What a great restaurant! The owners (Sergio and ...) brought samples of the available mole sauces and explained their process. The mole poblano is made by Sergio's mother in his home town near Mexico City owing to the availability of ingredients and the necessary humidity, following a receipe at least three generations old, and is shipped to the restaurant for the finishing touches. It is superb! The best mole that I have ever had in a restaurant...and I have had many. Other choices are equally good...the pozole was wonderful (I liked the verde the best)...and the tacos are great. All can be chased down with tequila jalisco....arguably the best. The service was great and the atmosphere simple and very authentic Mexico. Decorations include pictures of Sergio's Mom, Jovita, and two generations of his Abuela's giving this place a real family feel! Sergio claims that he started this enterprise as a labour of love and a tribute to his mother and this show in every detail. It was a wonderful experience! I highly recommend it.
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