Mole Festival & Día de los Muertos (26th October to 2nd November 2012)

Mestizo hosts our fourth "Festival del Mole". with a special menu of 12 & # 39; MOLE & # 39; sauces (Moh-Lay) and authentic recipes from Mexico. These sauces can consist of more than 40 ingredients, and each state of Mexico has its own regional specialties.

This time, it also coincides with the celebration of the & # 39; DÍA DE LOS MUERTOS & # 39; (Day of the Dead) on the 1st and 2nd of November together, and Mestizo will commission a special altar and have it exhibited in the restaurant to please our deceased & # 39; welcome back and enjoy a selection of seasonal favorites, including the delicious Pan de Muerto (bread of the dead) takeaway for £ 3 and £ 5. Bring your cameras and your appetite. If there is a special person you would like to remember, bring along a photo to put on our altar. In Mexico, the Day of the Dead is a time of remembrance and a joyful celebration of life.

MENU

ANTOJITOS – Appetizers

TAMALES: 2 steamed corn husks filled with masa and optionally pollo con molé, queso con rajas or puerco con salsa verde. 5.40

SOPA DE TORTILLA: (V) spiced fresh tomato soup with fried corn tortilla strips, sour cream, sliced ​​avocado and dried chili 6,50

GUACAMOLE: (V) freshly prepared avocado dip, served with tortilla chips and Pico de Gallo 6.50

CLASSIC NACHOS: corn chips with chilled beans covered in melted cheese and sliced ​​jalapeno peppers. The classic (V) 9.50 with chicken or chorizo ​​11.50

FLAUTAS: 4 crispy roasted rolled tortillas stuffed with chicken and garnished with salad, sour cream and green tomato salsa 7.20

EMPANADAS: Choice of 4 pieces of corn filled with cheese, potatoes, Cuitlacoche or Flor de Calabaza, served with sour cream and salsa Roja 7.60

JALADAS: (4) 4 cream cheese filled jalapeno peppers served with sour cream 6,80

QUESO FRITO: (V) Fried breaded cheddar cheese in a pool of green tomatillo salsa with cilantro, onions and sesame seeds 7.60

QUESO FUNDIDO: (V) Velvety melted cheese to spoon your warm flour tortillas, served with classic pico de gallo 7.80 with chorizo ​​or mushrooms 9.80

ENSALADA NOPALES (V) Tender cactus leaf with tomatoes, coriander, queso fresco, onion and jalapeño chili, served on a salad bed 7.50

CEVICHE DE CAMARON: Prawns marinated in lemon juice with chopped onions, tomatoes, serrano chillies and fresh coriander, served with avocado slices and tortilla chips 8.80

MIXED ANTOJITOS PLATTER: Selection of one flute, quesadilla, jalada and tamal per person 8.20

MOLE FESTIVAL MENU – PLATOS FUERTES
– main courses –

MOLE DE OLLA: More like a broth or a stew, this mole is made from BEEF chunks with Ancho, Mora, Mulato and Chipotle chili, garlic, tomatillo, onions, carrots, green beans, chayote, spices and corn dumplings. Add chopped onions, coriander, chili peppers, lime quarters and warm tortillas. 16:50

MOLE VERDE DE OLLA: (V) A sumptuous stock of tomatillo, onions, garlic, green chilli and cilantro with a selection of sweet potato yuca potatoes, sweetcorn, zucchini and green beans. Add chopped onions, coriander, chili peppers, lime quarters and warm tortillas. 11:50

All subsequent molasses dishes are served with rice and a selection of roast beans or fried potatoes

GUAJOLOTE EN MOLE POBLANO (originally from Puebla City): TURKEY in perhaps the most famous of all moles. (This may also be the cause of the first main argument for a newly married woman when she says, "My mother's mole is better than yours!"). Up to 40 ingredients made from chilli, nuts, seeds, spices, herbs and, of course, chocolate , 14:00

GUAJOLOTE EN MOLE NEGRO: Perhaps the most difficult mole to make. TURKEY with six types of chili; Chilguacle, Negro, mulatto, pasilla, ancho and guajillo as well as a large secret selection of seeds, nuts, spices, herbs and chocolates. 14:00

