The walls of the former Enoteca space have been transformed with faux crystal sconces and big, bright red and purple flowers painted on the wall. The look is not particularly Mexican, but the long and varied menu is. Given that Oaxaca is famous for its moles, you might start with the four-mole degustation; ranging from yellow to red to green to black, they’re all good, and the last—the mole negro—is spectacular, rich with chilhuacle chiles and dark chocolate. Light eaters will appreciate the aguachile (a more watery ceviche) of tuna, bay scallops, avocado, and more, gently marinated in citrus and mango-orange vinegar. A platter of shredded braised lamb, marinated in orange and morita chile, was tasty, ideal for dipping in the accompanying consommé (fine black beans and too-herbal rice rounded out the platter). But our favorite dish was the memela duo: small, soft masa cakes topped with braised pork and crispy chicharrones, all accented with crema and a mild tomatillo salsa.
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A long and varied Mexican menu featuring Oaxacan moles, aguachiles, memelas, and more.