Marrow Meets Mole

Tallow candles might not be the red-hot novelty they were a few years back, but the fatty flavors and mouthfeel of beef fat, including marrow, persist. At Oaxacan-inspired Claro in Brooklyn, N.Y., a 12-in. custom-cut marrow bone serves as the vessel for the Tuetano. Bone marrow slathered with mole negro is cooked in an oven, caramelizing the sauce and heating the marrow. It’s finished with fried shallots, garlic, sea salt and toasted sesame seeds and served atop a bed of mixed greens. With housemade blue corn tortillas on the side, the dish makes for a delicious, dippable starter.

Chef/owner TJ Steele credits the Tuetano’s success to its striking visual presentation and the complementary combination of fatty marrow and spice-forward sauce. It proves that mole’s complex character can imbue layered flavor to even the most unctuous of bases.

This roundup features entries and insights from the 2025 edition of Best of Flavor. Check out all 100 reader-submitted menu inspirations here.