A meet and eat with East Bay chef Lito Saldaña --- 

 

Walk into Los Moles restaurant on Sunday morning and you’ll find six shades of moles simmering in copper pots, pozole and menudo steaming in clay cazuelas, pinto and black beans, orange and green rice, crispy carnitas, and sugar-coated warm churros. Behind the buffet in the kitchen, cooks prepare classic Mexican egg dishes, whisk Mexican hot chocolate, and press balls of masa into fresh corn tortillas.