Restaurant Review: Without Really Changing, Casa Enrique Keeps Getting Better
New York used to be a one-mole town, and that was mole poblano. A chocolate-colored, bittersweet agglomeration of two dozen or so ingredients, it comes, like most of the city’s Mexican immigrants, from the state of Puebla. Typically simmered with chicken, mole poblano was a staple of takeout joints and lunch counters and restaurants before…