Wednesday, July 11, 2012



1735 Second Avenue
(Between 89th & 90th Streets)
New York, NY 10128
(212) 289-8226

I’ve always wanted to make some mole sauce and whenever I go forward with my attempt, I get intimidated with the number of ingredients. I had about three recipes for this delicious authentic sauce, and all three had about at least 20 ingredients! The recipes do say it takes about 15 minutes to prep and another 90 minutes to cook all 20 ingredients, not bad. But you see, the 90-minute recipe makes use of a blender to puree ingredients thoroughly. If I do not cheat I would take a lot longer since the labor-intensive part of mole which is the toasting and grinding are the two main things that really gives this dish its wonderful flavor and texture.

Yeah sure you can get on my case that I scare easily, I’m okay with it.

Because really, the point of the story is, Mole, as its aptly named, offers an authentic “imported” Mole Poblano sauce. The sauce is made by the chef’s family in Mexico, using family recipe that has been passed on to members for years; the delicious sauce is then shipped stateside, for us all to enjoy. I am a big fan of chili peppers and chocolate, but usually on separate dish or meal, even. But with mole from Mole, you can have the best of both worlds; one ingredient not dominating the other.

So for those of you that is craving (or attempting to make and partake) some mole sauce, start your adventure at Nick Cervera and Guadalupe Elizalde’s new spot over at East 90th.

POLLO EN MOLE POBLANO Half chicken smothered in authentic “imported” Mole Poblano sauce.

While you’re there, these are also must try!

Crepas con Huitlacoche (Homemade crepes with huitlacoche, creamy poblano sauce)

The Mole Bar --> yes, a must try... It's rustic and fun.

P.S. Please note that the dishes I’ve tried from Mole are part of the Press Dinner Tasting Menu that I’ve attended.