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XAMACH becomes the epicenter of traditional cuisine with the Festival of Moles, a celebration of flavor and Mexican culture taking place from May 30 to June 15. During this time, visitors can enjoy four traditional recipes, reinterpreted with a modern twist, offering a unique sensory experience.
The festival showcases a spectrum of colors and flavors with exquisite dishes that highlight the richness of Aztec cuisine. Among these are Pipian Verde, a smooth sauce made from pumpkin seeds paired with lean Iberian pork; Manchamanteles, which combines a sauce made with ancho chilies, spices, and fruits, served on a tostada with shrimp and nopales; Mole Poblano, a complex mix with over 25 ingredients including chilies, nuts, spices, and cocoa, presented in a mini enchilada filled with chicken; and Mole Negro, the most intricate of all, which combines up to 35 ingredients, served in golden tacos filled with beef.
The prominence of mole at this festival is no accident; it is the result of a meticulous culinary process that dates back to pre-Hispanic times and was perfected during the Colonial era when Mexican cuisine was enriched with Asian and European influences. This gastronomic event not only highlights the richness of moles but also promotes culinary innovation, keeping ancestral flavors alive in contemporary presentations.
The Festival of Moles invites food lovers to immerse themselves in this unique experience, where each dish tells a story and every bite awakens the soul. To enhance the experience, XAMACH recommends pairing its moles with the sparkling wines from Torelló. With over 600 years of tradition, this family winery produces organic sparkling wines aged for a long time at their Can Martí estate in Penedès. Their fine, elegant bubbles enhance the festival’s flavors, creating an exceptional pairing already enjoyed in renowned restaurants in Spain and around the world.
XAMACH is a restaurant that pays homage to the rich Mexican cuisine recognized by UNESCO as a Cultural Heritage of Humanity. Its flavors, spices, cooking methods, and ancestral preparations are its distinctive hallmark. Designed to welcome friends and family in a cozy and cosmopolitan atmosphere, it offers a memorable dining experience. In every corner of XAMACH, Mexican customs remain alive, paying tribute to a tradition that has evolved without losing its essence.
Founded by Edgar Navarro Urruticoechea and Silvia Sánchez Briones, with the addition of Érik Báez Torres as executive chef, XAMACH offers an authentic culinary experience, featuring traditional recipes used by our ancestors. Its welcoming atmosphere is ideal for sharing with loved ones and enjoying signature dishes like the Molcajete Xamach or flambéed fish, in addition to hosting events that celebrate Mexico’s gastronomic culture.
Referrer: MiMub in Spanish