MOLE COLORADITO MIXTO (originally from Oaxaca): BEEF AND LAMB, in a complex assortment of fried chilies, including chiliancho and chilguacle, garlic, onion, parsley, sesame, cinnamon and chocolate. 16:50

PATO EN PIPIAN VERDE: Duck, in a green mole made of chili verde, tomatillo, pumpkin seeds, sesame, peanuts, garlic, cilantro, lettuce, onions, vinegar, cinnamon and chilli ancho. 14:50

CORDERO EN MOLE CARRETERO (originally from Amatitlan, Veracruz): LAMB CUTLETS, in a mole of Mulato, Pasilla and Ancho dried chili with almonds, peanuts, raisins, cocoa, cinnamon, tomato and plantain, prepared as a mixture with the meat and then in a banana leaf wrapped to cook. 16:00

CORDERO EN MOLE AMARILLO: LAMB CUTLETS in this "yellow mole" (originally from Oaxaca, home of the 7 moles), made from over 20 ingredients, including chili-guajillo, tomato, cumin, garlic and onion. £ 16.50

MANCHA MANTELES: CHICKEN OR PORK in this mole known as "Tablecloth Dyer" is prepared with a delicious selection of dried chili, including Mulato and Ancho, with peanuts, pineapple, peach, plantain, pear, yellow apple, onion, tomato, bay leaf, Cinnamon and black pepper. 14:00

CERDO O POLLO EN MOLE DE HIERBABUENA (originally from Petlancingo in the state of Puebla): SPARKLIFE or CHICKEN in a paprika guajillo, black pepper, cloves and herb Buena (similar to mint). Traditionally used for its health promoting properties as well as delicious. 14:00

CAMARONES EN MOLE DE TAMARINDO: KING PRAWNS in a rich, sweet and sour mole of pasilla negro and mulato, dried with almonds, pecans, sesame seeds, tomatoes, cloves, piloncillo (sweet), ginger, cumin, prunes, onions, garlic & tamarind , 14:50

PESCADO ENVUELTO DE HOJA PLÁTANO CON MOLE ROJO (from the Mexican coast – all 11,530 km away.): FILET FRESH HADDOCK, in a red mole of Ancho-Guajillo chili, garlic, onion, sesame, cinnamon and clove all in a banana leaf (Mixiote wrapped). A taste in a million. 14:50

PLATOS FUERTES – main courses
A few extra dishes from our A La Carte menu

FILLET TAMPIQUEÑA: filets of beef fillet accompanied by a chicken enchilada, guacamole, roasted beans and rice 24.00

POLLO TICUL: Yucatan-style chicken marinated in achiote, orange juice, garlic, cumin, oregano and honey, then wrapped in a banana leaf with onions, green peppers and tomatoes, baked and served with black beans and corn tortillas. 14:00

MIXIOTE DE CORDERO: Lamb or vegetable leg marinated with Mexican spice, wrapped in a banana leaf and cooked tenderly, accompanied by rice and corn tortillas. Lamb – 16.00 / vegetables – 9.80

CREPAS DE CUITLACOCHE: (V) (a Mexican specialty) Thin crepe pancakes filled with black corn mushrooms fried with onions, garlic, mushrooms, serrano chili and sweetcorn in a chef's special white cream sauce served with grilled vegetables. 12:00

POSTRES – Desserts
A selection of traditional desserts from Día de los Muertos

PAN DE MUERTOS: our special sweet "Day of the Dead" -Bread. Perfect for coffee. 2:00

TAMALES DULCES DEL DIA: 2 tamales of our chef's choice, filled with different sweet fillings – perfect for sharing – 5.40

CALABAZA EN TACHA: Candied Pumpkin & Sweet Potato in Syrup, Cinnamon & Vanilla 3.80

ATOLE: traditional mexican strawberry and cornmeal drink 1.80

HELADOS: A constantly changing selection of tropical fruit ice creams and sorbets 3.50

FLAN CASERO: a rich Mexican version of Creme Caramel – delicious 3,60

A tip of 12.5% ​​is granted for tables of six or more people

Mestizo Restaurant & Tequila Bar
103 Hampstead Road
London NW1 3EL
Tel. 020 7387 4064
www.mestizomx.com
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