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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 ...
Cinco de Mayo History. ... 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.
Cinco de Mayo: food, music and history. ... No wonder the official food of Cinco de Mayo is the lesser-known mole poblano, originating in Puebla.
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]
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.
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.
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