The Glutster recently discovered that Chef Rocio Camacho, who put “La Tia” in Moles La Tia, can now be found in the kitchen of La Huasteca, the five-year-old anchor tenant of Lynwood’s Plaza Mexico. The chef, who dazzled bloggers and critics like Jonathan Gold, has imported her creative Oaxacan moles, pairing a coffee and Kahlua mole with shrimp and passion fruit mole with a scallop-filled crepe. On Tuesday night, she invited bloggers to preview some new dishes inspired by a recent visit from a Yucatan chef. Examples include Panucho Yucateco, a black bean-filled corn tortilla topped with cochinita pibil; and Pescado Tikin-Xik, a grilled snapper fillet served in a banana leaf, slathered with an achiote, sour orange and habanero sauce. For dessert, Camacho is making carrot flan spiked with habanero and rice pudding ringed with a pool of tomatillo jam. Aguas frescas include cucumber with chia seeds and an orange option loaded with pit-heavy ciruela fruit.

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1. sophia, February 26, 2010:

   wait…does this mean that Moles La Tia won’t be serving those wonderful creative moles anymore?

2. Joshua Lurie, February 27, 2010:

   Sophia, as far as I know, they’re still serving moles at Moles La Tia, they just won’t be made by their creator.

This entry is filed under Chef Changes, LA Culinary Compass.