How Aged Mole Makes Pujol's Signature Dish Special
Imagine dining at one of the most renowned restaurants in the world — and being served a plate of sauce as one of your tasting menu courses, with nothing more on the plate. Now imagine that sauce being one of the most incredible culinary experiences ever. This is the reality you experience at Pujol. Located in Mexico's capital city, Mexico City, Pujol ranks number nine in the world, according to The World's 50 Best Restaurants. Chef Enrique Olvera created the restaurant in 2000 and had one goal: to showcase the wonders of Mexican gastronomy.
His cooking techniques are original and executed perfectly, as he offers a seven-course tasting menu filled with Mexican staples, but with a twist. Like Mexican street corn served with baby corn and Chicana ant mayonnaise (via The Worlds Best 50 Restaurants), or his tostada served omakase-style with kimchi and Kampachi taco with avocado and seaweed. While all delicious and creatively outstanding, what reviewers and customers alike can't seem to believe is Olvera's aged mole.
Pujol's mole is a bullseye of flavor.
For one of Pujol's courses, they present two colored moles', one closer to a caramel brown and the other darker, like a chocolate brown. The two competing colors represent two different moles, one freshly made and the other aged over 2,500 days, according to The Worlds Best 50 Restaurants.
The word mole comes from molli, which translates into a term meaning sauce or mixture — and that's exactly what the dish mole is (via The Washington Post). What makes mole so special is the amount of time, energy, and effort used to make it. With an uncountable number of mole varieties served, it's a sauce that genuinely comes from tradition and culture, as different recipes utilize many ingredients based on preferences. For Olvera, there are two reasons why his mole dish is so unique and world-renowned. First is the age; having a 2,500-day-old mole gives it such a rich depth of flavor. Secondly is the blending process, as each ingredient is blended by hand on a grinding stone.
If you're ever in Mexico City and have the chance to experience Pujol for yourself, it's well worth the price tag. Or, if you'd like to see up close and personal how Olvera crafts his mole and other signature recipes, watch his dedicated episode on the Netflix series "Chef's Table."