Molé Restaurant

Name: Molé Restaurant
Address: 1335 W Summit Pkwy, Spokane, WA, 99201, US
Telephone: 509-401-8050

Mexican

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1335 W Summit Pkwy, Spokane, WA 99201
509-401-8050
Last verified: August 2026

A spread of dishes at Molé Restaurant including grilled meat, quesadilla, and ceviche

Appetizers

Molotes$14.00
Stir-fried potatoes and chorizo wrapped in a crispy handmade corn tortilla, fresh guacamole sauce, black bean paste, cabbage, queso fresco, guajillo aioli
Chori-Queso$15.50
Oven skillet of spice-toasted chorizo with black bean and melted quesillo, served with sour cream, pico de gallo, guacamole, and house made corn tortillas
Nachos Libre$20.00
Crispy tortilla chips in a three cheese blend, topped with beans, carne asada, pollo enchilado, sour cream, fresh guacamole, pico de gallo

House Specials

Molé Negro$26.00
Rich Oaxacan molé negro sauce served with rice, chicken (bone-in) or pork ribs
Salmon Molé$32.00
Salmon in rich Oaxacan molé rojo or negro sauce, served with broccoli, carrots, yellow squash and rice
Barbacoa de Borrego$30.00
Oaxacan style rack of lamb shoulder cooked low and slow with aromatic avocado leaves, black bean sauce and rice
Mango Habanero "Rib-eye" Fajitas$38.50
Grilled ribeye, sautéed onions, mix of bell peppers, and tomatoes, served with rice and beans
Carne Asada$31.00
Grilled sirloin flap steak with fried jalapeno and grilled chambray onions, served with rice and beans

Ceviche and Crudos

Ceviche Mixto$23.50
Mahi-mahi, yellowtail, shrimp, and octopus cured in fresh lime juice, red onions, fresh garlic, cilantro, crema de aji, and chili Manzano
Aguachile$23.50
Shrimp and octopus cured in fresh lime juice with cucumber, radish, jalapeño, red onion, cilantro and avocado

Tacos Sabrosos

Baja Fish Tacos$23.00
Crispy beer-battered mahi-mahi, red and green cabbage, pico de gallo, pickled red onions, grilled pineapple salsa
Camarones al Pastor$23.00
Jumbo prawns marinated in rich guajillo smoky pepper sauce, topped with pineapple salsa

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Ceviche & aguachile: Ceviche combines seafood with citrus juice and ingredients such as onion, chile, cilantro and tomato. Recipes vary throughout Mexico's coastal regions. The acid changes the texture and appearance of raw seafood, but it does not make raw seafood microbiologically equivalent to cooking it with heat. Aguachile, particularly associated with Sinaloa, is commonly made from raw shrimp dressed shortly before serving with lime, fresh chiles, cucumber and red onion. It can be seriously hot. Cóctel de camarón is a shrimp cocktail commonly served in a tomato-based sauce, while campechana usually combines several kinds of seafood. On this menu as: Ceviche and Crudos · Ceviche Mixto · Aguachile.
Mole: Not one sauce but an enormous family of sauces built from combinations of chiles, spices, seeds, nuts, fruits, herbs and other ingredients. Some contain chocolate; many do not. Puebla is famous for mole poblano. Oaxaca is particularly celebrated for its variety of moles, including dark mole negro and green mole verde. Mole is commonly served with poultry or other meat, accompanied by rice and tortillas, but both recipes and uses vary widely. On this menu as: Molé Negro · Salmon Molé.
Al pastor: Marinated pork cooked on a vertical spit called a trompo, then sliced for tacos. The style developed in central Mexico from spit-roasting techniques brought by Lebanese immigrants and is related to shawarma. Many versions use dried chiles and achiote, and pineapple is a common accompaniment. In Tijuana and parts of northwestern Mexico, a closely related style is commonly called adobada. Preparation varies, and not every restaurant advertising pastor uses a trompo. On this menu as: Camarones al Pastor.
Carne asada: Grilled beef, chopped or sliced for tacos, burritos and plates. Skirt, flank and other relatively thin cuts are common, with seasoning ranging from little more than salt to marinades containing citrus, garlic or other ingredients. Carne asada is particularly associated with northern Mexico and is also the name for the social tradition of gathering around a grill for a carne asada cookout. On this menu as: Carne Asada.
Barbacoa: A family of slow-cooked meat preparations rather than one single recipe. Traditional styles in central Mexico may use lamb or goat cooked slowly, historically in an earth oven and sometimes wrapped in maguey leaves. In northern Mexico and Texas, beef and especially beef cheek are common. Barbacoa is often associated with weekend mornings and may be served with a broth or consomé produced during cooking. On this menu as: Barbacoa de Borrego.
Baja fish tacos: The classic Ensenada-style fish taco pairs battered and fried fish with a corn tortilla, shredded cabbage, creamy sauce, salsa and lime. The style is strongly associated with Baja California and has had an enormous influence on Southern California taco culture. Menus may also offer grilled fish or similarly prepared shrimp tacos. On this menu as: Baja Fish Tacos.