Chef Iliana de la Vega has been focused on tradition for much longer than her Oaxaca-City-come-Rainey restaurant has been offering a taste of interior Mexico (since 2012, ftr). She’s a veteran of the local masa-making, comal-toasting, mole-crafting scene, so brave the hordes to taste her mole negro (featuring chilhuacle negro, guajillo, mulato, ancho, and more) and that guisada-ceviche power duo for brunch.

This article appears in June 14 • 2019.

A note to readers: Bold and uncensored, The Austin Chronicle has been Austin’s independent news source for over 40 years, expressing the community’s political and environmental concerns and supporting its active cultural scene. Now more than ever, we need your support to continue supplying Austin with independent, free press. If real news is important to you, please consider making a donation of $5, $10 or whatever you can afford, to help keep our journalism on stands.

SUPPORT US