Patience
Six hours is the minimum for a serious mole. We don't shorten it. We don't cut corners. We start earlier in the morning than is reasonable.
Our Story
We cook one thing
We cook one thing
very, very well.
AURA Mexican is a kitchen in Mexico City that has spent six years learning how to make one dish properly. Everything else on the menu is in service of it.
AURA began with a notebook. Chef María Solís spent two years travelling the state of Puebla, sitting in kitchens, taking notes, asking grandmothers about their moles. She came back with thirty-two recipes and a single conviction: the best mole is the one you make for the people you love, slowly, with nothing to prove.
She opened AURA in 2019 in a quiet street in Roma Norte. Twelve tables. A single mole on the menu. Diego Ramírez, a man who had been grinding chiles since he was fifteen, agreed to come out of retirement to oversee the metate. Today, AURA rotates between six moles — but the discipline is unchanged. Everything is toasted, ground, and simmered by hand, every morning, before the doors open.
We do not serve a thousand dishes. We serve mole. And we serve it the way it deserves to be served: with respect, with time, and with people who care about it as much as we do.
What we believe
Three Things
Origin
Every chile we use is named — chilhuacle, mulato, ancho, pasilla, costeño. Every spice is toasted by hand. We know the villages these ingredients come from.
Hospitality
A table at AURA is a slow evening. We seat you, we bring you something to begin, and we don't rush the main course. The kitchen sets the rhythm.
The Kitchen
The People
Head Chef & Founder
Chef María Solís
Head Chef & Founder
Born in Puebla. Trained in her grandmother's kitchen, then at culinary school in Mexico City. Spent four years cooking in kitchens across Oaxaca before opening AURA in 2019.
Mole Master
Diego Ramírez
Mole Master
Sole custodian of the metate. Diego has been grinding mole for thirty-one years. He decides when each batch is ready, and only he decides.
Pastry Chef
Lucía Hernández
Pastry Chef
Desserts at AURA are her quiet rebellion. Lacteada cakes, goat's milk caramel, a chocolate cake that flirts with pasilla chile.
Timeline
Six Years
2019
AURA opens in Roma Norte with twelve tables and a single mole recipe.
2021
Diego joins. The kitchen begins rotating between six moles.
2023
Featured in a national list of the country's most considered regional kitchens.
2025
Two thousand kilos of dried chiles toasted, one plate at a time.