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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 ...
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 ...
Mole Madre is the most famous dish; it is a mole sauce prepared with more than 100 ingredients—such as tomatoes, dried fruits, fruits, and cocoa—that as of 23 July 2022 was 2,852 days old. [6] The sauce is served under a fresh mole sauce. [7] Other dishes served at Pujol include tlayudas, lobsters, fish, aguachile, and puchero.
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The name comes from Classical Nahuatl āhuacamōlli [aːwakaˈmoːlːi], which literally translates to 'avocado sauce', from āhuacatl [6] [aːˈwakat͡ɬ] 'avocado' + mōlli 'sauce' or 'mole'. [3] In Mexican Spanish, it is pronounced . [7] [8] In American English, it tends to be pronounced / ˌ ɡ w ɑː k ə ˈ m oʊ l iː /. [9]
Maria Rosa taught my mother how to make this sauce. We serve Salsa alla Maria Rosa with penne, farfalle, ziti or any other long tubular pasta such as rotini or fusilli. This sauce freezes very well.
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Maria-mole (Portuguese pronunciation: [ma'ɾiɐ 'mɔli]; lit. ' limp Mary ') is a dessert popular in Brazil that is similar to a marshmallow. Maria-mole 's base ingredients are sugar, gelatin and egg whites. It is usually covered in grated coconut and made without the addition of any other flavors, although there are variations. [citation needed]