Pollo en Mole Poblano (Spanish)

Chicken thigh quarters (bone-in) prepared with a Puebla-style mole sauce.

Roasted red potatoes seasoned with a rosemary and black pepper blend.

A colorful blend of steamed squash, green beans, carrots, and sweet red peppers.

A combination of steamed rice, mushrooms and wild rice, simmered in a flavorful chicken broth.

A colorful blend of steamed cauliflower, broccoli, and carrots.

Fresh steamed broccoli florets.

(recommended)

A saffron seasoned seasoned yellow rice with vegetables and wild rice.

White long grain rice seasoned with butter.

Whole green beans seasoned in a flavorful chicken broth.

A flavorful blend of long grain white rice and colorful vegetables.

Heirloom tomatoes layered with parmesan cheese and oregano, baked to perfection.

Spicy rice cooked with tomatoes, onions, and curry.

Butternut squash roasted until tender and lightly caramelized with warm spices.

Combo of white rice, kidney beans, carrots & onions cooked in coconut milk w/ginger & thyme.

(recommended)

Peeled plantains tossed in butter, honey and cinnamon, baked to perfection.

Fresh baby carrots sauteed with pineapple glaze.

Russet potatoes and carrots stew seasoned with hot scotch bonnet peppers.

Sauteed cabbage in savory butter sauce, with fresh carrots and thyme.

Carrots simmered in five warm, fragrant spices.