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Mole in Houston

Lily Dale Nov 24, 2007 07:43 AM

Wondering what your thoughts are on mole in the Houston area. I'm on a quest to find the best in town. My favorite, so far, is Irma's. I've also heard that some of the taco trucks serve excellent mole.

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  1. zorra RE: Lily Dale Nov 25, 2007 12:48 PM

    Way out here on the southwestern prairie (Sugar Land), Pico de Gallo and Bravo's both have good mole.

    1. v
      vergilius RE: Lily Dale Nov 26, 2007 01:09 PM

      I have always enjoyed the mole and other "Mex-Mex" dishes (like the pollo or cochinita pibil and the chiles en nogada) at Pico's Mex-Mex on Bellaire Blvd. The atmosphere is great too (no doubt aided by the birdbath size margaritas).


      1. b
        benjym RE: Lily Dale Nov 30, 2007 02:24 PM

        If you're willing to spend some money, Hugo's on Westheimer makes really good mole. They have a quail mole taco appetizer that is awesome. And you can get a flight of tequila.

        1. j
          Jay Francis RE: Lily Dale Dec 1, 2007 07:54 AM

          The Houston restaurants will use a prepared mole. With the exception of Hugo's and I believe the following two places:

          If you go to Felix on Westheimer, they used to have a cook from Puebla who would make a mole Poblano from scratch. If he is still there, you can check.

          Also, I believe that the Panaderia Guadalupana on Dunvale also makes a mole Poblano from scratch.

          If you are interested in one of the Oaxacan moles, you are probably out of luck.

          I brought back negro, coloradito and rojo from our recent trip (Etla style moles) and I also brought back the three ingredients that one cannot find here in Houston to make a mole negro: chiles chilhuacles, chiles jalapenos mecos, and Oaxacan oregano. If you or any others reading this posting would be interested in sitting in while I make the mole negro (sometime soon, before Christmas) you are welcome to email me and come hang out when I make it. However, I am going to deconstruct it as I go, as I am theorizing that the chilhuacles and mecos have little effect on the end product except for color.

          Here is a link to my weblog on all things Oaxacan:


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