An imperial re-imagining of Mole Poblano, Mexico’s signature dish with cacao, aromatic chilies, and the golden flavour of luxury.
Mexican cuisine has long been the province of big flavours and story—but Mole Poblano takes both to a whole new level, one of the globe’s greatest classic dishes. What was once humble blend of colonial and native flavour, this sumptuous version, accented by edible gold leaf and premium cacao, is proof of Mexico’s imagination and Michelin-class creativity.
Shaved from over two dozen ingredients—roasted nuts, smoked chilies, aromatic spices, and craft chocolate among them—Mole Poblano builds to a richness that’s both creamy and spicy. Long cooking times produce the sauce stacked high like a rich layer of earth.
At Pujol or Quintonil in Mexico City, the dish is a work of modern art. Imagine slow-cooked duck breast with a glaze of Mole, yellow edible leaves, and served with mezcal-smoked purées. Rustic origins meet haute cuisine’s eye.
Each dish is evidence of Mexico’s duality—high and history, passion and precision, ancient heritage and contemporary innovation.
