Mole Negro Duck appears as a signature dish in 1 United States cities. See each city's local variant and where to eat it.
Don Artemio-style mole negro with duck · Fort Worth
A heritage mole negro of charred dried chiles, Mexican chocolate, almonds, and charred tortilla cooked for three days, served over slow-braised duck leg at Don Artemio in Fort Worth's West 7th neighbourhood.
Mole negro is the most labour-intensive dish in the Mexican kitchen, requiring the charring and grinding of multiple dried chile varieties alongside sesame, almonds, charred tortilla, Mexican chocolate, and spices into a paste that cooks slowly for hours. The dish traces to Oaxacan and Pueblan haute cuisine traditions, where it was reserved for celebrations and feast days. Don Artemio, which opened in Fort Worth in 2022 to bring refined northern Mexican cooking to the DFW market, created one of the few North Texas destinations where a true mole negro is available without flying to Oaxaca.
Where to eat in Fort Worth:
- Don Artemio