Mole in Houston
The Houston restaurants will use a prepared mole. With the exception of Hugo's and I believe the following two places:
If you go to Felix on Westheimer, they used to have a cook from Puebla who would make a mole Poblano from scratch. If he is still there, you can check.
Also, I believe that the Panaderia Guadalupana on Dunvale also makes a mole Poblano from scratch.
If you are interested in one of the Oaxacan moles, you are probably out of luck.
I brought back negro, coloradito and rojo from our recent trip (Etla style moles) and I also brought back the three ingredients that one cannot find here in Houston to make a mole negro: chiles chilhuacles, chiles jalapenos mecos, and Oaxacan oregano. If you or any others reading this posting would be interested in sitting in while I make the mole negro (sometime soon, before Christmas) you are welcome to email me and come hang out when I make it. However, I am going to deconstruct it as I go, as I am theorizing that the chilhuacles and mecos have little effect on the end product except for color.
Here is a link to my weblog on all things Oaxacan: