I enjoy making mole. It is one of the great Mexican flavor profiles. I remember the first time I had it and it blew my mind. So I began to make a mole every year. Then, in 2020, I saw Enrique Olvera on Chef’s Table. He makes a mole every day and they blend the old with the new. When the show was filmed, at that time, he had made a 1,000 day mole and that idea inspired me. I amde the decision to do the same thing, but on an annial basis. Each year, when I make a mole I resolved to add it to our aging mole At the time of this writing this will be our 6th year of carrying the mole forward.m My strategy has been to make different styles of mole. Last year, for example, I made a Mole Poblano, and this year a Cole Colroadito. Each region in Mexico has their own standard version. So, my idea was to build an all regions mole over time.
What makes this idea so fantastic is that the blend offers the depth of flavor that the new mole skips over by offering fresheness and brighness instead. The blend offers both. My quest began by learnign mole with Mole Negro and Mole Poblano
- 2020 – Mpole Poblano
- 2021 – Mole Negro
- 2022- Mole Poblano
- 2023 – Mole Negro
- 2024 – Mole Negro
- 2025 – Mole Poblano
- 2026 – Mole Coloradito
My updated quest is to make the 7 Mole of Oaxaca to elevate the fullness of the base
- Mole Negro
- Mole Rojo
- Mole Coloradito
- Mole Amarillo
- Mole Verde
- Mole Chichilo
- Mole Manchamanteles
My Life: A Memoir 