Mexican cuisine is awash in moles, and in Oaxaca, one of the best food cities in the world, there's a different mole for every day of the week. But in this country — save for in Los Angeles, where there are dozens of Oaxacan restaurants — mole, at least proper mole, is difficult to find. Lucky for us, we have Tarasco's, a Mexican/Latin restaurant that feeds our mole obsession with two different versions, including a remarkable mole verde. It's greener than money, greener than an enchanted forest, greener than Kermit the Frog. Made with poblano and jalapeño peppers, peanuts, pumpkin seeds and sesame seeds, crushed almonds and cloves, this mole is a riot of texture and spice and comes generously draped over long-simmered, crisp, caramelized shards of pork.