Lime & Cilantro's signature dish features a tender, eight-hour braised short rib served over chicken stock-infused rice, all generously glazed with a rich, complex mole sauce. The mole, simmered and blended over several hours, layers smoky chilies, sweet chocolate, fried plantain, and a medley of spices for deep, balanced flavor. It’s finished with pickled red cabbage, queso fresco, and fresh cilantro, offering a perfect mix of sweet, acidic, salty, and savory notes.
Silver Spring MD
Lime & Cilantro
Braised Short Rib Mole
beef short ribs / Ancho and pasilla chilies (toasted) / Chicken and beef stock / Raisins / Charred tomatoes / Sweet chocolate / Fried plantain / Toasted spices / rice / pickled red cabbage / queso fresco / fresh cilantro
Signature Dish
From Prep to Plate
Seth heads to Lime & Cilantro, a Salvadoran Restaurant in Silver Spring, MD to watch Chef Danny Chavez prepare a rich and deeply flavorful braised short rib mole, a dish that takes over eight hours to complete.
Chavez says he sometimes creates dishes by asking himself how he can make something familiar better. Take the glossy marinated short ribs. They benefit from a mole whose many ingredients read like the glossary of a Mexican cookbook and include more fried plantain than chocolate for subtle sweetness.
Tom Sietsema, The Washington Post
