From Oaxaca's oldest kitchens to your table tonight

Mary learned to make mole from her grandmother in the hills of Oaxaca — not from a cookbook, but by watching, by feeling, by getting it wrong until she got it right. That mole takes three days. She still makes it that way.

When she brought those recipes to Oxnard, she didn't simplify them for American palates. She built a restaurant around the conviction that if a dish is worth making, it's worth making properly.