Sun, May 16

It's finally time to say 'Olé' to Molé'

Mariscos and peach sangria

Mariscos and peach sangria

“Coming, September 2020, to The Arabella Sedona, Molé, Fine Cuisine of Mexico. With a modern interpretation, Molé is proud to present generations of authentic recipes, including homemade tortillas, salsas, and, of course, traditional molé made from scratch.”

Located on SR 179 N, where Elote Restaurant was before moving to Jordan Road, Molé is part of the Wild Thyme Group Restaurants led by well-known Sedona entrepreneur, Heinrich Stasiuk.

Jeff was especially excited for the new restaurant. He vows “no Mexican restaurant shall go untested”. We kept watching for signage to change from “Coming Soon” to “Open”

In November it did open, and we were some of the first guests. We had seen the menu online and had our hearts set on a duck entrée, only to learn from the corporate chef Jay, who was there, that with good reason, duck was not available that night.

It did not matter. We had much to choose from and it was all perfectly prepared that day, as advertised. We started with a ceviche appetizer. Not true. We started with margaritas. Then had the ceviche. For entrees Jeff had Lamb Adobo (Colorado lamb shank, ancho mole sauce, mint crema and queso fresco) and Suzie, Grilled Swordfish (“Line-Caught Pacific Swordfish”, Mole Verde and other garnishes).

Peach Sangria was a nice accompaniment, better than the “Rojo” according to Jeff. We finished with “perfecto” Prickly Pear Flan. The entire dinner was as good as any higher end Mexican restaurants in town and just a touch different to set itself apart.

We visited again with friends, Camilla and Jack Ross. The Rosses were enamored with the larger-than-life portrait of Frida Kahlo adorning the wall. “We love Frida, says Camilla.

It was a beautiful sunset evening and the shaded patio, with its great north-eastern views, could have been our choice to eat but we decided on inside. A good choice because later a large party was seated there.

Our foursome became a six-some when Larry and Fern Kane, friends of the Rosses, joined us. Don Seegell, Area Manager for the Wild Thyme Group and on the premise made it extremely easy for us to relocate to a larger high-top table.

Our same server, Blanca, came along with us. Camilla, at Blanca’s invitation, ordered the cornbread, made in, and delivered in a small cast iron skillet. Thumbs up, Camilla said. Her vegan request for no cheese was honored.

Camilla raved about the Vegan Enchiladas, filled with sauteed spinach, mushrooms, mole verde and pico de gallo. Jack ordered the Carne Asada (Harris Ranch prime skirt steak in red chimichurri) He passed his charred jalapeño to Larry, who had the same dish. Jeff chose the Carne Adovada (Sante Fe style smoked pork shoulder).

He consumed his charred jalapeno! Suzie went with the special of the night-Mariscos (sea bass, shrimp and mussels in a delicious fish broth and toasted garlic bread! Margaritas and Peach Sangria went with all.

Molé is open seven days a week, reservations accepted. Lunch is available M-F beginning at 11:30 a.m. while dinner every night begins at 4:30. Monday-Friday lunch is served beginning at 11:30. Brunch is available Saturday and Sunday from 10:30 – 3:30. Check for menus or call 928 282 7177.

Of interest to us was the information shared with us by Janeen Trevillyan, historian at the Sedona Heritage Museum. We were curious about a plaque on the west side of the building that houses Molé Restaurant.

It states that a Civilian Conservation Corp (CCC) camp exited on the location during the Great Depression. Janeen confirmed that up to 200 single men from distant locations were housed there between 1933 and 1939 and given prideful work.

The 311 Company of Sedona worked with the U.S. Forest Service to build the barn on Brewer Road, the original site of the Forest Service Station. The CCC performed other projects, particularly shoring up roadsides like those on Schnebly Hill.

Together with men from the next camp in Clarkdale, it built the pump house behind Creekside Plaza. The WPA projects were staffed by married men in their own hometowns to promote family togetherness. Thank you for relevant history, Janeen.

And thank you to the Molé staff and our old and new friends.

To Your Health and Happiness, Jeff and Suzie at The Dunnery

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