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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 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]
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. It is one of three species of amphisbaenians that have legs.
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.
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 ...
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 ...
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]