Slow-simmered, hand-ground, and carried across three generations of Veracruz tradition
If you have only ever had "Mexican food" in Utah, you have probably never tasted real mole (MOH-lay) — and that is exactly what we set out to change. At El Puerto, our mole is the heart of the kitchen: a recipe carried across three generations of our family, with roots reaching more than 30 years back into Veracruz, Mexico.
Authentic mole is not a single sauce — it is a slow, patient craft. We toast and grind dozens of ingredients by hand: dried chiles (none of them sharply spicy), warm spices, seeds, and a touch of Mexican chocolate. Everything is simmered for hours until it becomes a sauce that is deep, rich, faintly sweet, and impossible to rush. It is the dish our guests from Veracruz tell us tastes like home — and the one our Utah neighbors keep coming back for.
Tender chicken bathed in our house-made Veracruz mole, served with white rice and handmade tortillas. The classic way to experience our signature sauce.
Four soft tortillas filled with fresh cheese or shredded chicken, smothered in mole, and finished with crema, fresh cheese, and onion.
A creamy, gluten-free favorite. Corn tortillas filled with chicken, topped with poblano crema and fresh cheese.
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