Sol de Mexico

Clementina Flores is a mole goddess, a woman sent from the heavens to create sauces so rich and complex, you’ll want to ingest them with a straw. Formerly the mole master at Chilpancingo and Ixcapuzalco, she now combines her mole with chef Carlos Tello’s food, and magic happens. For each season, mole-doused entrées take on new flavors. Try the signature borrego en mole negro, which matches a New Zealand rack of lamb with a classic Oaxacan black mole sauce, mashed potatoes, jack cheese and green beans.