SPECIAL SAUCE: THE ULTIMATE GUIDE TO L.A. MOLE
- •There are more than 300 varieties of mole in Mexico. You can find a number of them here in L.A.
- •Best Mole Oaxaqueno: Gish BacGish Bac, 4163 W Washington Bl., Mid-City: Most Oaxacan moles in L.A. come from the Valles Centrales region of Oaxaca--like at Gish Bac, where you can get mole negro, amarillo and a silky smooth mole coloradito, made with chile ancho, tomato and bitter chocolate.
- •Best Mole Poblano: El TexanitoAcross the street from the Alameda Swap meet is Faro Plaza--hidden deep in the plaza is this comedor filled with home-cooked Mexican food. Cristina, one of the cooks at El Texanito, whips up the best mole poblano in the area. Worth the adventure. 4501 Alamada St. Central Alameda.
- •Most Distinguished Mole: GuelaguetzaGuelaguetza, 3014 W Olympic Bl., Koreatown: No one has done more than the Lopez family in promoting mole in L.A. at their James Beard Award winning Guelaguetza Restaurant in Koreatown. Great mezcal selection to go with.
- •Best "Haute-Mexican" Mole: La Casita MexicanaLa Casita Mexicana, 4030 Gage Ave., Bell: Chefs Jaime Martin del Campo and Ramiro Arvizu of La Casita Mexicana were the first to introduce Mexican haute cuisine-style moles and pipianes to Los Angeles when they opened their doors in 1998. Their tres moles features handcrafted a 46-ingredient mole poblano, pipian verde and a sublime pipian rojo.
- •Most Obscure Mole: La Finca RestauranteLa Finca Restaurante, 10533 Inglewood Ave. Lennox: Sometimes a mole is simply a dish that’s been passed down for generations--like the weekend-only mole served at La Finca is actually an adobo, which is made with vinegar, and the only place in town preparing this lesser known mole north of the border.
- •Best All-Around Mole: Las 7 Regiones de OaxacaLas 7 Regiones de Oaxaca, 2648 W Pico Bl., Pico-Union: One of L.A.’s oldest and finest Oaxacan restaurants has been a fixture in Oaxacalifornia since 1998.
- •Most Experimental Mole: Moles de la TiaMoles de la Tia, 4619 East Cesar E Chavez Avenue, East L.A.: Chef Rocio Camacho’s sampler menu ranges from traditional to new creations like rose petal mole (pictured). Moles de la Tia remains one of the most important mole specialists.
- •Check out the complete list of L.A. moles on @LAmag's Digest Blog:See more at: http://bit.ly/1M9uPtF