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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 ...
Restaurant Location Specialty(s) Torchy's Tacos: Austin, Texas "Trailer Park-Hillbilly Style Tacos" – three flour tortillas filled with deep-fried chicken tenders, chorizo sausage and Applewood-smoked bacon, topped with creamy queso made with house-made salsa, New Mexican green chilies, heavy cream and cheese; pico de gallo, and ranch dressing made with mayo, ranch seasoning, buttermilk ...
Chicken in a red mole sauce. Sauces in Mexican cuisine include: Guacamole – Mexican avocado-based dip, spread, sauce, or salad [51] Mole – Mexican sauce and marinade [52] Pico de gallo – Mexican condiment; Salsa macha; Salsa Verde; Salsa Roja; Salsa borracha
Sopa De Fideo. Sopa de fideo is a low-lift Mexican-style soup consisting of toasted fideo noodles in a base made of pureed tomato, onion, and garlic. If you love chicken noodle or tomato soups ...
Mole de olla is a Mexican traditional soup made of beef chuck (aguja), beef shank (chambarete), xoconostle (a kind of edible cactus), chayote, zucchini, green beans, corn, potatoes, and cabbage flavored with a thin mole of ground chile guajillo, chile pasilla, garlic, onion, and epazote. It is served with pieces of chopped serrano pepper and limes.
Or the more casual mole de olla, a mole for everyday meals made with dried chiles and chock-full of vegetables like green beans, corn, squash, xoconostle (sour prickly pear) and chunks of tender beef.
Blackened Shrimp Bowls. Grain bowls are so versatile, and this blackened shrimp-based bowl is no exception.Filled with brown rice, seasoned blackened shrimp, a corn and red pepper salsa, and ...
Chicatana ants sauce is a Mexican hot sauce of Mixtec origin, composed mainly of chicatana ants (Atta mexicana) and some dry chili such as costeño or árbol. It also usually contains garlic, onion, tomato, salt and oil, [1] and is traditionally ground in a metate or molcajete. [2] It is served to accompany tamales, tacos, mole or meats.