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This Oak Cliff Restaurant Makes Its Own Chocolate for Mole Sauce

How's that for scratch-made?

In the world of sauces, the Mexican specialty of mole is undoubtedly one of the most complex. As local taco expert José Ralat discovered, one local restaurant called Mi Lindo Oaxaca — which Ralat says "is likely the only Oaxacan restaurant in Dallas" — takes extra care with the preparation of its mole, painstakingly making the chocolate that goes into the sauce from scratch.

Says Ralat: "Few businesses receive the true appreciation and support they need for doing it the hard way—the real hard way. It’s important to honor that by eating at Mi Lindo Oaxaca as often as possible. It’s too special of a place to let go." Plus, he promises, "It’s worth every damn dollar."

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