De Mole Mexican restaurant in Williamsburg is a family affair. Headed by Executive Chef/Co-Owner Jose Luis Flores who worked with chefs such as Douglas Rodriguez and Richard Sandoval, he has created an ode to his family recipes and heritage in Brooklyn.
![](http://therestaurantfairy.com/wp-content/uploads/2019/11/IMG_7419-1-500x375.jpg)
Having his sister, son and brother in law as co-founder, manager and Chef respectively, everyone takes great pride in making De Mole feel like home.
There is a great emphasis on freshness of ingredients. I loved the tangy flavors of the mahi mahi ceviche.
![](http://therestaurantfairy.com/wp-content/uploads/2019/11/IMG_7424-1-500x375.jpg)
When asked what is their must try dish, Daniel Flores (son/manager) guided us to their mole made with 26 ingredients over a course of three days.
![](http://therestaurantfairy.com/wp-content/uploads/2019/11/IMG_7442-1-375x500.jpg)
A dish that was unusual and I think I enjoyed the most was the Zarandeado – a Guajillo marinated Yellow Tail brûléed with a chipotle aioli.
![](http://therestaurantfairy.com/wp-content/uploads/2019/11/IMG_7446-1-375x500.jpg)
De Mole definitely makes an inroad in offering more authentic casual Mexican food in a neighborhood that doesn’t offer that. It’s a vibrant, happy spot with bright décor and definitely a fun place to hang out at.
Here is some of what we ate:
Guacamole
![](http://therestaurantfairy.com/wp-content/uploads/2019/11/IMG_7433-1-500x500.jpg)
Ceviche de Veracruz
![](http://therestaurantfairy.com/wp-content/uploads/2019/11/IMG_7425-1-375x500.jpg)
Carne Asada Burrito
![](http://therestaurantfairy.com/wp-content/uploads/2019/11/IMG_7468-1-500x375.jpg)
Pollo con Mole Poblano
![](http://therestaurantfairy.com/wp-content/uploads/2019/11/IMG_7442-2-375x500.jpg)
Zarandeado
![](http://therestaurantfairy.com/wp-content/uploads/2019/11/IMG_7443-1-500x500.jpg)
Disclaimer: I was invited to this establishment as press for a complimentary meal. All opinions expressed in this post are my own