Old Ballard brick walls meet the terra-cotta tiles of old Mexico in this teeming sensation that’s been plying an appreciative public with lush and complex mole negro since 2003. All those people ahead of you in line agree, their version is still one of the best in town. The menu’s appeal expands far beyond this Oaxacan staple, like entomatadas that come with kicky tomatillo sauce...and rocking margaritas.