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You don’t have to eat just mole at Elizabeth Hernandez’s cheery Oaxacan restaurant in Sunnyslope — but you could. Available in red or black and served up spooned over chicken, chicken enchiladas, or inside tamales, the intricate sauces are rich and vibrant. There are other excellent Oaxacan dishes, too. Don’t miss tlayudas covered in ropy and salty quesillo, al pastor, and tasajo, Oaxacan jerky-like beef; enfrijoladas (chicken enchiladas smothered in an anise-kissed black bean sauce); and spicy, homestyle soup called amarillo. Besides eating, chances are you’ll do a little shopping as well. The restaurant is also a Oaxacan marketplace, boasting deli cases and shelves filled with ingredients, foods, and cooking items from Hernandez’s homeland.