“Pollo en Mole” – Chicken in Mole Dinner for 4

Take your pick from Mexico’s most iconic moles: mole poblano and mole negro! Mole poblano is made with dry roasted poblano peppers and a rich blend of ground nuts, herbs, and spices. Mole negro is an iconic Oaxacan dish and the most rich of all moles; it’s made with a blend of nuts, roasted chiles, indigenous spices, and pure cacao.

Chef Arnaldo Richards is a third-generation chef who started learning his grandmother’s recipes at age 13 while growing up at his family’s restaurants in Monterey, Mexico. Many of those authentic Mexican dishes and sauces are still on the menu at his legendary restaurant, Picos, which opened in 1984 and remains one of Houston’s most beloved Mexican restaurants.