12 Days of Mole
JOIN US FOR THE
12 DAYS OF MOLE
November 28th - December 9th
+
MOLE + TAMALADA BRUNCH ON SUNDAY, DECEMBER. 10TH!
Every year, Picos fans look forward to and travel far and wide to make it in for our 12 Days of Mole celebration! Each day brings a new mole! Some you may have tried and others are rarely seen, like the Mole Azteca + Mole Amarillito, and some are your favorites we served everyday like the Mole Coloradito and Mole Poblano. Either way-- each mole is crafted with love, attention to detail, respect for tradition and tons of flavor!
And don't miss out on a Houston holiday staple: The Mole + Tamalada Brunch-- from 10am-3pm on Sunday, December 10th
MAKE RESERVATIONS NOW
November 28
MOLE POBLANO
chicken breast covered in mole poblano served with mexican rice + refried beans
November 29
MANCHA MANTELES
pork and chicken braised in a oaxacan peanut and chile ancho mole with plantains, sweet potatoes, apples and pineapple, sprinkled with fresh green peas, served with mexican rice + refried beans
November 30
MOLE ALMENDRADO
chicken breast covered in mole almendrado, served with white rice + refried beans
December 1
PIPIAN VERDE
sautéed gulf shrimp in pipian verde, served with poblano/cilantro rice + sautéed spinach
December 2
MOLE AZTECA
beef tenderloin, in mole azteca, served with white rice + stewed black beans
December 3
MOLE AMARILLITO
pan seared catch of the day fish, served with a chipilin tamal, mole amarillito + crispy cauliflower
December 4
MOLE NEGRO
chicken breast covered in mole negro, served with mexican rice + your choice of beans
December 5
MOLE DE CIRUELA
roasted turkey breast in mole de ciruela served sautéed mexican squash
December 6
PIPIAN ROJO
pork ribs in pipian rojo, served with sautéed pursulane
December 7
MOLE MIAHUATECO
grilled pork chop, served pork chop, in mole miahuateco, served with sautéed oyster mushrooms + fried plantains
December 8
MOLE CUITLACOCHE
bacon wrapped quail, cuitlacoche mole served with cacahuatzintle corn
December 9
MOLE COLORADITO
boneless leg of lamb stewed in a rich, red oaxacan mole served with mexican rice + de la olla beans