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.
House-made chunky guac with fresh chips
Grilled skirt steak with rice, beans, and house salsas
Braised chicken in signature day-long mole with sesame seeds
Weekend bottomless brunch tequila bloody mary with a house spicy kick.
Tender braised short rib with mole, salsa, red rice and black beans.