Williamsburg, Brooklyn · restaurant
The mole is the point here—built over a full day and treated like it, laid over chicken, enchiladas, and slow-cooked dishes rooted in Oaxacan and Poblano tradition. It’s a small Hope Street corner cantina that doesn’t try to do everything, just a few things expertly. Weekend brunch goes bottomless and pulls a crowd that shows up for tacos and bloody Marias.