When my wife and I last ate at Kualla Restaurant in Lockport over twenty years ago, I didn't care about mole. Now I do. Our supper there tonight was blah except for the pollo en mole, a heap of thumb-sized pieces of white meat under a reddish-brown, oily sauce that I at first found unappealing. But after five-ten minutes, the flavors seemed to set. The mole tasted less oily, and the chocolate flavor emerged. The dish was delicious for maybe ten minutes, then as it cooled its flavor receded. I asked the waiter the source of the red color and from what region the mole hailed. Poblano and Puebla were his answers.
Is Pueblan mole an almost shiny red, unlike the brown-to-black mole available at Tacos Tio a few miles south of Kualla? Does the flavor of mole peak for about ten minutes after serving?
Re: the addresses, State and Collins are the local names of Illinois Rt. 171, aka Archer Ave. south of 55th St.
1026 S. State
Tacos Tio Restaurant