Handfuls of almonds, raisins, chilies and chocolate simmer into silky smooth mole. Tortillas are made by hand, just like the crisp-fried chips, pico de gallo and three kinds of salsa. Guacamole is fashioned tableside for the freshest presentation, and chickens marinate overnight for Rita’s best-selling enchiladas.
On Sundays, the adobe-style dining room becomes a neighborhood gathering place, with friends and regulars who trek across town for the farm-fresh huevos rancheros, just-made churros and, of course, those famous enchiladas sprinkled with cotija cheese straight from Mexico. “I go to every single table and most of the people I know already,” Chef Alvarez says. “It’s like a family brunch.”
And a little like Aunt Lupe’s.