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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 ...
The most important food for festivals and other special occasions is mole, especially mole poblano in the center of the country. [32] [34] Mole is served at Christmas, Easter, Day of the Dead and at birthdays, baptisms, weddings and funerals, and tends to be eaten only for special occasions because it is such a complex and time-consuming dish.
Due to its history and architectural styles ranging from Renaissance to Mexican Baroque, the city was named a World Heritage Site in 1987. The city is also famous for mole poblano, chiles en nogada and Talavera pottery. However, most of its economy is based on industry. [5]
Forget the tacos: one of the most popular traditional dishes in Mexico for Cinco de Mayo is mole poblano, a rich sauce made from chocolate and chilis. 17. The colors traditionally associated with ...
The poblano (Capsicum annuum) is a mild chili pepper originating in Puebla, Mexico. Dried, it is called ancho or chile ancho , from the Spanish word ancho (wide). [ 3 ] [ 4 ] Stuffed fresh and roasted, it is popular in chiles rellenos poblanos .
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Many food writers and gourmets nowadays consider one particular dish, the famous turkey in mole poblano, which contains chocolate, to represent the pinnacle of the Mexican cooking tradition. [73] Chile en nogada. According to the legend of chiles en nogada, there were three sisters from the city of Puebla who were in Mexico City.