Los Moles Hecho en Casa

For twenty years now, chef Lito Saldaña has been sharing the art of fine Mexican cuisine with the Bay Area. His cuisine is inspired by the rich, French-influenced dishes of Puebla and the fiery rusticity of Jalisco, and carries with it the legacy of family dinners, handmade with love by his parents Mama Luisa and Don Pedro.

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Derived from the Nahuatl, or ancient Aztec, word for sauce, mole is made in countless variations, adding a heaping spoonful of Mexican culinary adventure to the menu. Chef Lito Saldaña’s mole poblano is, naturally, derived from a family

recipe, but there’s also Mama Luisa’s rojo, mole pipian, and mole habanero, plus many more variations with ingredients too numerous to list here. Choose one for your next enchiladas order or try them all at their all-day weekend buffet, perfect

with a pot of café de olla. Sauteed fish and shrimp, carne asada and more are also available without mole, but we recommend living large. Mole all the way!

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Don’t Miss: Weekend Mole Buffet, Sopes, Crispy Tacos