Mole Poblano Clásico
$24The mother sauce. Twenty-three ingredients slow-toasted over woodfire, served over slow-cooked chicken.
Modern Mexican Cuisine · Mexico City
A contemporary ode to Mexico's most iconic sauce — slow-toasted, hand-ground and served in seven regional expressions.
Our Philosophy
At AURA, Mole Poblano is not a dish — it is a devotion. Every morning our chefs toast chiles, grind seeds and blend spices in a single wood-fired copper pot, following recipes passed down through four generations in Puebla.
Signature Collection
The mother sauce. Twenty-three ingredients slow-toasted over woodfire, served over slow-cooked chicken.
Deeper, darker, smokier — burnt chiles, Mexican chocolate and a whisper of sesame.
Bright and bold with dried red chiles, tomatillo and roasted garlic.
Herbaceous and fresh — tomatillo, cilantro, pepitas and hoja santa.
The tablecloth stainer — pineapple, plantain and ancho chiles in sweet-spiced harmony.
Golden, fragrant with achiote, guajillo and Mexican cinnamon.
Our Story
AURA was born from the family recipes of Chef Mariana Velasco, whose grandmother Doña Esperanza tended a single copper pot in a Puebla courtyard for over fifty years. Today we carry that pot — and that devotion — into a modern dining room in Polanco.
Every chile is sourced from Oaxaca. Every seed is toasted by hand. Every plate is finished at the table with the same quiet ceremony as it was a century ago.
Discover Our Heritage23
Ingredients in our classic mole
7
Regional mole styles on the menu
12
Years honoring Puebla's tradition
1
Wood-fired copper pot
Guest Voices
"The Mole Poblano at AURA is the closest a restaurant has come to my grandmother's — only elevated with quiet, modern confidence."
Sofía Hernández
Food Critic, Mexico City
"I have flown from Los Angeles four times this year. The Mole Negro alone is worth the journey."
Daniel Ortiz
Loyal Guest
"A masterclass in Mexican gastronomy. Every plate tells a story rooted in Puebla, Oaxaca and home."
Adriana Reyes
Chef & Author
Join us in Polanco for an evening of slow-cooked mole, mezcal and quiet hospitality.