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[Enrique Olvera] We want food that is memorable, you know?
That you can take with you that is creative.
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We actually changed "creative" to "authentic,"
which means to us that.... it's not that it's never been done before,
but actually nobody can make it as we do.
And then food that is also — it's not complicated.
You know? It's close to our customers. We don't....
We want to have a sense of our relationship with our guests.
We want to know them by name. We want to....
We want to give them food that is not only flavorful, but also good for you.
That's why the menu in Pujol is six courses at the most.
And that's why most of the food looks sloppy.
It's because we're not....
We're making decisions based on ethics and on the products,
and on flavor — not on anything else.
One of the things that we like doing is....
....making recipes our own.
So, how do you make a Mole yours?
The first thing is, you have to work with your surroundings.
And we we were very Orthodox, as I've said, about the ingredients, so....
A few years ago, we would never have touched Mole.
It was like, "No, you shouldn't touch it. No, it's so classical."
You know? And it's served with chicken or vegetables.
And then when I started going to New York, I I felt
like we were open to other ingredients and....
And we had those ingredients in Mexico, and I never
touched them, because we thought they were not Mexican.
So, we try to make a Mole that is....
....with no Mexican ingredients that tasted Mexican.
So, that Mole Amarillo has things that would usually not be in Mexico — cauliflower.
There's a huge production of cauliflower in the valley of Mexico. And broccoli but....
....that's not Mexican, so usually don't use it in a Mole. So, we're using like....
....all these ingredients that are not traditional. Uh....
Brussels sprouts, cauliflower. That dish was there in the beginning of spring,
which is also tricky in Mexico, because we don't have that seasonality....
That strong seasonality. We have, like, basically rain or no rain.
But we were using.... We've also used eggplants.
So, that Mole is a seasonal Mole.
Sometimes it's red, sometimes it's green.
Now it's.....
It has become green because now it's.... With the rain, everything is flourishing.
And now we're using peas and we'll be using tomatoes at some point.
So, it's just a seasonal Mole that is changing all the time.
But it has a strong Mexican flavor.
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