• Jarnard Sutton

In the Kitchen with owner and chef Oz Blackaller of Cueva Bar

The folks at Cueva Bar believes that every dish should be prepared with mindfulness. Owner and chef of Cueva Bar, Oz Blackaller, knows how to create a family-friendly atmosphere with good vibes, delicious eats, a great selection of wines and craft beer on tap.

He shares his deep, flavorful recipe, Torta Azteca De Mole, for In the Kitchen.

Torta Azteca De Mole


Photo courtesy Jarnard Sutton

What's the origin of this dish?

The Torta Azteca De Mole is a Mexican-inspired dish. The difference from the original one is the mole sauce. I wanted to make a Mexican dish using our house-made mole.

What's the key component to this dish?

Corn tortillas, chicken, house-made San Diego mole, shaved onions, banana chip, garlic chip dust and a serrano toreado.

What makes your mole unique?

I use a gluten reduced local San Diego stout beer instead of chicken stock to keep it vegan. It's flavorful and gluten-free.

Describe the taste to someone who haven't had this dish?

The flavors are layered and complex. Starting with a spicy chocolate aroma and looks, the first bite will register peppers, fruit and nuttiness. By the first bite, you’ll feel as if you’re in Mexico. After experiencing the first bite, the rest of the spices spices will open up and continue to serenade your palate with bursts of spice here and there though out the dish.

What's a good beer and/or cocktail to pair with this dish?

A brown ale, or maybe even a light porter will compliment the dish, as well as a medium body red wine like the Bodegas Carrau Tannat from Uruguay or a bolder option like the Viña 1924 Angeles from Argentina.

Oz Blackaller, executive chef and owner of Cueva Bar shows us how he makes his signature dish Torta Azteca De Mole.