Michelin Guide

"Tender chicken enchiladas with mole de Piaxtla may induce swooning, thanks to a sauce that is unexpectedly sweet yet heady with bitter chocolate, raisins, almonds, cloves, cinnamon, chilies, garlic and sesame. Its seductive texture has a mesmerizing depth of flavor and no matter what it's paired with, it's always a winner."

Hannah Goldfield

"The Absolute Best Mole Poblano in New York: Casa Enrique - Made with a mix of dried chilies, almonds, raisins, Mexican chocolate, and plantains, and sprinkled with sesame seeds, it’s smooth, round, and high-gloss, creamily emulsified, acidic but complex, with a deep, fruity sweetness and spice that sneaks up on you, blooming in your mouth. It’s available atop chicken-breast enchiladas."

Alexandre Vendé

"What can you eat and drink? Chicken Enchiladas with Piaxtla mole."

Athena Pappas

"Even if you aren’t typically a mole fan, try at least one here."

Hannah Loewentheil

"The star of the show is the chicken enchiladas served over a rich and complex homemade mole sauce."

Julie Besonen

"Where to Eat in Long Island City: Casa Enrique - Here’s what to order: chicken enchiladas with sweet, rich mole."

Sunnyside Food

"The Mole Enchiladas are thoroughly covered with the sauce. Each platter comes with three. They are good, and not quite as heavy a many others I’ve had (which is good, because you feel satisfied, but not stuffed, after eating them)."

Fooditka

"I adore mole and when I saw how meticulously it's prepared here, I had to try it. First off, the sauce was a gorgeous chocolatey-brown color and the taste was just out of this world. Rich, earthy and a little spicy, the mole was a delicious sauce that coated the enchiladas from the outside and was just a wonderful thing to dip into once you broke the middle and got access to the tender chicken meat."

Celina Medina

"We indulged in mole enchilada's."

AAA International Relations

"The exquisitely prepared favorites like mole enchiladas."