Los Moles

Mole Negro Enchiladas

Dark, chile-rich mole with bitter chocolate undertones draped over rolled corn tortillas — the dish that anchors the entire menu

Mole Verde

A brighter, herbaceous counterpoint to the negro — lighter and tangy, typically served over chicken

Tamales

House-made masa with mole-braised filling, steamed to a soft, cohesive texture that holds together without being dense

Pozole

Hearty hominy soup with a red or green broth, garnished with cabbage, radish, and dried oregano — a warming bowl worth ordering on colder evenings

Chile Relleno

Poblano stuffed with cheese and fried in a light egg batter, served with a tomato sauce — execution can be inconsistent but on a good night it's satisfying