OAXACAN CUISINE - CHARLOTTESVILLE
CONMOLE
a far away experience right next door.
The Story of Mole
Mole is one of Oaxaca’s most treasured culinary traditions, with roots dating back to the ancient Zapotec and Mixtec civilizations.
Over centuries, Indigenous ingredients such as chilies, cacao, herbs, and seeds blended with Spanish-introduced spices to create the rich, complex sauce we know today.
Often called the heart of Oaxacan cuisine, mole is more than a recipe — it is a celebration of family, culture, and tradition.
Every region and every family has its own unique version, making each serving a reflection of generations of history and craftsmanship.
From Oaxaca to Charlottesville, Va
At Conmole, we believe food should tell a story.
Our kitchen is rooted in the traditions of Oaxaca, Mexico — a region known for its rich culinary heritage and, most famously, its mole. More than just a sauce, mole is a labor of love: layered, complex, and deeply connected to culture and family.
Our recipes are inspired by generations of cooking — made the traditional way, without shortcuts. Every batch of mole is carefully prepared using a blend of ingredients that create depth, balance, and unforgettable flavor.
We opened Conmole to share something different with Charlottesville — not just a meal, but an experience. One that introduces guests to the true essence of Oaxacan cuisine.
Whether it’s your first time trying mole or something you grew up with, we invite you to slow down, explore, and enjoy.
Our menu highlights a curated selection of signature moles, complemented by thoughtfully crafted vegetarian, vegan, and gluten-free dishes.
This is not typical Mexican food. This is Conmole.
THE
Tamale $12
Pork · hoja santa · mole chipotle · wrapped in banana leaf.
Empanada $14
Con carne: pork chorizo · onions · tomatoes · chipotle mole ·
cilantro crema
No carne: Briar Fork Farm mushrooms · onions · tomatoes ·
cilantro crema
Molote $18
Plantain “dumpling” filled with queso fresco · epazote · over a new delicious spicy zucchini mole
Aguacate Relleno $20
Half avocado · organic zucchini · corn · tomatoes · onions · chipotle mole · queso fresco
Coliflor $20
Pan-seared organic cauliflower · Barefoot Farm eggs · mole verde
Memelas $26
Two blue-corn handmade memelas · huitlacoche · corn · onions ·
tomatoes · chipotle mole · queso fresco · fresh avocado
MENU
Mole Frijol Molido $24/26
Con marisco: seared jumbo shrimp, roasted black bean mole, corn tortillas
No marisco: Briar Fork Farm mushrooms, roasted black bean mole, queso fresco, corn tortillas
Pork Steak $30
Pan-seared pork steak · herbes de Provence · salsa picante · corn tortillas
Mole Negro $30/22
Con carne: slow-cooked chicken, homemade Oaxacan mole negro,
avocado mousse, rice.
No carne: masa croquettes, green beans, mole negro, avocado mousse
Mole “Amarillo” $30/22
Con carne: slow-cooked pork ribs, mole amarillo, queso fresco, rice
No carne: grilled cauliflower and chayote, mole amarillo, queso fresco,
rice
Carnitas $30
Pork carnitas · pico de gallo · avocado mousse · salsa picante · rice · tortillas
Enfrijoladas $36/22
Con carne: 8 oz hanger steak, quick-fried corn tortillas dipped in
refried black beans, queso fresco, chipotle crema, avocado
No carne: potatoes, tomatoes, onions, queso fresco, avocado,
chipotle crema
Pulpo $28
Pan-seared octopus tentacle · fresh jicama salad · avocado · cilantro ·
spicy-citrus dressing · salsa picante
Tuna $36
Fresh pan-seared yellowfin tuna, 6 oz · corn-cucumber salad ·
serrano pepper aioli
Halibut $44
Fresh pan-seared wild-caught halibut, 6 oz · mole pipián verde ·
crispy corn tortilla strips · fresh radish
Our Team
Conmole was founded by François Abadie and Benos Bustamante with a simple mission: to share the rich flavors, traditions, and hospitality of Oaxaca, Mexico, with the Charlottesville community.
Since opening our doors on October 1, 2019, we’ve remained committed to authentic Oaxacan cuisine, warm hospitality, and creating a place where everyone feels at home. While François and I founded Conmole, we know that none of what we’ve accomplished would be possible without the incredible people who stand beside us every day.
We are especially grateful to Jose Zaragoza, who has been with us since the very beginning. His loyalty, dedication, and passion for Oaxacan cuisine have helped shape Conmole into what it is today, and we are honored to have him as part of our journey.
To our entire kitchen staff and front-of-house team, thank you. Your hard work, professionalism, and commitment to excellence are the heart of Conmole. Every dish prepared, every guest welcomed, and every act of kindness reflects the pride and care you bring to this restaurant. We are deeply grateful for your dedication, and we are proud to work alongside such an extraordinary team.
Together, we are honored to share our culture, our heritage, and our passion for hospitality with every guest who walks through our doors
Our Kitchen:
BENOS BUSTAMANTE
JOSE ZARAGOZA
DENIA PINEDA
JUAN HERRERA
JOSE LUIS
Front of the house:
JENNY
MATT
GUILLERMO
NATASHA
BROCK
ZAR
YOVANNY
SOPHIA
VISIT COMOLE
