Restaurant Week Menu Explores Oaxacan Mole

Básico’s Restaurant Week menu will feature seven variations of mole, a term for sauce in Mexican cuisine. From red mole and eggs to a mushroom tamale with black mole sauce, the dishes that Chef Bryan Cates has developed are more than just a good restaurant week deal. They’re an easy way to try something new and interesting.

Chef Cates has been working on his moles for the last few weeks and has created a red mole using benne seeds, an ingredient native to the Lowcountry. “‘Coloradito’ is the traditional name for this mole, meaning a ‘hint of red’ or ‘on the naughty side,’ depending on how you translate it,” says Cates. “This sauce is just that. Benne seed is the dominant flavor, but it is fruity, spicy, herbaceous, slightly bitter from the dark chocolate, and has an earthy richness that rings through on the back end. The guajillo peppers give it the red hue and a slight darkness comes from the chocolate.”

Restaurant Week begins January 7 and runs through January 18. Each night Básico will offer a three-course menu for $20. Básico is open Tues.-Fri: 11 a.m.-10 p.m. Sat: 10:30 a.m.-10 p.m. and Sun: 11 a.m.-9 p.m. 4399 McCarthy St. North Charleston. (843) 471-1670. basicombrc.com

 

Básico Restaurant Week Menu

Appetizers

Mole Roja and Huevos soft egg, charred onion, red mole, potato

Pork Pozole hominy, boudin, yellow mole broth

Mushroom Tamale black mole, wild mushrooms, crème fraiche, romesco

 

Main

Pato Verde duck, green mole, pearl onions, parsnip

Lingua benne mole, radish, tortilla, sweet potato

Paella Carolina Gold Rice, Mole Chicken, Chorizo, Rabbit, Shrimp, Octopus, Sofrito, Fall Vegetables

 

Dessert

Mole Amarillo yellow mole ice cream, plantain, buttermilk

Galletas y Leche  tonka bean milk, chocolate chip cookie