Ray’s Executive Sous Chef Gustavo Guerra hails from Lagos de Moreno, Jalisco, Mexico and he’s graciously whipped up his Pollo en Mole Oaxaqueño in honor of Hispanic Heritage Month!

This limited quantity dish will be available in the Boathouse and Café starting Friday, September 15 until it’s gone!

Pollo en Mole Oaxaqueño pan seared chicken breast, chayote, radish, marjoram garnish.

Gus’ mole recipe originates from Oaxaca and includes a delicious blend of chiles, spices, pepitas, raisins, Mexican chocolate and much more. He shares that the key to the best mole is starting with good quality chiles; his favorites are mulato, ancho/pasilla, guajillo and cascabel pods – all of which come dried and are reconstituted to create a deep, rich flavor. It takes at least two-days to prepare the mole to achieve the perfect taste and texture.

Gus makes this mole at family celebrations and get togethers, as well as his other favorite dishes including pozole verde, shrimp ceviche tostadas, and nopales (cactus leaves).

Look for different specials inspired by Gus’ heritage throughout the next four weeks!