At Quixote, This Braised Lamb Belly and Chichilo Mole Dish Is Fit for Celebration

“[In Mexico,] this mole is usually served at funerals,” says José Cepeda, executive chef of San Diego’s Quixote. “It’s a way to celebrate life and say goodbye to our loved ones.”

Cepeda’s chichilo, made with tender strips of braised lamb belly, is one of the seven moles of Oaxaca, and the chef says he’s been making it...