i usually avoid mole because most of what i’ve had is pretty awful. you know what i mean. i also know that there is good mole around the bay area and perhaps even some truly outsanding mole, and i’ve started my research. but today down in LA in culver city i had lunch at this place with several different kinds of mole, most of which i’ve never heard of. i had the mole coloradito on the server’s suggestion and it was delicious. dark dark brick red, nuanced, yes a bit sweet but sensibly so, a little smoky, a nice lingering burn, layers of flavor, a luxurious blanket over a tender whole chicken leg.
now i’m back home, is there anywhere i might look for this specific type of mole? i see the phrases “red mole” around or mole rojo, but this place also had a mole rojo on the menu, so it’s not the same as the coloradito. i find plenty of recipes online but i don’t want to MAKE it (yet at least) i just wanna eat a lot of it. it’s impractical for me to travel beyond san francisco, oakland, berkeley, without a car unfortunately. can anyone steer me towards my new mole muse? and if not the coloradito, what about other kinds of mole besides the commonly found mole negro?