Básico’s Restaurant Week Menu Explores Oaxacan Mole

Credit: Básico (FB)

During the upcoming Charleston Restaurant Week, Básico will offer seven variations of mole, a type of sauce in Mexican cuisine.

Chef Bryan Cates has been working on his moles for the last few weeks and has created a handful of dishes including a red mole using benne seeds, an ingredient native to the Lowcountry, and a mushroom tamale with black mole sauce. You can see the entire menu below:

• Appetizers
  • Mole Roja and Huevos soft egg, charred onion, red mole, potato
  • Pork Pozole hominy, boudin, yellow mole broth
  • Mushroom Tamale black mole, wild mushrooms, crème fraiche, romesco
• Main
  • Pato Verde duck, green mole, pearl onions, parsnip
  • Lingua benne mole, radish, tortilla, sweet potato
  • Paella Carolina Gold Rice, Mole Chicken, Chorizo, Rabbit, Shrimp, Octopus, Sofrito, Fall Vegetables
• Dessert
  • Mole Amarillo yellow mole ice cream, plantain, buttermilk
  • Galletas y Leche  tonka bean milk, chocolate chip cookie

Restaurant Week begins on January 7 and runs through January 18. During the event, Básico will offer a three-course menu for $20. The restaurant is located at 4399 McCarthy St. in North Charleston. For more information visit their website.

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