6. Mole de los Dioses at Rocio's Mole de los Dioses.
This colorful Sun Valley restaurant, tucked into a small strip mall off of I-5, has many menu items that might lure you out there. The aguas frescas are fantastic. The empanadas, made with vibrant green nopales (cactus) masa, are savory and delicious. The spicy guacamole, made with serrano pepper and passion fruit, is as good as it sounds. But there's really one reason you've come to Rocio's: the moles.
Rocio Camacho has made her mark all over town. The Oaxacan chef has turned the kitchens of Moles la Tía, Juan's Restaurante and La Huasteca into temples of mole, and now at Rocio's she has her own temple from which to serve up her many varieties of mole, from dark and spicy to light and sweet. But there's one that we love above all others.
As implied by the name, Rocio's Mole de los Dioses has a specialty, and the namesake mole de los dioses (mole of the gods) is worth naming a restaurant after. Made with cuitlacoche and chiles, the mole is dark mahogany, lightly sweet, and deeply earthy. You can have it over your choice of meats — we recommend chicken or pork. The dish comes with rice, julienned vegetables and a basket of Rocio's grassy green tortillas, also made with nopales.
Come for the all-around excellent menu. But don't miss this mole.
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