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How Mole is Made at NYCs Michelin-Starred Casa Enrique #shorts

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Chef Cosme Aguilar worked in French fine dining for 15 years before opening Casa Enrique in 2012. The restaurant earned a Michelin star just two years later. Aguilar built the menu using his mother’s old recipes, serving dishes like fluke ceviche, mole de Piaxtla, chorizo tacos, and more.

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