Jared G.
Yelp
Holé Molé - Oaxaca-Style Mexican, Tulsa, OK
Preview: Elevated Oaxaca-Style Mexican bringing spice to Cherry Street
Final Score: Final score: 46/60
Holé Molé has reopened at its new location on Cherry Street, offering Oaxaca-style Mexican cuisine under the leadership of Chef Manny. Owned by the Three Sirens restaurant group, which also operates Tulsa favorites like Bird & Bottle, Bramble, and Market 31, Holé Molé faces considerable competition in Tulsa's vibrant Mexican food scene. However, in the realm of upscale Mexican dining, its direct rival is Noche, a restaurant creating a buzz not just in Tulsa but across the United States. With that in mind, let's see if the sirens can charm diners into embracing this elevated take on Mexican cuisine. Let's eat!
Service:
Service was above average. The staff was attentive and engaging!
"Chorizo Mussels"
Mussels are bathed in a heavenly chorizo and coconut cream sauce infused with chipotle, tomatoes, watermelon radish, and cilantro, served alongside warm bolillo bread. The dish flirts with transcendence, beginning with bold chorizo flavors, unfolding into delicate, spicy middle notes of coconut, cream, cumin, and perhaps a hint of cinnamon, before closing with a perfect briny finish from the mussels. Deep, rich, and decadently delightful, this is a true culinary masterpiece.
"Queso Fundido"
This traditional Mexican cheese dish is adorned with asada. The cheese is perfectly melted featuring a delicious slightly nutty flavor profile. The house made tortilla's perfectly complemented the cheese flavor profile and the asada enhanced the dish further.
"Aguachili"
This dish showcases lime-cured mahi-mahi with red onion, cucumber, cilantro, avocado, serrano, and radish, forming a well-composed aguachile. The flavor profile is predominantly acidic, with each bite delivering a sharp, citrusy burst, followed by mellow middle notes of avocado and finishing with subtle hints of onion and cucumber. The serrano adds a gentle kick at the end. While visually stunning, the sauce overwhelms the dish, leaving many of the other components lost in translation.
"Bone Marrow"
This dish featured a generous helping of roasted beef on top adding an extra dimension of richness to each bite.
"Bone-In Pork Chop"
The pork chop is tender, juicy, and marinated in al pastor, then grilled to perfection and topped with a roasted pineapple salsa, served alongside traditional rice and beans. The beautiful char adds a smoky depth to each bite, with initial notes of smoke giving way to tangy hints from the marinade and a sweet finish from the pineapple. The rich pork flavor remains the star of the dish, never overshadowed by the al pastor marinade or pineapple salsa. The rice and beans offer traditional flavors that complement the dish well.
"Guajillo Glazed Salmon"
Grilled salmon is presented with a guajillo glaze, served on a bed of poblano risotto. The salmon, cooked medium-well, was slightly overcooked, resulting in a firmer texture that didn't quite reach its full potential. The fruity and tangy guajillo was pronounced with the delicate taste of the fish to come through at the end of the bite. The risotto, in contrast, was exceptional--beginning with rich poblano notes, transitioning into a subtle sweetness, and finishing with decadent, buttery end notes that beautifully coated the palate. It's easily one of the best risottos I've had in Tulsa.
"Chamorro"
A braised pork shank rests atop a poblano rajas mashed potato. The pork shank is braised to perfection, offering initial notes of smoky chile that transition into earthy middle notes of oregano and bay leaf, with a lovely spicy finish. The mashed potatoes present flavors of poblano and spice, with pronounced tangy end notes, possibly from Mexican crema or sour cream. While the seasoning slightly overpowered the potato, the dish remains well-composed and satisfying.
Final thoughts:
Holé Molé presents a creative approach to Oaxaca-style Mexican cuisine, with standout dishes like the rich poblano risotto and the chorizo mussels, which offers a perfect balance of smoky, spicy, and savory notes. The mussels, in particular, were a highlight, with layers of flavor that unfolded beautifully with each bite.
There are some critiques in other areas, such as the slightly overcooked salmon and an overly acidic aguachile, where the flavors became unbalanced. Regardless, Holé Molé demonstrates culinary potential, making it a solid choice for diners seeking a fresh take on Mexican cuisine, and is perfectly located for the vibe of Cherry Street. I would recommend you give Holé Molé a try and enjoy some elevated Mexican food located right off of Cherry Street. Until next time, let's eat.
Final Score: 46/60 "Above Average"
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