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Mole (Spanish:; from Nahuatl mōlli, Nahuatl:), meaning 'sauce', is a traditional sauce and marinade originally used in Mexican cuisine.In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including mole amarillo or amarillito (yellow mole), mole chichilo, mole colorado or coloradito (reddish mole), mole manchamantel or manchamanteles (tablecloth stainer ...
The Mexican mole lizard (Bipes biporus), also commonly known as the five-toed worm lizard, or simply as Bipes, is a species of amphisbaenian in the family Bipedidae. [1] The species is endemic to the Baja California Peninsula .
The Mexican mole (Scapanus anthonyi) [1] is a species of mammal in the family Talpidae. It is endemic to Baja California in Mexico, where it is restricted to the highlands of the Sierra de San Pedro Mártir mountain range. Its specific epithet references naturalist Alfred Webster Anthony. [2]
Guelaguetza Mole Starter. ... For the last 20 years, the Mexican restaurant has garnered a reputation for serving the city’s best mole, a Oaxacan staple. The sauce, made with a variety of chiles ...
Among her favorite Latin American meals is Mexican mole, which she calls "a labor of love." "The name is originally derived from the indigenous Aztec Nahuatl term, 'chilmolli,' meaning chile sauce ...
Mole negro is the best known and most complicated of the preparations, containing anywhere from twenty to thirty-plus ingredients, depending on the recipe. [ 2 ] [ 13 ] Mole negro is slightly sweet, black in colour, and contains six different types of chili peppers, plantains, onion, tomatoes, tomatillos, cloves, cinnamon, chocolate, nuts ...
Guacamole (Spanish: [ɡwakaˈmole] ⓘ; informally shortened to guac in the United States [1] since the 1980s) [2] is an avocado-based dip, spread, or salad first developed in Mexico. [3]
The iconic Mexican restaurant opened in the late '80s and helped launch modern Mexican food into the public eye in a major way. The menu continues to change and evolve, so don’t miss an ...