pltrgyst > wrote:

> "jmcquown" > wrote:

>>Mole is pretty frigging boring, IMHO.

>Agreed -- except at Topolobampo. I have no idea what Rick Bayless does,
>but it's magical.

It is, but there are plenty of other people who can do it well.
Just off the top of my head, Red Iguana in Salt Lake, and Juan's Place
in Berkeley. I'm sure there are many many more.

If a Mexican restaurant has boring mole', this is probably a
sign they are pouring it out of a can or jar produced in a factory,
and such a restaurant is almost certainly deficient in
other respects as well.

BTW it is not too difficult to make at home. You can even
vastly simplify any standard mole' poblano recipe and come up with
a good result. The key factors of success for a mole' poblano
are using pasilla chile powder and chocolate of sufficient
quality, and having these ingredients along with the sugar
ingredient in a correct ratio to give a pleasing result.
You may consider a little cinnamon essential too.

Steve