Hidalgo mole pasta de mole and convent-era preservation

Based solely on the provided source, there is no information about which LA Mexican restaurants source pasta de mole versus making mole from scratch, nor any comparison of Hidalgo’s commercial-paste tradition with Oaxacan/Poblano family-recipe traditions. The single source ^[1] discusses Mole Poblano at El Rancho Grande but does not address sourcing practices or regional differences in mole preparation. Therefore, the question cannot be answered from the given sources.