A family business in Bushwick is making waves with its authentic Mexican mole sauce.

Mole Poblano Asuncion Corp. on Knickerbocker Avenue's sauce has been passed down from a few generations.

Damiana Bravo, 80, is still in the kitchen, making the sauce her mother taught her in their Mexican hometown.

Bravo started making small batches of the sauce from her Bushwick apartment after moving to the United States in the 1970s. The whole family then joined in as the business took off.

Mole Poblano Asuncion Corp. now churns out 1,600 pounds of their sauce everyday. The product goes to hundreds of restaurants, specialty stores and supermarkets.

Each batch of sauce takes two days to complete, including toasting and grinding sesame seeds, almonds and raisins, to removing the seeds from chilies.

The family operations says the sauce in unique because they try to bring the best ingredients so that the sauce has the same high-quality taste each time.