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The multitude of moles at East Los Angeles' Moles la Tía might just complete a culinary color wheel: Circle through the menu and you'll find the cheery yellow of the passion fruit mole, the herbaceous green of the finas hierbas mole, the pristine ivory of the velo de novia mole. These sauces don't seem so much cooked as they do composed, every ingredient mindful of its place in the restaurant's oeuvre.
Housing these often extraordinary moles is a dining room with familiar design ideas (a clean and classic terra cotta-colored space), but also a telling aesthetic: On the walls hang landscape paintings and portraits cut with cubist corners, each crafted in a sort of fractured geometry that pairs with chef Rocio Camacho's modern moles.
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