As I write this, we are 7 years into a quest I began after watching the Chef’s Table episode regarding Enrique Olivera’s restuarant Pujol in Mexic City. Olvera is famous for mole madre: a mole maintained and refreshed over time, served alongside a fresher mole.
The idea is that age and continuity become part of the dish itself.
I took his idea and started by saving about a gallon of the original Mole I made 7 years ago, Then, in each subsequent year, I add two cups of the old mole to the new and then when the new is complete, I take two cups of the new and add it to the old. My theory was that with each itteration, the mole we had on hand would mature and improve so that adding two cups of a well developed mole to the new would deepen and widen the flavors.
So far I have made several varieties of mole
2020 – Mole Poblano
2121- Mole Roho
2022 –
2023 – Mole Colorado
2024 – Mole Negra
2025 – Mole Poblano
2026 – Mole Manchamanteles
