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Blackberry Mole at La Casita


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Blackberry Mole at La Casita

sassille | Apr 4, 2007 04:17 PM

Twelve of us dined at La Casita last night. We got much more than we bargained for. This tiny little restaurant that features the regional cooking of Puebla and Oaxaca deserves high praise. I know that blackberries are abundant in the forests of the hills of Oaxaca. So when Chef Ramiro said he was going to give us a sample of a special dish of mole de zarzamora, I was both a little skeptical and pleased. How can you go wrong with blackberries?
This was a dish to write home about. The fish was ordinary pollack, light and tasty, genorously laced in that dark mole sauce with a subtle flavor of the berries. It was a favorite dish of all those that we tasted last night.
Here's the menu. Some of this is from the regular menu and some of it was the chef's choice from whatever looked good at the produce market yesterday.

Tomato soup of rice and potatoes
Chilaquiles divorceadas
Tortillitas de camaron (little shrimp cakes dipped in batter, fried then laced with a red sauce with nopalitos)
Fish in zarzamora mole (blackberry mole)
Pork in pipian (green mole)
Chicken mole two ways. Half in red mole and half mole negro
Chiles en nogadas (stuffed with dried fruit and minced pork.) Yes, they still had pomegrante seeds.
Chiles rellenos with fresh corn and squash in chile rojo
Cauliflower dipped in egg batter and fried
Handmade corn tortillas with chile or cactus in the masa
Guavas in rompope (Mexican egg nog liquor)
Bananas in sweet cream.
If you want to try this for yourself you MUST call ahead so they can have the ingredients on hand. Also, it seems like that last few times we have gone to La Casita there has been a wait. So do call ahead if you plan to be their during dinner rush hour.


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