I've never eaten mole in Mexico, but do try it when it's on the menu locally. I just had a very, very, very good pork mole plate from Gallegos. OK, I guess it was great.
The mole is described as being handmade from 7 spices and it was very earthy, a little chocolatey, a little spicy, a little bitter, a little sweet. This thick sauce was the color of a matte hoisin sauce and was thick, almost pasty, but not gritty. It covered a mound of sweet, tender, slightly fatty pork (like carnitas, but not crisped). Beans were slightly salty, rice a little dry, but they were the perfect bland foil to the mole. All that plus a small green salad and a bag of chips with salsa for under $8.
With Mexican food, I usually like the salsa best and tend to drown my food in my favorite salsa. This mole sauce was so good, I never even cracked the salsa. For me Gallegos has now crossed over the line from a go-there-if-in-the-neighborhood place to a make-a-special-trip-place. Unfortunately, they close during the week at 6 and Sat at 3, so it takes a special trip unless you go right after work (assuming you're lucky enough not to work until 7:30).
I really like the vibe of the place: Spanish spoken here, housed in a shack sandwiched (tacoed) between a discount liquor store and Tito's Machine Shop. They've been their eight years just waiting to be discovered. I had more time to study the menu and they have breakfasts including chilaquiles (fried tortilla strips in a mild sauce) for under $4, 3 prawn dishes, beef birria, crispy tacos and all the other usual suspects. On the Saturdays, they have pozole and menudo.