Search results
Results from the WOW.Com Content Network
Champurrado is a chocolate-based atole, [1] a warm and thick Mexican beverage. It is prepared with either a masa (lime-treated corn dough), masa harina (a dried version of this dough), or corn flour (simply very finely ground dried corn, especially local varieties grown for atole); piloncillo; water or milk; and occasionally containing cinnamon, anise seed, or vanilla. [2]
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 ...
Chocolate was included in their rations, eaten as pellets or wafers formed from ground cocoa. [41] While mole poblano, a sauce that contains chocolate, is commonly associated with the Aztecs, it originated in territory that was never occupied by them, and the sauce was only invented after the Spanish invasion. [42]
2. El Yucateco Hot Sauce. $2 from Walmart Shop Now. Heat rating: 6 out of 10 Best for: Anything Mexican El Yucateco is a habanero-based sauce from a Mexican brand on the Yucatan peninsula where ...
Hot Cocoa vs Hot Chocolate. There’s nothing quite like a warm, steaming cup of hot chocolate on a cold winter day — even more so if you’ve topped it with marshmallows, whipped cream ...
To find the best hot chocolate mix, I conducted a taste test featuring 12 different types of hot chocolate. To ensure fairness, my husband prepared each mix while I stayed out of the kitchen.
Another beverage (which can be served hot or cold) typical from this region is Tascalate, which is made of powdered maize, cocoa beans, achiote , chilies, pine nuts and cinnamon. [ 70 ] The favored meats are beef, pork and chicken (introduced by the Spanish), especially in the highlands, which favors the raising of livestock.
It can be served hot or cold, usually for breakfast or merienda, with a drizzle of milk (or coconut milk) and sugar to taste. It is usually eaten as is, but a common pairing is with salted dried fish (daing or tuyo). Tinughong is a variant of champorado in the Visayan-speaking regions of the Philippines. It is usually made by boiling sticky ...