Los Moles has been a culmination of ideas and hard work that for the past 25 years is now flourishing into what the restaurant is today.
Lito Saldaña the founder / creator of Cocina Poblana restaurants in San Francisco, Jack London Square in Oakland and Emeryville, and now Los Moles at 1320 65th Street in Emeryville, and 912 Lincoln Ave San Rafael Ca has been known for many years as a chef walking the unbeaten path. His cuisine has focused in bringing the distinct flavors from traditional Mexican pueblos and showcasing them with a modern twist. However his strong roots and values have kept him concentrated on using family recipes and keeping food simple but enjoyable. Mama Luisa, Don Pedro and Mama Elena, three predominant names in the menu and in Chef Lito’s life. His parents, Pedro and Luisa, have been the inspiration for his career and his greatest culinary instructors since day one. Coma sano, será feliz. In the traditional pueblos of Mexico, our mothers and grandmothers prepare enough food, with plenty of tortillas, for family as well as neighbors. Everything is shared, and everyone eats well.
In stories and dichos, and by giving the
children a role in which to help,
our mothers and grand-mothers pass
down their recipes from generation to
t Los Moles, you will only
find locally grown fresh ingredients—
sanos y sabrosos. We never use lard,
gluten, bleached sugar, or other artificial
ingredients. Our rich traditional flavors
don’t need masking! We prepare our
moles free from animal products and
gluten free. We sauté with olive oil. We sweeten our drinks and desserts with organic agave nectar. At Los Moles
we prepare authentic, tasty, healthy food — con orgullo y humildad . The food and cooking traditions are the gifts we learned from our mothers and grandmothers; we invite you to sit at our table so that we may pass them on to you.