Continuing its commitment to Mexican traditions, Velas Resorts introduces new Mole and Ancestral Beverage pairings for its guests. Available at the properties in Los Cabos, Riviera Maya, and Riviera Nayarit, these tasting experiences are designed to enhance the palate, highlight the diversity of Mexican cuisine, and celebrate the historic traditions surrounding some of the country’s Denomination of Origins.
On Mexico’s Pacific Coast, Grand Velas Riviera Nayarit offers a trilogy of mezcal and mole pairings in a session that dives into the rich tapestry of flavors while uncovering the cultural significance and historical roots of each dish and spirit. Pink Mole with tender octopus confit in hazelnut butter, alongside roasted corn and beets, is perfectly complemented by the smooth Mezcal Amarás Espadín. A unique Tlacoyo filled with grasshoppers and aged cheese, doused in a rich black mole, is complemented by the aged nuances of Mezcal Amarás Espadín Reposado. Finally, a savory chicken roulade served with green Pipian, confit carrots, and a fresh salad is thoughtfully paired with the refined Mezcal Zignum Reposado. This tasting session is priced at $79 USD per person.
On Mexico’s Caribbean coast, Grand Velas Riviera Maya’s tasting kicks off with a pairing of Mole Michoacano and Charanda, a Mexican spirit similar to rum that is derived from sugarcane. The wood, honey, and candied oranges from Charanda match the fruity sweetness of pasilla chili in the mole. Yellow Mole then finds its perfect match in the lesser known agave spirit Bacanora, drawing on shared smoky notes and a balanced acidity. The Hoja Santa and aniseed notes of Bacanora complement the mole’s complexity. Finally, a White Mole paired with Sotol, a distilled spirit from the Chihuahuan desert, showcases herbal aromas and the sweetness of Sotol, merging with the almond and chile de agua flavors in the mole. The complexity of Oaxacan Mole Negro is matched by the smoky and sweet undertones of Mezcal, enhancing the mole’s spicy and sweet balance. Finally, Green Mole’s epazote notes, reminiscent of fennel and mint, find harmony in the herbal essence of white tequila, with a nod to toasted green seeds in the mole’s aftertaste. The tasting session is included in the resort’s weekly activities program for adults as part of the all-inclusive rate.
Later this year, on International Mole Day (October 7), Grand Velas Los Cabos and its neighboring sister property Grand Velas Boutique Los Cabos invite their guests to celebrate with a special tasting session included in the nightly rate. At Grand Velas Los Cabos, visitors can indulge in a range of mezcals like the fruity Alipus San Andres, the clear-toned Alipus San Juan noted for its long fermentations and fruity tones, and Alipus San Baltazar, known for its herbal and citrus nuances. Grand Velas Boutique Los Cabos continues to elevate the experience with premium mezcals such as Colores Tepeztate, celebrating Oaxaca's heritage, Tobala Colors with its subtly smoky and green tea notes, and the earthy Cuishe Colors. Both hotels feature a mole menu designed to pair perfectly with the nuanced flavors of the mezcals. Mole dishes on tap include an amuse-bouche of mushrooms barbacoa sope, followed by a distinctive tlayuda featuring tatemado octopus in black mole mezcal, accompanied by a quelites salad and avocado. Main dishes elevate the mole experience with options like beef filet and short rib served with a duo of moles—recaudo negro and mole de olla—alongside mashed potatoes and grilled organic vegetables, as well as a chicken roulade enveloped in a pink mole from Taxco, paired with amaranth and fresh garden vegetables.
For reservations or more information, call 1-888-407-4869, email reservations@velasresorts.com or visit https://www.velasresorts.com/.
