The search for Super Bowl frijoles led Craig LaBan to Mole Poblano in the Italian Market and his latest review for the Inquirer.
The weekend specials, though, distinguish this tidy tiled storefront from the many others. Chief among them is the barbacoa, made here with traditional goat (instead of the more common lamb) braised for hours with avocado leaves in a garlicky guajillo chile marinade resonant with oregano and ginger. Served with a chickpea-studded consommé made from the braising juices, the platter was especially soul-satisfying when I shredded the tender meat back into the broth with rice for a hearty soup.
Two Bells – Very Good
Mole Poblano: True Mexican flavors, and some of the city's best tamales [Philadelphia Inquirer]
Mole Poblano [Foobooz]