Moles la Tía in East Los Angeles is all about authenticity

This article was originally on a blog post platform and may be missing photos, graphics or links. See About archive blog posts.

When it comes to chef Rocio Camacho’s many moles (there are more than 15 at Moles la Tia in East Los Angeles), geography is an obvious influence.

Camacho, who is also a co-owner, is a third-generation Oaxacan and still imports some ingredients from the coastal state. Ask her how she came to create her moles and she’ll be quick to answer: Too often, she says, restaurants serve only tokens of Oaxacan cuisine.

For her, Moles la Tía is a venue to display the true tastes of Mexico. It’s also this week’s Find. Read more here.

Barbara Davidson / Los Angeles Times