Mexican mole is a labor of love, a process that often calls for the help of the entire family. Traditional versions can have more than 20 ingredients, labor-intensive mixes of chiles, seeds, fruits, nuts, and spices. Most components are first roasted or fried, then ground and combined into a thick, high-flavor sauce.
Rocio’s Mole de los Dioses in Sun Valley simmers up some of the best moles in all of Southern California. Chef and owner Rocio Camacho grew up watching her mother cook moles at a market stand in Oaxaca. Over time she’s taken tried-and-true recipes and made them her own, like Mole de los Dioses (made with huitlacoche, a.k.a. corn fungus) and Mole de Nopal (with cactus and sunflower seeds).
Now Camacho has a new shop in Tarzana, and the word on Chowhound is that the moles there win the same high marks as at the chef’s original location. The mole Oaxaqueño was “spicy, smokey, chocolately, and subtly bitter,” trojans says. You can’t go wrong with any of the enmoladas, enchiladas, or soups.
“I hope it has staying power,” trojans says. “It is not your typical Los Angeles Mexican joint.”
Rocio’s Mole de los Dioses [San Fernando Valley]
19321 Ventura Boulevard, Tarzana
Photo from Rocio’s Mole de los Dioses / Facebook