Sensational Mole in East Los Angeles

[kimcooper]

A tip of the hat to food blogging genius Teenage Glutster, who discovered this astonishing spot and was kind enough to bring me and some friends along for two recent mole tastings, just dishes of house recipe, deeply favored, two-days-in-the-making moles served with soft corn tortillas fresh from the griddle.

Chef Rocio Camacho is a 5th generation Oaxacan mole master who has created a suite of more than a dozen innovative, intoxicating--literally, as the blends of peppers and seeds have psychoactive qualities in large quantities--and utterly delicious moles, which she pairs with a selection of meats common (chicken, shrimp, pork) and unusual (duck, venison).

The tart, creamy passionfruit mole was the knockout punch on both days, but the coffee- and tequila-infused moles are also not to be missed. And while our second group had mixed feelings about the white chocolate mole--very sweet, rich and low key compared to the more assertive, spicy moles surrounding it--I suspect it would be amazing over bananas or a citrusy dessert.

Senora Camacho created my ex-favorite moles, the trio at La Casitas Mexicana in Bell. They're still yummy and I'd be happy to eat them again, but compared to what she's serving up in East Los Angeles, it's like the difference between a pretty high school girl and a gorgeous mature woman--more complex, more sophisticated, more interesting, more compelling, more memorable.

Hurry over and sample these creations before word gets out. This is world class cookery that demands your attention and respect.

Moles La Tia

4619 E. Cesar E. Chavez

Los Angeles, CA 90022

(323) 263-7842

http://www.moleslatia.com/

Edited August 7, 2008 by kimcooper (log)