Rocio's Mexican Kitchen

Name: Rocio's Mexican Kitchen
Address: 7891 Garfield Ave, Bell Gardens, CA, 90201, US
Telephone: (562) 659-7800
Price range: $$

Oaxacan / Moles$$

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Daily 9am–9pm

7891 Garfield Ave, Bell Gardens, CA 90201
(562) 659-7800
Last verified: November 2026
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Dishes to know on this menu

Mole: Not one sauce but an enormous family of sauces built from combinations of chiles, spices, seeds, nuts, fruits, herbs and other ingredients. Some contain chocolate; many do not. Puebla is famous for mole poblano, and Oaxaca is celebrated for the variety of its moles, from dark mole negro to green mole verde. Mole is commonly served over turkey or chicken, but recipes and uses vary widely. On this menu as: Moles · Mole Oaxaqueño · Mole Poblano.
Chilaquiles: Pieces of fried or toasted tortilla tossed or simmered briefly in salsa, usually red or green, and served while the tortillas still retain some texture. Common toppings include crema, cheese and onion, with eggs, chicken or other proteins frequently added. Chilaquiles are especially associated with breakfast and are celebrated as a morning-after meal for reasons that require little explanation. On this menu as: Chilaquiles.
Chile relleno: A whole chile stuffed with cheese, meat or another filling. Poblano chiles are common. One familiar preparation coats the stuffed chile in an airy egg batter, fries it and serves it with tomato-based sauce or broth. But relleno simply means "stuffed," and regional preparations vary. Chiles en nogada, a celebrated Puebla dish, are stuffed with picadillo, covered in walnut sauce and garnished with pomegranate and parsley, producing the green, white and red colors of the Mexican flag. On this menu as: Chile Relleno.
Chiles: poblano, jalapeño, serrano & habanero: Four fresh chiles you'll see repeatedly on Mexican menus. Poblano is a large, dark green chile generally on the mild side. It is commonly roasted for rajas and chiles rellenos. Jalapeño ranges from relatively mild to surprisingly hot. It may be served fresh, pickled or blistered whole as a chile toreado. Serrano is smaller and generally hotter than a jalapeño and is widely used in fresh salsas. Habanero has a fruity aroma and substantially more heat. It is especially associated with Yucatecan cooking. Individual peppers vary, sometimes considerably, so treat any heat ranking as approximate. On this menu as: Mole Poblano.

Rocio's Mexican Kitchen

Menu

Moles

Platos

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