Every mole on this menu is built from whole dried chiles, toasted spices, and patient fire. We change the protein, never the discipline.
The ancestral recipe. Twenty-three ingredients slow-toasted and ground on the metate, simmered for six hours until it turns the colour of polished obsidian and tastes like chocolate, smoke, and time.
Chicken · Sesame · Almond · Plantain
Deeper, darker, more austere. Built on chilhuacle and mulato chiles, with hoja santa and Mexican chocolate folded in at the last moment.
Chicken · Toasted chile · Avocado leaf
Bright, fruity, almost festive. Ancho and guajillo chiles, ripe tomato, a whisper of raisins. We serve it with pork belly confit.
Pork belly · Pine nut · Raisin
Pumpkin seeds and tomatillos, brightened with epazote and Serrano. A weekday mole — the one grandmothers keep ready on the stove.
Chicken thigh · Pumpkin seed · Epazote
Our Sunday plate. Whole roast turkey, mole poblano ladled generously, rice with fresh corn, hand-pressed tortillas still warm.
Whole turkey · Two sauces · Seasonal rice
The forgotten mole. Costeño yellow chiles, guajillo, masa broth, a thread of xoconostle. Spicy, sour, deeply comforting.
Pork loin · Yellow chile · Sour prickly pear
Pasilla chile broth, crisp tortilla strips, avocado, queso fresco.
Sweet corn tamale, crema, cotija, a spoonful of mild salsa verde.
Avocado ground traditionally with onion, cilantro, serrano, lime.
Oaxaca and Chihuahua cheeses, chorizo, fresh tortillas.
Goat's milk caramel custard, a spoonful of whipped cream.
Crisp fried tortilla rounds, cinnamon honey, a hint of anise.
Dark chocolate, pasilla chile, almond crust.
Agave spirits, fresh waters, and a michelada that answers the question of what to drink at noon.
Rice, cinnamon, vanilla, a drop of condensed milk.
Hibiscus tea, fresh lime.
House tomato blend, chipotle, beer, salt rim.
Smoked agave, single village. Served neat with orange and sal de gusano.
Mole Poblano asks for something to drink that won't fight it. We recommend a young mezcal from Oaxaca, or a Mexican lager served cold and unadorned. Our team will help you pair — ask, and we'll taste the mole with you before you commit.