A Guide To Dallas Mole Sauce

by Steven Doyle

Today we have our taste buds set for mole. Mole is that earthy, slightly sweet deep brown sauce from Mexico that enriches any dish that it is served with. There are several decent examples of mole in Dallas, and we set out to sample a few plates.

Mole originated in Mexico, but that is about all some will agree on. The exact origin was perhaps Puebla, Oaxaca, but other states are known for their delicious moles with chile peppers as the common ingredient. The classic moles of central Mexico and Oaxaca, such as mole poblano and mole negro typically include ancho, pasilla and chipotle peppers.    

Mole poblano typically contains about 20 ingredients including the peppers, seeds and chocolate. Oaxacan moles can have over 30 ingredients. These moles will take an incredible amount of time to produce and to allow the flavors to blend properly.

We have more than several restaurants that serve delicious moles, and we have a small list for you today.

Komali’s Enchiladas

Komali: Anastacia Quiñones, the executive chef at this beautiful restaurant owned by Abraham Salum spends a generous amount of time creating her moles and has several uses for the sauce including her Enchiladas de Pollo and a bone-in chicken with Oaxacan mole served with red rice and handmade tortillas.

Mesa Veracruz Coastal Cuisine: There are several uses for mole at this incredible Oak Cliff restaurant, including Enmoladas which are pre-fried tortillas in olive oil dipped in Chef Olga’s mole sauce, served with fresh cheese, sesame seeds and micro-cilantro. They also serve a mole enchilada.

Gonzalez Restaurant: Another Oak Cliff hidden gem that makes a mean mole. Again, as most, this restaurant uses the mole sauce for enchiladas, and it is one of the less sweet sauces around, with more emphasis on smokiness. You can request the sauce served on additional items.

Mesa Veracruz

Mr Mesero: Another delicious handmade mole served with enchiladas. This is a quaint little restaurant almost hidden on McKinney near Knox and owned by the brains behind Micocina back when it was a good place to check out. This washes down well with the upscale margarita called the La Meserita.

Mextopia: Ricardo Avila can seriously make a fine mole sauce served in his specialty, Mole con Pollo. This is a special stewed chicken served with the star sauce and served with fresh corn or flour tortillas.

Nuevo Leon’s Chicken Enchiladas

Nuevo Leon: Located in Farmers Branch on Josey Lane, this mole is one of the sweeter versions we have sampled. We had mole enchiladas and an even better mole quail.

Chitos: Located in the far regions of Plano on legacy, Chitos is a pretty damned good restaurant that serves up some fine sopas and more standard Mexican cuisine, but their mole is muy bueno.

Mr Mesero Offers Mole

El Pollo Regio: This is basically a fast food restaurant located most places you would find a Hispanic population, which makes this far from difficult to find in Dallas. The Pollo Mole is basically served with several roasted chicken parts and a mess of mole served with sides of rice and beans. For the price, it’s delicious.

 

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3 Comments

Filed under Mexican Food, Mexico, Steven Doyle

3 responses to “A Guide To Dallas Mole Sauce

  1. You forgot the pink mole at Monica’s Nueva Cocina. I’ve never had anything like it before

  2. J Becker

    Mextopia’s mole is the best in Big D! You can really taste all of the spices / chiles that create the sauce.
    Additionally, love the bar there!
    JB

  3. twinwillow

    I love the Duck Mole’ at Mesa.

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