Mole as fiesta food vs everyday cuisine

Based on the provided sources, only a few LA restaurants are explicitly named as making truly fresh, scratch-made mole daily. Las Molenderas in Huntington Park is the clearest example: owners Eufrasia Salcedo and Lucio Morales toast and fry all ingredients (over 30 for mole poblano) two to three times a week, then grind them into pastes at a local tamalería ^[2]. The article states that Rocío’s Mexican Kitchen and La Casita Mexicana are the only other places that ‘go to such lengths’ of making mole entirely from scratch ^[2].

For restaurants that do not make fresh mole, the source notes that the majority of Oaxaca restaurants in LA import artisanal mole negro pastes from Oaxaca due to the intense labor required ^[2]. The article does not name specific restaurants that use pre-made pasta or reheated stock, nor does it provide a comprehensive list of all LA restaurants and their mole sourcing methods. It only states that most Oaxaca restaurants rely on imported pastes ^[2].

No source mentions Bricia Lopez or Guelaguetza in relation to fresh vs. commercial mole ^[1], and the third source is a recipe article with no restaurant-specific information ^[3].