at Casa Enrique
"The mole rojo at Casa Enrique is a three-day project — dried chiles toasted and blended with chocolate, toasted seeds, and Mexican spices. Rolled into enchiladas with queso fresco and a scattering of white onion. This is what Mexican cooking in New York should aspire to be."
— Expert, 94/100 credibilityExpert Reviews
"The mole rojo at Casa Enrique is a three-day project — dried chiles toasted and blended with chocolate, toasted seeds, and Mexican spices. Rolled into enchiladas with queso fresco and a scattering of white onion. This is what Mexican cooking in New York should aspire to be."