05/07/2026
PORK MOH-leh
Pork confit (fancy eh?) served over chipotle smoked mole, hominy grits, salsa verde & slaw.
This dish is a highlight of teamwork. Usually an idea is sparked and shared amongst the staff. Inspired by others, travel or even a family member - we add to our inspo board and stay creating. You’ve heard me say it before, creating a dish can be a lot like playing in a band writing songs where everyone riffs off one another.
This idea came to DC inspired by a dish in Mexico and the one time he put too many cloves in his mole which tasted like clove ci******es. The team assembled and took it to the next level. Anthony got the mole just right, Smokey not TOO spicy with great texture and aromatics. Rob went all in on the salsa verde when Daniel asked for more green zach made it happen with Rob. Lex and Zach put in over time finding the perfect style, cut and flavor profile for the protein. It’s really a team effort.
So much of what we do at FIRED is about pushing ourselves and the menu outside of what is comfortable, outside of what you can find anywhere else, outside of the conglomerate food service box. We hope you do the same when ordering dinner. Life is too short to eat boring food.
Cheers to teamwork, your aunts mole, or messing up a recipe at home. Shop is open 4 to 8pm.
