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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 ...
Oaxacan moles are served with chicken, pork, and beef; however, the sauce is more important in a mole dish than the meat. [ 1 ] [ 8 ] The name, colour, and ingredients distinguish the seven main moles of Oaxaca, called negro (black), amarillo (yellow), coloradito (little red or red-coloured), mancha manteles (tablecloth stainer), chichilo ...
One major feature of Oaxacan cuisine is its seven mole varieties, second only to mole poblano in popularity. The seven are Negro (black), Amarillo (yellow), Coloradito (little red), Mancha Manteles (table cloth stainer), Chichilo (smoky stew), Rojo (red), and Verde (green). [79] Corn is the staple food in the region.
In the tianguis or other markets, one can find regional dishes such as mole negro, mole coloradito, cequeza, higaditos and stews made from chicken or turkey. There are some pre-Hispanic remains of buildings which were ceremonial centers or houses for the ruling class. [2]
For the latter, dancers imitate known persons in the community, with their faces hidden behind masks to keep identities secret. Dances are accompanied by live musicians playing “sones” and other regional music. In the markets and restaurants one can find mole negro, chichilo, higaditos, mole coloradito, Cegueza, pipian, atole, tepache and ...
Mole is a typical dish from the area of Oaxaca and Puebla. The state of Oaxaca is called “land of the seven moles” with mole negro, Colorado, amarillo, verde, chichilo, coloradito, and mancha manteles. Mole is a sauce used for cooking meats such as pork and chicken and is used in various Mexican dishes.
At these and other events, the most common music is produced by wind instruments and the most common dance is the jarabe, especially at weddings. The most commons foods include mole (especially amarillo, verde, and coloradito), regional sweets, tlayudas, barbacoa and fava beans, accompanying by tepache, mezcal and beer. [4]
Prepared regional specialties are also offered here and the adjacent permanent municipal market. Some of the traditional foods here include several types of mole (negro, rojo, Amarillo, coloradito and more), chichilo, tasajo, tamales in banana leaves and tacos with chapulines (fried grasshoppers).