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El Cabrito offers exactly one mole, but it’s solid: a streamlined, turbocharged take on Coloradito mole.

Aragon tells me El Cabrito does make its own, too, but you have to ask for them.

One of the best things about El Cabrito — well, aside from its pozole rojo, so spicy and comforting — is its desire to nurture those who embrace the business, starting with the five brothers who, as Aragon tells me, first take care of one another.

She used to drive all the way to the El Cabrito in Annapolis because she thought it was the only place in the DMV that served real Mexican food.

I don’t remember how quickly I got behind the steering wheel after learning about Taqueria El Cabrito, tucked inside an Exxon station in Silver Spring, but I’d like to think Usain Bolt couldn’t have kept pace with me.