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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 ...
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]
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 ...
Indigenous women in Mexico still make mole sauce using ancient tools like the metate grinding stone. We visit chef Evangelina Aquino Luis of Nana Vira in Oaxaca to see how she makes her chichilo ...
Mole mix for sale. The community is best known for the preparation of mole, a traditional sauce that comes in a variety of flavors. Modern mole is derived from a pre-Hispanic preparation called "chilmulli," which in Nahuatl means "chili pepper sauce" During the colonial period, this sauce was modified mostly by adding ingredients such as nuts, peanuts, sesame seeds and spices such as cinnamon.
Mole Xiqueño is a mole sauce named after its city of origin, Xico. Its two main ingredients are the mulate and ancho chili peppers. Recipes vary but other ingredients include bananas, peanuts, tortillas, almonds, cashews, breadcrumbs, onions, raisins, garlic, chocolate, sesame seed and spices like cinnamon, black pepper, cloves, oregano and ...
The origins of comeback sauce are closely tied to the history of Greek immigration in Mississippi—many Greek immigrants struggling with language barriers found work in Jackson restaurants.
Blogger Barry Enderwick, of Sandwiches of History, offers "Sunday Morning" viewers a 1958 recipe for a club sandwich that, he says, shouldn't work, but actually does, really well! MORE: "Sunday ...