The first European explorers set sail with hopes of finding new, exotic spices to placate the palates of epicurious monarchs, but all they found were heaps of inedible gold. Pick up where they left off by broadening your mouth's horizons with today's Groupon: for $10, you get $20 worth of Mexican fare at Molcas Mexican Restaurant in Northwest Hills.
Molcas rolls up an array of authentic Mexican and Tex-Mex dishes to please all manners of picky palates. Kick off stomach shindigs with socializing spoonfuls of homemade tortilla soup, a rich medley of seasoned chicken, vegetables, diced avocado, and jack cheese ($5.99). This cochinita pibil plates tender pork baked in achiote and cooked on a bed of banana leaves ($11.99) to stagger patrons with flavors from the Yucatan Peninsula, a region know for elegant flavors and heated rivalries with nearby isthmuses. Keep taste buds confused with a border-blending tamale dinner, a tasty Tex-Mex trio sealed in a savory cell of chili con carne sauce ($8.99). Molcas also carries an extensive selection of specialty items including breakfast tacos ($2.99 for three) that allow patrons to enjoy Mexican flavors from the time the sun rises in the East till it sets in its summer home on Lake Tahoe.
- For the best of both worlds, the Molcas Plate includes one enchilada with chili con carne sauce and one crispy taco. Each plate is served with rice and beans and includes an iced tea for dine-in customers. – Kathryn Eakens, Community Impact Austin
- The food was very tasty; it has its own unique flavors. Love the salsa and the thin, light chips. Just the right heat for me.. – Robynartist, Citysearch
Molcas Mexican Restaurant
The path to Yucatán’s cuisine ends at Molcas Mexican Restaurant, where a newly renovated dining room gives rest to travelers on a quest for food. Kitchen workers stuff tamales full of stewed pork and cheese the same way you stuff a teddy bear. Pots full of mole bubble on the stove, ready to be ladled onto chicken and enchiladas. Dishes such as cochinita pibil—tender pork baked in achiote on banana leaves—envelop patrons with scents from the Yucatán Peninsula, a region known for elegant flavors and heated rivalries with nearby isthmuses.
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