"Each day, during lunch hours, Alberta locals line up at this orange-and-green cart in pursuit of chiles en nogada stuffed with ground pork and bowls of lipstick-red pozole, sipping prickly pear agua fresca and horchata while they wait for their orders. The cart’s menu is extensive, with everything from soy curl burritos to cochinita pibil, but it should be no surprise that this cart’s particular specialty is its moles: a sweet and nutty mole negro, an herbaceous and vegetal mole verde. The cart’s fuchsia mole rosa, a rarity at Portland Mexican restaurants, made with earthy beets and hibiscus flowers, is available as a coating for tender enchiladas or simply paired with fresh salmon, a smart choice of protein for the sweet-earthy beet sauce. The artful plating — colorful ceramic bowls, garnished with flowers — sets each dish over the top, making this one of the city’s finest Mexican carts." - Eater Staff
