Vegetable Mole

A recipe by Enrique Olvera, taken from Mexico from the Inside Out

Mole de verduras

Serves 4


Mole Amarillito

7 chiles guajillo, seeded

3 chiles puya, seeded

4 cups (about 1 1/2 pounds; 680 g) fresh corn kernels (from about 4 ears)

2 heirloom tomatoes, chopped

2 large garlic cloves

1/2 white onion, chopped

3 tbsp grapeseed oil

1 tsp kosher salt, or to taste

3 cups (720 ml) water

1/2 cup (15 g) purple epazote leaves


1 small eggplant (aubergine)

5 guava leaves

5 avocado leaves

2 purple garlic cloves

1 white onion, quartered

1 tbsp fleur de sel

2 tsp corn oil

2 tsp grapeseed oil


1 7-ounce (200 g) chilacayota 


1/4 cup (60 ml) white vinegar

2 tbsp fresh key lime juice

1 medium artichoke,

1 cup (240 ml) olive oil

1 tsp fleur de sel

Brussels Sprout

1 Brussels sprout

1 tsp kosher salt

Juice of 1 key lime

1 tsp fleur de sel

Jerusalem Artichoke Puree

1 cup (240 g) finely-diced

peeled Jerusalem artichokes

2/3 cup (160 ml) heavy

(double) cream

1 tsp kosher salt, or to taste


20 tiny alfalfa leaves

12 guaje seeds

20 cilantro criollo (coriander) sprouts

1 tsp chile powder

1 tsp fleur de sel

Mole Amarillito

In a pan, sauté the chiles, corn, tomatoes, garlic, and onion in the oil over medium-high heat. Add the salt and water and cook, stirring constantly, for 25 minutes. Blend, strain (sieve), and adjust the salt. Stir in the epazote and let the mixture infuse for 10 minutes; discard the leaves.


Place all the ingredients except the grapeseed oil on a baking sheet and roast for 25 minutes in a 350°F (180°C/Gas Mark 4) oven. Cool slightly, then cut the eggplant into quarters and fry in the grapeseed oil in a pan.


Cut the gourd into 8 wedges. Grill (griddle) on a griddle over medium heat.


In a bowl, combine 1 cup (about 250 ml) water, the vinegar, and lime juice. Trim and clean the artichoke, immerse the artichoke, and let soak for 15 minutes. Drain and cut into 8 wedges. In a small pot, heat the oil with the salt to 150°F (65°C) and cook the artichoke for 40 minutes. Cool and keep in the oil until ready to serve.

Brussels Sprout

Remove and discard the bruised outer sprout leaves; separate out 4 green sprout leaves. Bring 1 cup (about 250 ml) water to a boil in a small pan and add the kosher salt. Blanch the Brussels sprout leaves, drain, and transfer to an ice bath to cool. Drain and dress with the lime juice and salt.

Jerusalem Artichoke Puree

Place all the ingredients in a small pot and cook over low heat, stirring frequently, until the artichoke is very tender, about 1 1/2 hours. Blend, strain, and adjust the salt. Pour into a pastry bag or squeeze bottle.


Place 3 tablespoons of the mole in the center of each plate and top with a piece of eggplant, followed by 2 pieces of the chilacayota, 2 pieces of artichoke, and 1 Brussels sprout leaf. Place 3 small dollops of Jerusalem artichoke puree on each plate to form a triangle. Garnish with the alfalfa leaves, guaje seeds, cilantro sprouts, chile powder, and salt.

Mexico From the Inside Out

Enrique Olvera is the most famous and celebrated Mexican chef working today. Olvera's restaurant Pujol was ranked #1 in Mexico and #20 in the world at the World's 50 Best Restaurant Awards. This is his first book and the first ever high-end chef cookbook in English on Mexican cuisine. It captures and presents a new contemporary Mexican style of food, rooted in tradition but forward thinking in its modern approach. Olvera has pioneered and defined this new way of cooking and belongs to a global group of gourmet influencers that includes Noma's René Redzepi, Dom's Alex Attala, Osteria Francescana's Massimo Bottura and elBulli's legendary Ferran Adrià.

Olvera rethinks how to use traditional, authentic local ingredients using unusual flavor combinations to create a reinvented way of cooking and eating. Mexico from the Inside Out includes both sophisticated and more accessible recipes to explain Enrique's philosophy, vision, and process. He is fueled by a constant exploration of Mexico's ingredients and culinary history, and inspired by his early family memories about food. This book goes beyond stereotypes to reveal new possibilities of Mexican cuisine, which is now an essential part of the international conversation about gastronomy.