Top Mole dishes in New York

A rich, complex Pueblan mole sauce over chicken — the kitchen's regional specialty

Cheese and chicken enchiladas draped in a rich pumpkin sauce — reviewers call these some of the best they've ever had.

Corn tortillas filled with chicken, smothered in rich, complex house-made mole sauce.

Slow-cooked duck in a complex house mole — the kind of deeply spiced, bittersweet sauce that takes days to build and shows what separates this from casual Mexican

A complex, slow-built mole sauce that shows real depth and patience — the kind that takes days to make properly

Tortillas bathed in a house-made mole, the kitchen's signature regional technique.

Oaxaca's deeply layered dark mole built from chiles, chocolate, and toasted spices, typically served over chicken

Chicken in the long-cooked Pueblan mole — deep, brick-red, with chocolate and chile notes — served with rice.

House mole over chicken-filled tortillas with sesame and crema

Taco with chicken in richly sauced mole—meaty and deeply flavored.

The kitchen's mole preparations are complex and slow-cooked, offering depth that justifies the upscale positioning — best when the kitchen is firing

Tender chicken enchiladas draped in a dark mole sauce — not the most complex mole you'll find but satisfying and well-portioned