Los Moles

Description
By now, almost every Mexican-food enthusiast knows how chef Geno Bahena cooks. In fact, Bahena has opened (and closed) so many restaurants in the past four years that many people can probably recite the menu at this new joint sight unseen. But if this is an unsurprising experience, it is at least unsurprisingly good: The ceviche is sharp with lime juice and olives, the steaks are cooked perfectly medium-rare and, of course, there are the moles. Each one is distinctive in its layers of sweetness and spice, proving that there are no bad Geno Bahena restaurants. Just predictable ones.