Holy Mole!

Mole

I was invited to try the newest location of Mole, the fourth restaurant child of husband and wife duo Nick Cervera and Guadalupe Elizalde. Guadalupe hails from Mexico City and runs the kitchen cooking authentic family recipes while Nick manages the front and is also responsible for the amazing decor. The bar which can be seen above has over 100 tequilas and mezcales, making it a great place to learn to appreciate the finer tequilas than the ones you got sick on in your college days.

After living in Texas, you learn to immediately size up a Mexican place based on their chips and salsa, so after the first bite, I knew I was in for a good evening.

Chips & Salsa

 Better yet, the chips were quickly followed by a bowl of incredible made to order guacamole.

Guacamole

Appetites nicely whetted by the salsa and guac, we started the meal off with Sopa de Elote. A smokey, fire roasted corn soup. 

Sopa

After the soup, we were even more excited to see what else was going to come out of the kitchen, and were not let down with the Crepas con Huitlacoche which came next. For the unfamiliar, huitlacoche is also known as "corn smut" aka corn fungus. If this sounds off putting, it's better to think of it as a mushroom. If you're interested in trying it, this is the best dish to introduce you to a new adventure. The creamy poblano sauce is rich and incredible, you will be lapping it off of your plate.

Crepas con Huitlacoche

After the richness of the poblano sauce, it was refreshing to have a taste of the Pescando Veracruzana. A filet of founder served in the Veracruz style: capers, green olives and tomatoes. This was very mediterranean inspired, light and simple with fresh ingredients.

Pescado Veracruzana

Next up was the Cochinita Pibil, Yucatan style pork baked in a banana leaf served as tacos with a verde salsa. This had a nice lingering, slow heat that I really enjoyed (note, I'm a spice lover, so if you don't do well with spicy foods, best avoid this one).

Cochinita Pibil

Next we were treated to Lupe's seafood paella. Not a regular on the menu, but appears often as a special.

Paella

After I didn't think I could handle the suspense any longer, the Enchilada de Mole Poblano finally arrived on the table. While Guadalupe makes the red and green moles in house, the brown mole is made by her mother Emilia back home in Mexico City and shipped in to NYC each month. This is definitely the dish to come for. It's everything you could ever want in a mole, the chocolate flavor shines through in the most delicious savory way possible.

MOLE!

Next was the Bistec ala Mexicana- a NY strip sauteed with fresh tomato, onion, jalapenos, and cilantro. This had a lot in common with the Pescado Veracruzana- a simple dish, but well prepared with really fresh ingredients.

Bistec ala Mexicana

 Thankfully, it was finally time for desserts, since at this point we are all fit to explode. We all managed to find a second wind for the amazing sweets that came next. Flan, Belgian Chocolate Cake, and Tres Leches made by Guadalupe's sister. This was the best tres leches I've ever had! The consistency is perfect- the cake still holds its texture, despite being soaked in the milk. If you've had tres leches before and found it to be too soggy, I would recommend giving it another try with this version. And for any chocoholics out there, get the Belgian Chocolate Cake- you won't be sorry.

Desserts

All in all, this Mexican food joint is heartily Texan approved. The best news is that with 3 other locations in the city, there is probably a Mole near you- the West Village, Lower East Side, and Williamsburg.