La Morada

Mole Negro

Oaxacan black mole with two dozen ingredients, ladled over chicken — the dish that put La Morada on critics' lists

Mole Poblano

Rich, mild chocolatey mole with over 20 ingredients, served over chicken

Mole Negro

Oaxacan black mole with two dozen ingredients, ladled over chicken — the dish that put La Morada on critics' lists

Mole Rojo

Red mole built on guajillo and ancho chiles — earthier than the black, served with chicken or pork

Mole Rojo

Red mole built on guajillo and ancho chiles — earthier than the black, served with chicken or pork

Mole Blanco

Rare white mole blending chicken broth, garlic, onions, chiles, and four kinds of nuts

Mole Rojo

Red mole built on guajillo and ancho chiles — earthier than the black, served with chicken or pork

Mole Verde

Bright green mole with pepitas and herbs — lighter than its siblings, often paired with pork

Squash Flower Tacos

Seasonal vegan tacos with squash flowers, available June through September

Tlayuda

Crisp Oaxacan flatbread layered with beans, cheese, and toppings — the signature street food of Oaxaca

Al Pastor Tacos

Traditional marinated pork tacos with pineapple and cilantro

Handmade Tortillas

Pressed-to-order in the kitchen — the foundation of every plate that lands at your table

Handmade Tortillas

Pressed-to-order in the kitchen — the foundation of every plate that lands at your table

Handmade Tortillas

Pressed-to-order in the kitchen — the foundation of every plate that lands at your table

Vegetable Enchiladas

Corn tortillas filled with vegetables, topped with mole sauce and crema

Mole Oaxaca

Very spicy traditional Oaxacan mole with smoky dried chiles