Enrique Olvera

Supper Gods

Supper Gods
Enrique Olvera
Each chef has his story, each chef has his signature. But in Mexico lives a man whose "mole madre" takes a few months to do. For those who do not know, but should, the "mole madre" is one of the most recognized Mexican traditional sauces: thick, dark, with an intense flavor, the result of history and full of tradition.

Enrique Olvera, born in Mexico City and educated at the Culinary Institute of America, in New York, dedicate his body and soul to discover the secret of his "mole madre" when he was in the middle of opening of his restaurant El Pujol.

He learned the recipe with another Mexican chef, Ricardo Muñoz, but he decided to go further: instead of the recommended seven days to let the sauce rest, Enrique decided to give life to this sauce, in a first phase, for 15 days. Treating the "mole madre" as a living organism and in constant mutation, the experience continued until 700 days. Yes, you've red well, 700 days to perfect the flavor, to reach palates hitherto unknown to any living creature. "Está de poca madre", as the Mexicans say.