Móle Cantina Mexicana - Upper East Side

Lupe and Nick opened the original Móle in 1991, pairing classic Mexican recipes with Tex-Mex staples ranging from chimichangas and sizzling fajitas to tableside guacamole and churros. The kitchen relies on a namesake mole sauce recipe handmade in Mexico by Doña Emelia, while the bar backs the food menu with up to 125 tequilas for tasting flights, margaritas, and specialty cocktails.

The dining space features traditional decor alongside outdoor seating, though regular patrons note that service speed and drink execution can vary between shifts.