¡Los amantes de Guajillo rejoice!The same owner who brought the Mexican restaurant on
Separated by two levels, it only faintly differs from its sister restaurant in
The cantina below, which is where I spent most
of my time, carries a quiet feeling that includes additional restaurant seating from above. Since I’d previously had Mole, I wanted something new. A couple of them: Cheladas and Grasshoppers. Chelada is
On to the Mole – 50 % of the reason I was looking for a place like this. Enmolda is Black Mole caked on a cheese quesadilla with diced onions. It was just like I remembered: simple, distinct and good. The Mole rainbow ranges from green, yellow, and red, often served together as Tres Moles in most casa’s; separately, Poblano being the hottest. For those unaccustomed to this type of authentic fare, there are tacos to settle the distant feeling. For your peso, this is place is reasonable when you consider the rare plate of food in front of your jaw. Significant infrastructure upgrades are necessary, such as outdoor seating and additional beer taps (only Dos Equis Amber is flowing). But if enough people keep drinking that lethal Chelada, maybe they don’t need to. I’m not coming in out of the cold for it.





