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.
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.
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.
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.
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:
Ceviche de Veracruz
Carne Asada Burrito
Pollo con Mole Poblano
Disclaimer: I was invited to this establishment as press for a complimentary meal. All opinions expressed in this post are my own