The best mole in town isn’t served in a res-
taurant—it’s a family recipe made daily from scratch in the back of a West Seattle food truck. Red chilis are stewed for six hours with plantains, almonds, raisins, peanuts, and a touch of chocolate to create a naturally sweet, wholly smoky Oaxacan-style sauce, served with locally grown chicken breast. Order it with Mexican-style white rice, frijoles charros, and fresh-made horchata. (Beloved Mexico, 4721 Fauntleroy Way SW, 478-0496, 10:30 am–8 pm)
Former Stranger news writer Cienna Madrid has been a writer in residence for Richard Hugo House, a local literary nonprofit. There, she taught fiction classes and wrote 4/5 of a book about a death-row... More by Cienna Madrid
I drove past this place the other day and almost tried it. I MUST try it now. Thanks for the recommend!
I had their carnitas enchiladas (and sampled the mole my friend ordered). Both great, but I liked my order better.