Chef Rocio Camacho put “La Tia” in Moles La Tia, an East L.A. restaurant that had its moment when she cooked there. Javier “The Glutster” Cabral recently discovered that Chef Camacho can now be found in the kitchen at La Huasteca. This five-year-old restaurant is an anchor tenant in Lynwood’s Plaza Mexico, a South Los Angeles mall patterned after Monte Alban, an ancient Mexican city that’s known as an architectural marvel.

Chef Rocio Camacho, who dazzled bloggers and critics like LA Weekly’s Jonathan Gold, has imported her creative Oaxacan moles. Now she’s even pairing a coffee and Kahlua mole with shrimp and passion fruit mole with a scallop-filled crepe. On Tuesday night, she invited bloggers to preview some new Mexican dishes inspired by a recent visit from a Yucatan chef. Examples include Panucho Yucateco, a black bean-filled corn tortilla topped with cochinita pibil; and Pescado Tikin-Xik. She served a grilled snapper fillet in a banana leaf, slathered with an achiote, sour orange and habanero sauce. For dessert, Camacho is making carrot flan spiked with habanero and rice pudding ringed with a pool of tomatillo jam. Aguas frescas include cucumber with chia seeds and an orange option loaded with pit-heavy ciruela, known in English as plum.