Holy Mōlli Mexican Fusion Claim this business

About

Holy Mōlli comes from Luis and Lydia Stark, a married couple who built the menu around Sinaloa, the coastal Mexican state they came from, where fresh seafood, ranch meat, and bright vegetables shape the cooking. The name plays on mole, and it hints at the whole idea here: take Sinaloan food and let it wander into other cuisines. The clearest example is the Mexican sushi roll, an oversized roll packed with Mexican fillings, fried and sliced, lifted straight from the roadside sushi stands the Starks grew up around back home. Ordering runs along a build-your-own line that anyone who has done fast-casual will recognize, though the fillings get specific: chicken plain or spicy, steak, shrimp, grilled veggies, or tofu, folded into burritos, bowls, tacos, nachos, and quesadillas. The mōlli sauces are where the name earns itself, with chipotle, mushroom, and chocolate versions that regulars tend to have strong opinions about. Beyond the line, birria and birria tacos have become their own draw, and guests keep coming back for the mole, the quesadillas, and the queso. It is also one of the few kitchens on this stretch of downtown still serving well past midnight on weekends, which makes it a natural landing spot after a night out on Main. Which mōlli you turn loyal to, and whether you go sushi roll or birria the first time, is the kind of thing you settle a plate at a time.