Enrique Olvera, the chef of Pujol in Mexico City, has a dish that's just two kids of mole: one freshly made today, and one from a batch that was started the day

Enrique Olvera, the chef of Pujol in Mexico City, has a dish that's just two kids of mole: one freshly made today, and one from a batch that was started the day the restaurant started, and has evolved each day since then. When I visited, it at day ~2000. The taste of both, the the contrast between them, is really quite remarkable.