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)

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