Mole poblano is a deep, complex Pueblan sauce of dried chiles, spices, nuts, seeds, and a little chocolate, simmered for hours and ladled over chicken or turkey. In San Antonio it marks the interior-Mexican end of the city's cooking, set apart from the Tex-Mex chili gravy by its layered, faintly sweet depth.
Mole poblano comes from Puebla in central Mexico, and its arrival on San Antonio menus reflects the city's interior-Mexican thread, distinct from the Tex-Mex mainstream. Long-running rooms that lean toward interior cooking, like La Fonda on Main, keep mole on the menu as a marker of the broader Mexican kitchen that sits alongside the city's Tex-Mex identity.
3 editor picks for Mole poblano in San Antonio, ranked by editorial score. All San Antonio signature dishes · Mole poblano across every city.
Mixtli ★ 4.9
southtown · 812 S Alamo St Suite 103, San Antonio, TX 78205
Mixtli is San Antonio's first Michelin-starred restaurant, where chefs Diego Galicia and Rico Torres build a rotating tasting menu around one Mexican region.
La Fonda on Main ★ 4.2
tobin-hill · 2415 N Main Ave, San Antonio, TX 78212
La Fonda on Main is the oldest continuously operating Mexican restaurant in San Antonio, opened by sisters Virginia Berry and Nannie Randall in 1932.
El Mirasol ★ 4.0
north-side · 10003 NW Military Hwy, San Antonio, TX 78231
El Mirasol is a north-side Mexican kitchen where the chiles rellenos and enchiladas are the orders to make and the weekday lunch specials are the value play.