Don Maguey opened in Flagami in 2021, built around Chef Daniel Zeledon's mole negro de Oaxaca. The sauce is a multi-day project — more than thirty ingredients, including chihuacle rojo and negro chiles, sesame seeds, nuts, warm spices, and cacao, toasted, ground, and layered for depth. Zeledon imports ingredients directly from Mexico and focuses the kitchen on regional Mexican cooking rather than a broader Tex-Mex spread.
The mole shows up most notably on the enmoladas, applied thick enough to coat the plate. An aguachile starts the meal in a lot of orders, built on shrimp and fish with pomegranate seeds mixed through for sweetness against the chile heat.
The mole shows up most notably on the enmoladas, applied thick enough to coat the plate. An aguachile starts the meal in a lot of orders, built on shrimp and fish with pomegranate seeds mixed through for sweetness against the chile heat.