[dropcap size=big]M[/dropcap]ole is a sauce, it’s a metaphor, it’s a way of life. It is so, so good, and as we’re lucky to know firsthand in L.A., it’s not just one thing. There are all kinds of ingredient combinations that count as mole. Rocio Camacho may be doing the most innovative mole work in the U.S. right now, currently at her eponymous Rocio’s Mexican Kitchen, a tiny little place with a pretty big menu, where almost everything is covered in chocolate brown, red or green, even the tortilla chips, which arrive with dollops of various mole sauces, an idea that both makes them more delicious and helps diners decide what kind to order more of: pumpkin, peanut, pistachio, almond? Smoky? Sweet? Camacho’s “goddess of moles” title may seem a bit much at first — not after you’ve eaten her food.
7891 Garfield Ave, Bell Gardens, CA 90201
(562) 659-7800
http://rociosmexicankitchen.mymobisite.us/
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