“Moles y Flores” is HOUSE's Day of the Dead season, running from October 1 to November 2. During those weeks, HOUSE's Mexican-Mediterranean cuisine with a Californian twist turns fully toward its Mexican roots.
Chef Daniela Salgado presents three types of mole—Pipián Verde, herb-based; Manchamanteles, fruit-based; Mole Negro, rich—and each dish is finished with a floral touch. To start, Mezcalinas by Cristhian Bustos. With each mole, a recommended glass of Casa Madero. And every morning, two varieties of freshly baked Pan de Muerto.
It's a table you'll want to linger at: mole, wine, and after-dinner conversation in the garden, just a few steps from the Palacio de Cortés.
Cristhian Bustos' bar kicks off the season with Oaxacan mezcal, reposado tequila, Grand Marnier, and lemon, served on the rocks with a Tajín sugar rim.
Each mole is made with ingredients that define Mexican cuisine: black chilhuacle, toasted pumpkin seeds, mulato chili, tamal nejo, hoja santa, avocado leaves, fruit, and chocolate.
And there's something we hear often at the hotel, especially from guests who have traveled all across Mexico: that our Mole Negro is the best they've ever tasted on all their trips. But we'd rather let them say it themselves.
HOUSE is the restaurant at Las Casas B+B, a boutique hotel with a MICHELIN Key in Cuernavaca's Historic Center.
During the Day of the Dead weekend: mole and wine in the garden, a night at the hotel, and breakfast at HOUSE the next morning. Be sure to order the Pan de Muerto.
In Morelos, fall isn't defined by red leaves and sweaters. It's defined by marigolds, offerings, bread, tamales, mole and mezcal.
In Mexico, when something is important, there’s mole on the table. At a baptism, a quinceañera, a graduation, or a wedding—it’s the dish we cook to bring the family together. And on the Day of the Dead, when our loved ones return, we place their favorite mole on the altar, along with their tequila, their cigarettes, and everything else they loved most.
In Ocotepec, a town near Cuernavaca, the tradition of the “new offerings” honors for the first time those who died during the year. The INAH documents altars where bread, plantains, tamales, marigolds, candles, food, and drinks are part of a celebration shared by families and visitors.
In the offering, mole and flowers always share the same space. At HOUSE, we celebrate them the way we know best: at the table, across from the Palacio de Cortés.
October 1 through November 2 at HOUSE Restaurant, across from the Palacio de Cortés, in Cuernavaca's Historic Center.
