Comal Mole Negro in Berkeley

A mole negro that requires three days of preparation: 30-plus ingredients toasted, ground and cooked down in stages until the sauce reaches the depth and complexity that defines Oaxacan cooking. Comal has served this dish as a centerpiece of its menu for over a decade; the Bib Gourmand recognition reflects the precision the kitchen brings to a dish that is rarely executed well outside of Mexico. Served with Rancho Gordo beans and house-made tortillas.

The editor-picked rooms for Comal Mole Negro in Berkeley are still in research. Meanwhile, see the Berkeley signature-dishes index or the Berkeley food guide.