New owners refresh flavors, lower prices at Molé Cantina in Wellington

Mole Cantina in Wellington serves a trio of handcrafted ahi tuna tostadas topped with tomatillo-avocado salsa, salsa macha, microgreens and crispy onions. [Photo by Molé Cantina]

Birria croquettes, ribeye tacos and margaritas made with fresh watermelon are among the reasons to take another look at Molé Cantina in Wellington. Under new ownership, the restaurant is refreshing its menu and lowering prices while giving customers more occasions to gather, from weekend brunch to a Thursday ladies night.

For Nicole Hemmati, the restaurant’s director of marketing and special events, the goal is to welcome first-timers, keep longtime customers and earn another visit from those who drifted away.

Her husband, restaurateur Sia Hemmati, and chef and co-owner Daryn Garcia took over in September. The Hemmatis have owned restaurants in Miami for years and became familiar with Wellington when their daughters rode horses in the area.

The changes begin with a simpler, easier-to-read menu that preserves familiar Mexican dishes, including fajitas, tacos and tostadas, while making room for Garcia’s additions.

“I think it’s important to keep those classics but at the same time elevate them a little bit to give more offerings to the customers,” Hemmati says.

She says the team has upgraded the quality of ingredients, particularly the meats, while reducing menu prices. New offerings include ribeye tacos, brisket tostadas and nachos, and surf-and-turf tacos pairing ribeye with shrimp.

Garcia also brings his Cuban roots to the kitchen. His birria croquettes combine slow-braised Mexican beef with a Cuban-style preparation, turning the tender, shredded meat into an appetizer.

“They’re selling really well. People love them,” Hemmati says.

The refreshed cocktail menu puts a similar emphasis on ingredients. For a spicy watermelon margarita special, fresh watermelon is muddled in place of a flavored syrup. Hemmati says the bar brews fresh espresso for each espresso margarita.

“We’re really trying to use as many fresh, quality ingredients as we can because we all think that that’s really important,” she says.

Beyond the menu, the new owners are building a weekly calendar to make Molé a regular neighborhood gathering place.

Happy hour at the bar runs from noon to 7 p.m., with a separate happy hour food menu from 4 to 7. For customers stopping in during lunch or after work, the extended hours offer more flexibility than a short, late-afternoon window.

Saturday and Sunday brunch runs from noon to 4, with bottomless mimosas and bloody marys available from noon to 3. Garcia has added chicken and waffles to the brunch menu, a dish he championed after working in Charlotte.

Beginning Thursday, Nov. 12, ladies night will feature a DJ, food specials and complimentary select drinks for women from 7 to 8 p.m. The planned offerings include house wines, margaritas and other select mixed drinks.

DJs play Friday and Saturday nights. A mariachi band performs on the patio the first Friday of each month, giving customers the option to enjoy the music outside or dine indoors.

A Halloween and Día de los Muertos party Saturday, Oct. 31, will feature prizes for costumes.

Fresh paint and new indoor and outdoor tables are part of the update, but Hemmati sees the restaurant’s next chapter as something built through repeat visits and relationships.

She wants Molé to become the neighborhood place where customers can find good food, good service and an opportunity to relax together.

“It’s not just about being successful and making money,” she says, “but it’s about making a mark in the community.”