Mis Moles Restaurant
Mexican restaurant · Irving Park ·
Authentic Mexican fare, specializing in complex moles and fresh tortillas
Authentic Mexican fare, specializing in complex moles and fresh tortillas
"In case the name didn’t give it away, this upbeat Mexican spot in North Center specializes in mole. As soon as you sit down, you’ll be presented with chips and a complimentary flight of their three incredible sauces: rojo, pipian, and verde. And this little spread is a perfect start to what will be a wonderful meal. From enchiladas baked in the aforementioned moles to tacos made with pliable handmade tortillas to camerones in a spicy diablo sauce, we haven’t eaten anything from Mis Moles we didn’t enjoy. The restaurant is way bigger than it looks from the outside, brightly lit and colorful, and has a spacious main dining room with lots of tables for small groups. Another reason we really like this family-owned place? Great drinks and live music on the weekends." - adrian kane, john ringor, veda kilaru
"Bahena’s most recent project before this was Mis Moles, which he has since sold and which remains open under new management." - Naomi Waxman
"In case the name didn’t give it away, this upbeat Mexican spot in North Center specializes in mole. As soon as you sit down you’ll be presented with chips and a complimentary flight of their three incredible sauces: rojo, pipian, and verde. And this little spread is a great start to what will be a wonderful meal. From enchiladas baked in the aforementioned moles to tacos made with pliable handmade tortillas to camerones in a spicy diablo sauce, we haven’t eaten anything from Mis Moles we didn’t enjoy. The restaurant is way bigger than it looks from the outside, brightly lit and colorful, and has a spacious main dining room with lots of tables for small groups. Another reason we really like this family-owned place? Great drinks and live music on the weekends." - Adrian Kane
"Chef Eufemia López gifts Chicago with the flavors of Palmar Chico, a small village in the state of México, where Otomí culture still prevails. Her dishes include a red and green mole and what in her town is known as chimpa, a mole that incorporates green and red chiles. Tamales here are what’s for dessert. The chocolate, flourless tamal is rich and may remind you of molten lava cake." - Brenda Storch
"A neighborhood restaurant in Avondale where the chef personally stepped into front-of-house duties during the reopening surge, acting as host by seating diners and handing out menus himself — a small but telling example of staff shortages requiring owners and chefs to take on extra roles." - Naomi Waxman
