Rosa's mole, named for a friend who showed Zarate how to make the sauce, blends six kinds of dried chiles, four kinds of nuts, pepitas (squash seeds), ginger,banana and many other things. This is top-level artisanal mole, slightly sweet, mellow and rich.
Pepa's creamy poblano chile soup sounds delicious, as well (as does every other dish mentioned in the article). There is a picture in the paper of a drink made with raspberry and mango juice--it looks like a sunset, the colors of both fruits swirled together. Another drink, "Angela's green potion", is mentioned, too--it mixes mint and spinach with lemonade (the reviewer says you can taste the mint more than you can the spinach.) Every dish there is named for a woman associated with the restaurant. I love what these women are doing to help one another (and what they're doing to nourish the community!)
P.S. I need to send congrats to one of my own homegirls--my sister in law Heather was just sworn in as a lawyer today. Congrats, Heather McGunigle, Esq.!