Mole Mole Mexican Cuisine

"This Alberta Street food cart churns out an exceptionally wide range of dishes, from pozole to seafood burritos to various shades of mole. Of course, the moles here are particularly special, especially when covering enchiladas stuffed with tender chicken or stretchy cheese. It’s worth it to eat any meal at the pod, where sopas arrive ladled into colorful bowls." - Janey Wong

"It is unclear how, exactly, the team at Mole Mole is able to make as many dishes as it does in such a small space, but this Alberta Street cart successfully smothers enchiladas and burritos in various shades of mole, serves brick-hued pozole in colorful ceramic bowls, and gussies up plates of cochinita pibil with pickled onions and radishes. It’s hard to go wrong here, but considering the name, it’s best to start with anything featuring the cart’s moles." - Krista Garcia

"This Alberta Mexican cart, which operates a sibling on North Mississippi, offers a staggering number of dishes under $15, all executed at a consistently high level. The hearty Tres Amigos burrito — stuffed with asada, pastor, and chicken, plus various salsas, sour cream, rice and beans, cheese, and guacamole — is only $11, with less-involved burritos priced at about $9. The tres moles enchiladas come with a trio of filled and rolled tortillas doused in mole poblano, mole verde, and mole rosa; they are $14, and the cart’s crown jewel." - Katrina Yentch, Eater Staff

"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

"The city isn’t known for Mexican food, but there are actually so many choices that you can dive into regional cuisines if you want. Their original location on Alberta (there’s a new outpost at Prost Marketplace) manages to please practically everyone with their namesake specialty. There are often multiple moles to choose from, too, including the dark, semi-sweet Pueblan version, mole verde made from poblanos and jalapeño, and a mole rosado that gets its pink hue from beets. Order all three atop your choice of enchiladas, accompanied by Mexican rice and a little arugula salad. It's served on colorfully painted ceramic dishes that elevate the entire experience—even if you’re sitting at a picnic table." - Krista Garcia