Mexican dishes in New York that have either enchilladas or chicken as the central aspect of the meal have a sauce on them that’s become known in the city as mole poblano. This convergence of countless ingredients gets roasted and then simmered, a process that multiplies the flavor considerations.
The poblano portion of the name is based on the belief that this concept originated in Puebla, a state in Mexico. The exotic blend of aforementioned ingredients includes such strange bedfellows as chocolate and onion. However, tomato and chilies are usually tossed in to give it that sense of Mexico.
In the area, Long Island City’s Casa Enrique, their attempt at mole uses things like raisins and sesame seeds. It also goes beyond simply focusing on that Mexican state of Puebla and drilling down further to a community known as Piaxtla. What the diner gets is more sweet than might otherwise be expected.
On Willis Avenue, those in La Morada have the opportunity to go even farther wehen it comes to choices. That’s because six different considerations are available, represented by colors like green and black. The green, or verde, combines herbs and jalapenos, while the black, or negro, has at its core a chile that’s darker in texture.
Two Sunset Park places that prominently feature tacos on their menu don’t shy away from offering their own take of mole poblano, esch going in different directions. Tacos El Bronco’s dish is more tart and definitely brings the heat, while Tacos Matamoros is definitely in the sweet vein with cinnamon and chocolate notable additions to this version of poblano.
Given the melting pot that is New York, it’s inevitable that a further breakdown of cultural cuisine has become a necessity for restaurants to make their mark, with mole poblano the latest addition.