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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 ...
Chile en nogada, maize, tamales, pozole, mezcal, pan de muerto, and cóctel de camarón Mole sauce, which has dozens of varieties across the Republic, is seen as a symbol of Mexicanidad [1] and is considered Mexico's national dish. [1] Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico.
The Royal Spanish Academy defines the word enchilada, as used in Mexico, as a rolled maize tortilla stuffed with meat and covered with a tomato and chili sauce. [1] [2] Enchilada is the past participle of the Mexican Spanish enchilar, "to add chili pepper to"; literally, "to season (or decorate) with chili".
Pozole (Spanish pronunciation:; from Nahuatl languages: pozolli, meaning cacahuazintle, a variety of corn or maize) is a traditional soup or stew from Mexican cuisine.It is made from hominy with meat (typically chicken or pork), and can be seasoned and garnished with shredded lettuce or cabbage, chili peppers, onion, garlic, radishes, avocado, salsa or limes.
Menudo, also known as Mondongo, [1] pancita ([little] gut or [little] stomach) or mole de panza ("stomach sauce"), is a traditional Mexican soup, made with cow's stomach in broth with a red chili pepper base. It is the Mexican variation of the Spanish callos or menudo.
A batch of Mexican tamales in the tamalera A tamal dulce breakfast tamale from Oaxaca, Mexico. It contains pineapple , raisins and blackberries . In the present day, it is common in certain Maya areas to steam tamales in a spherical vessel known as a tamalero, as opposed to boiling them , this practice has been linked back to the Classic Maya ...
The sauce, made with a variety of chiles, spices, and fruits, can take hours to cook at home, but with Guelaguetza’s starter pack, you can make restaurant-quality mole in under 10 minutes.
Manchamanteles (literally, "tablecloth stainer") in Mexican cuisine, is a stew of assorted meat, chili peppers, vegetables, and fruits. A typical recipe for mancha manteles contains chicken and/or pork, chorizo, pineapple, apple, banana, chili peppers, almonds, cinnamon, lard and tomatoes. [1]