Even though mole shows up on a lot of menus around town, it's usually the token Oaxacan entree in a sea of Sonoran specialties. But at Mini Mercado Oaxaca located in the heart of Sunnyslope, where the burgeoning Oaxacan community has earned the 'hood the nickname "Little Oaxaca" the mole isn't just a stand-alone regional item. Here, it's joined by excellent sopes, chilaquiles, tlayudas (pizza-sized tortillas with a variety of toppings), and other hard-to-find dishes.
In other words, this stuff is deliciously authentic, and worth seeking out. Whether you're in the mood for rich mole rojo, chock full of red chiles, or a deep, dark mole negro (a spicy, mysterious concoction made with unsweetened chocolate), they both taste great with the roasted chicken, a whole thigh and leg so plump with meat that you'll have a field day scooping up all that mole. And don't worry even after you've picked every last bit of meat off the bones, you can clean your plate with warm, soft tortillas. Can't let a good mole go to waste!