine nuts and avocado leaves; served with rustic mashed potatoes. 18 a la Oaxaqueña- Creek stone Natural Black Angus trater steak, marinated in spicy red chile and wood-grilled, served with black beans, and the classic accompaniments.19.50 Pato Encacahuatado- Maple leaf farm duck breast, with spicy red chile-peanut salsa, savory Yukon gold mashed potatoes and crispy onions. 21 Merluza en Tikin Xik- Chilean sea bass marinated in achiote and sour orange juice roasted in banana leaves and served with xnipec (Yucatecan tomato-habanero salsa) and rustic mashed potatoes. 21 Ternera en Tomamole- red chile-marinated Summerfield Farm free-range veal loin with tomamole sauce of roasted tomatillos, chile serrano and nuts; served with black bean budin. 21 Atún con Calamares en su Tinta- marinated yellowfin tuna with squid in its own ink, like moros y cristianos, olives, diced tomatoes, bay leaves; served with classic white rice. 22.50 Camarones en Verde- fresh Florida pink shrimp in a classic, rustic puree of green peppers, tomatillos, peas, parsley and garlic chives served with classic white rice. 20 Borrego en Mole Negro- Sugar River Farm baby rack of lamb with spicy chile ancho, chilcostle, chihuacle, and 28 other ingredients, served with black bean . 23 Huilotas Xoloth en - grilled bob white quail with roasted tomatoes, smoky chiles, chorizo, woodland mushrooms, Mexican rice garnished with avocado and queso fresco. 18.50 de Papa en Chocomole- crusty vegetarian potato cakes with prunes, tangy Mexican greens (verdolagas), grilled red onions, roasted vegetables and queso fresco. 14.50

Classic Mexican dishes vary from mild to spicy. We always have spicy condiments for you to add if you wish.

¡Buén Provecho! Geno Bahena, Executive Chef

Pedro Lira, Sous Chefs Jorge Pizaña and Jorge Manzano, Managers Jorge Lira Assistant Manager 18% gratuity added to parties of 6 or more. Please refrain from using cellular phones.