THE STREET- An Evening Taco Adventure

The Street - An Evening Taco Adventure explores the night street foods of Vallarta. While strolling the Emiliano Zapata and 5 de Diciembre neighborhoods, you will sample an amazing variety of authentic regional eats.

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“Best tour in Puerto Vallarta”

"I just completed the Vallarta Food Tour around the Zona Romantica and Centro and it was fantastic! Our guide Lindsay not only showed us around the restaurants and food stalls but explained some of the history and culture of Puerto Vallarta"

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WHAT TO EXPECT FROM “THE STREET - A Taco Adventure” FOOD TOUR?

The Street Taco Tour uncovers typical Vallarta street foods at night. We visit stands known and loved by locals, stands that have been around for generations.

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Eat. Explore. Experience.

Eat wonderfully delicious regional foods. Explore the sights and sounds of beautiful Vallarta. Experience the rich folklore and warmth of Mexican culture.

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Discover Puerto Vallarta

An insider’s view into Puerto Vallarta. Our knowledgeable and passionate tour guides will open your eyes to the richness of Puerto Vallarta’s history and architecture and satiate your appetite with an unforgettable culinary adventure. Learning has never been so satisfyingly delicious!

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Discover Pitillal

Enjoy tantalizing food tastings and refreshing drinks. You will enjoy a sampling of mouth-watering food at family-owned restaurants and stands, sip on refreshing local drinks on nine mouth watering stops. Enough for a satisfying lunch!

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MOLE ROSA

Sample a tantalizing trio of moles from three different regions expertly-crafted by award-winning Chef Gunther, a 4th generation chef with Vallarta Food Tours.

Mole

Mole Rosa is located in the Zona Romantica and is opened Tuesday-Sunday at 10am-1o pm.

Recipe courtesy Soledad Lopez

Prep Time:
50 min
Inactive Prep Time:
1 min
Cook Time:
25 min
Level:
Easy
Serves:
6 servings
Ingredients
  • 1 pound ancho chiles
  • 1/2 pound guajillo or dried mirasol chile
  • 1/2 pound dried cascabel chile, or rattle chile
  • 2 pounds tomatoes, chopped
  • 1 pound Mexican green tomato or tomatillo, chopped
  • Corn oil
  • 1 telera roll or 4 slices white bread
  • 1 cinnamon stick
  • 4 to 5 cloves
  • 4 to 5 whole peppercorns
  • 1 sprig fresh thyme
  • 1 pinch cumin
  • 1/2 cup sesame seeds
  • 1/2 cup shelled peanuts
  • 1/2 cup blanched almonds
  • 1/2 cup small raisins
  • 1 1/2 plantains, chopped
  • 1/2 cup walnuts
  • 1 small onion, roasted, then chopped
  • 1 small garlic clove, roasted, then minced
  • 1 corn tortilla
  • 1 piece unsweetened chocolate square, Mexican chocolate is preferred
  • 1/2 cup chicken stock, plus 2 1/2 cups
  • 3 tablespoons vegetable shortening

Directions

Toast ancho, guajillo, and cascabel chiles in a heavy skillet until skins blister. Remove from skillet and stem, seed,  and devein chiles. Set aside.

Place tomatoes and green tomatoes in a saucepan and bring to a boil. Drain and blend in blender or food processor and set aside.

In a large saucepan, heat corn oil over low flame. Cut the telera  bread or 4 slices of white bread, into pieces and fry in the corn oil  until golden brown. Add cinnamon stick, cloves, peppercorns, thyme, cumin, sesame seeds, peanuts, almonds,  raisins, plantains, and walnuts. Stir ingredients together. Add more  corn oil, to coat ingredients lightly. Add chopped roasted onion and  minced roasted garlic. Continue to fry over low flame for about 20  minutes. Add blended tomato mixture. Remove from heat and set aside.

Place corn tortilla over open flame and cook until burnt and crispy. Cut up and set aside.

In a medium frying pan, fry roasted chiles in corn oil along with  burnt tortilla pieces for a few minutes. Combine tomato/spice/nut  mixture with chile mixture in large saucepan. Add chocolate piece and  cook until melted over a low flame. Add about 1/2 cup chicken stock to  mixture and stir. Place mixture into blender or food processor and puree until all ingredients have combined completely. More chicken stock may  be added to smooth out sauce.

In a large saucepan, heat vegetable shortening. Cook the puree in the shortening, stirring constantly. Add more of the chicken stock until you achieve the right level of consistency that you’d like. Warm sauce for another 30 minutes over a low flame.

You can go through all of this or you can just take Vallarta Food Tours :)

Mole Rosa