Mexican family gives Brooklyn mole poblano flavor

Sally Rojas, left, and Damiana Bravo, right, fill and weigh containers of mole paste, as Jesus Hernandez, background, prepares more at the headquarters of Mole Poblano Asuncion Corp., in the Bushwick neighborhood of Brooklyn borough of New York, Tuesday, July 31, 2018. Mexican grandmother Damiana Bravo, who will turn 80 in September, started making mole in New York in the 1970's to sell it to her fellow factory workers, who would occasionally ask for it. Now, mole poblano "La Asuncion" is distributed to bodegas, supermarkets and restaurants of New York, Pennsylvania, New Jersey, Connecticut and North Carolina. (AP Photo/Richard Drew)
Christina Mora and Franco Hernandez start a new batch of mole at the headquarters of Mole Poblano Asuncion Corp., in the Bushwick neighborhood of Brooklyn borough of New York, Tuesday, July 31, 2018. This family-run business, that produces about 1,600 pounds of mole a day in a small Brooklyn store, has grown due to the three generations of a matriarchy that produce the dark-hued paste of ground chilies and a dozen other ingredients. (AP Photo/Richard Drew)
Christina Mora adds ingredients to a batch of mole at the headquarters of Mole Poblano Asuncion Corp., in the Bushwick neighborhood of Brooklyn borough of New York, Tuesday, July 31, 2018. This family-run business, that produces about 1,600 pounds of mole a day in a small Brooklyn store, has grown due to the three generations of a matriarchy that produce the dark-hued paste of ground chilies and a dozen other ingredients. (AP Photo/Richard Drew)
Candida Fuentes puts toasted sesame seeds, one of the mole ingredients, in a special grinder at the headquarters of Mole Poblano Asuncion Corp., in the Bushwick neighborhood of Brooklyn borough of New York, Tuesday, July 31, 2018. This family-run business, that produces about 1,600 pounds of mole a day in a small Brooklyn store, has grown due to the three generations of a matriarchy that produce the dark-hued paste of ground chilies and a dozen other ingredients. (AP Photo/Richard Drew)
Damiana Bravo is interviewed at the headquarters of Mole Poblano Asuncion Corp., in the Bushwick neighborhood of Brooklyn borough of New York, Tuesday, July 31, 2018. Bravo, who will turn 80 in September, started making mole in New York in the 1970's to sell it to her fellow factory workers, who would occasionally ask for it. Now, mole poblano "La Asuncion" is distributed to bodegas, supermarkets and restaurants of New York, Pennsylvania, New Jersey, Connecticut and North Carolina. (AP Photo/Richard Drew)
Jesus Hernandez, right, empties a container of prepared mole paste for packaging by Canny Rojas, left, and Sally Rojas, at the headquarters of Mole Poblano Asuncion Corp., in the Bushwick neighborhood of Brooklyn borough of New York, Tuesday, July 31, 2018. This family-run business, that produces about 1,600 pounds of mole a day in a small Brooklyn store, has grown due to the three generations of a matriarchy that produce the dark-hued paste of ground chilies and a dozen other ingredients. (AP Photo/Richard Drew)
People pass the small storefront headquarters of Mole Poblano Asuncion Corp., in the Bushwick neighborhood of Brooklyn borough of New York, Tuesday, July 31, 2018. This family-run business, that produces about 1,600 pounds of mole a day has grown due to the three generations of a matriarchy that produce the dark-hued paste of ground chilies and a dozen other ingredients. (AP Photo/Richard Drew)
Members of the family-run business of Mole Poblano Asuncion Corp. pose for a photo in their small store in the Bushwick neighborhood of Brooklyn borough of New York, Tuesday, July 31, 2018. They are, standing from left: Canny Rojas, Sally Rojas, Jesse Hernandez, Christina Mora, Franco Hernandez and Candida Fuentes. Seated in front is Damiana Bravo who will turn 80 in September. She started making mole in New York in the 1970's to sell it to her fellow factory workers, who would occasionally ask for it. Now, mole poblano "La Asuncion" is distributed to bodegas, supermarkets and restaurants of New York, Pennsylvania, New Jersey, Connecticut and North Carolina.(AP Photo/Richard Drew)
Damiana Bravo affixes labels to mole containers at the headquarters of Mole Poblano Asuncion Corp., in the Bushwick neighborhood of Brooklyn borough of New York, Tuesday, July 31, 2018. Bravo, who will turn 80 in September, started making mole in New York in the 1970's to sell it to her fellow factory workers, who would occasionally ask for it. Now, mole poblano "La Asuncion" is distributed to bodegas, supermarkets and restaurants of New York, Pennsylvania, New Jersey, Connecticut and North Carolina. (AP Photo/Richard Drew)
Sally Rojas fills a one-pound container with mole paste at the headquarters of Mole Poblano Asuncion Corp., in the Bushwick neighborhood of Brooklyn borough of New York, Tuesday, July 31, 2018. This family-run business, that produces about 1,600 pounds of mole a day in a small Brooklyn store, has grown due to the three generations of a matriarchy that produce the dark-hued paste of ground chilies and a dozen other ingredients. (AP Photo/Richard Drew)

NEW YORK — Three generations of Mexican women make about 1,600 pounds of mole poblano a day in a small Brooklyn storefront.

What started as occasional cooking for Mexican grandmother Damiana Bravo in the 1970s is now a family-run business. It produces and sells the ancestral Mexican sauce to bodegas, supermarkets and restaurants in New York, Pennsylvania, New Jersey, Connecticut and North Carolina.

The nearly 80-years-old grandmother, two daughters and two granddaughters use the recipe that Bravo's mother used to do in a town in the Mexican state of Puebla.

After long hours of work every weekday they come up with a dark-hued paste of ground chilies and a dozen other ingredients they have called mole "La Asuncion" to honor Piaxtla's patron saint, Our Lady of the Assumption.

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