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Mar 7, 2012 10:03 AM

Favorite mole?

Reading the recent thread about Javier Placencia's dinner at El Take It Easy made me crave a mole sauce. Can anyone recommend a favorite mole in San Diego? I'm interested in any style. I'd love a place close to North Park/ South Park, but I'd be willing to travel for a really interesting version. Any tips would be appreciated.

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  1. Mayahuel on Adams just a bit west of 30th. You can get it as a taco or as a plate with chicken. The version here is pretty good, probably one of the better renditions of it in SD.

    El Vitral does mole but it's usually in the alta cocina style, i.e. less rustic, more chef-y (I have not eaten mole here)

    El Agave...which has been around for many, many years and can be a bit inconsistent depending upon the skill in the kitchen at any given time.

    1 Reply
    1. re: DiningDiva

      Thanks for the suggestions. I've enjoyed the mole at Cantina Mayahuel before, but I was somewhat disappointed that it was served over a griddled boneless, skinless chicken breast - I'd rather have a little more holistic piece of bird. I did think the sauce was very good, and in general I like the place, so I'd try it again. I'll put the other places on my list.

    2. Los Pueblos Regional Cuisines of Mexico opened not long ago and makes both mole poblano and mole verde that I really like. The location is easy to get to (the SE corner of 805 and Clairmont Mesa Blvd). (It's in a parking lot that includes a Starbucks, McDonald's and Souplantation.)

      If you just want the mole, they offer a Mole Sampler with Huarache chips for $6. It is closed between lunch and dinner (2:30 -5:00) daily. If you can manage a drive North one day for lunch(opens at 11:00), I think once you try the mole, you'll want to try other menu items. http://www.lospueblosmexicanrestauran...

      The restaurant is run by people who used to run a fairly popular place out here. (Chilangos for those of you who remember.) On the front of their menu they write that they 'are committed to making food that enhances your health, that of the local community and of the global environment. We seek raw materials and prepare our food in a manner that is as fresh, local and sustainable as we can.'

      4 Replies
      1. re: Cathy

        I tried Los Pueblos a few weeks ago and was underwhelmed by the food (but not the decor, they have some nice pieces). I didn't try the mole.

        1. re: DiningDiva

          It does seem uneven in some aspects. The chicken pibil on one visit was wonderful and on the next visit barely had any flavor, other than moist and chicken flavored grilled chicken. The mole, as a side or as the sampler has been great each time I've had it.

          1. re: Cathy

            Chilango's did very good mole. What I had wasn't terrible by any stretch of the imagination, just a little disappointing given the pedigree of the place. What I had was tasty food, just not as good as I was hoping it would be. I would certainly give them another go.

            1. re: DiningDiva

              Was excited to try Los Pueblos after reading this. Made the drive from Mira Mesa for lunch. It was a big disappointment. I ordered the Chicken Pibil plate. In summary:
              The chicken had a squishy texture and no flavor, I regretted eating it afterwards.
              The carrots at the salsa bar were dry and tasteless.
              The pico de gallo seemed old.
              I will not be going back - ever.

      2. My new favorite mole is mole negro from Oaxaca. I don't know if it is available anywhere in San Diego, but if it do not walk. Subtle, layered, spicy, a wee touch of If you're ever in Mexico City, I'll take you to the best I've tasted...


        1. You can always find a couple of good moles at Super Cocina on University...