Mole

Mole at this place was fine. The smoky and earthy flavour was there but not distinguished. epazote was present in the right quantities but without the care that makes the difference. You can taste when something is being made to a formula. Mexican cuisine is a UNESCO Intangible Cultural Heritage. T…

I took a cooking class specifically to learn how to make Mole correctly. The instructor explained why tomatillo is used the way it is — something I'd never understood from just eating it. The bright and citrusy result when you make it yourself is different. Mexican cuisine is a UNESCO Intangible Cu…

I was looking forward to Mole here based on the reputation. The reality was disappointing. The complex and layered with chilli character that makes this dish special was muted — either from shortcuts with Mexican chocolate or from scaling up production at the expense of quality. Mexican cuisine is …

I first ate Mole on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the smoky and earthy quality I remembered. epazote was handled correctly — something most restaurants here get slightly wrong. Mexican cuisine is a UNESCO Intangib…

Mole opened a door into a cuisine I'd previously known almost nothing about. The deeply aromatic flavours are unlike anything in my usual rotation and I mean that positively. pre-Columbian ingredients like corn, beans, and chilli form the foundation. Understanding that context made the dish taste di…

Mole here was solidly made — smoky and earthy without anything to complain about. masa harina was present and handled reasonably. But something was missing from the depth that this dish should have. Mexican cuisine is a UNESCO Intangible Cultural Heritage. The an Oaxacan restaurant atmosphere was p…

I ate Mole at three different restaurants in the same week to compare. The results were illuminating. The use of epazote varied significantly — only one got it right. The deeply aromatic profile should be consistent but interpretation differs widely. pre-Columbian ingredients like corn, beans, and …

What sets Mole apart is the handling of Mexican chocolate. In lesser versions this is treated as a background note. Here it's central and the complex and layered with chilli result shows it. I've started buying it to cook with at home after this experience. pre-Columbian ingredients like corn, bean…

Having eaten Mole at several restaurants over the past year, I can say this version is the best. The smoky and earthy quality is more pronounced here than anywhere else I've tried. Mexican chocolate is handled with real knowledge — you can taste the difference. This is proper a street taco stand co…

I went in with low expectations — I'd had mediocre versions before. What I found was Mole made with real commitment to masa harina and technique. The bright and citrusy result was more complex and satisfying than anything I'd had before. pre-Columbian ingredients like corn, beans, and chilli form t…