enow.com Web Search

Search results

  1. Results from the WOW.Com Content Network
  2. Mole (sauce) - Wikipedia

    en.wikipedia.org/wiki/Mole_(sauce)

    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 ...

  3. Enchilada - Wikipedia

    en.wikipedia.org/wiki/Enchilada

    Enchiladas con mole, instead of chili sauce, are served with mole, [15] and are also known as enmoladas. [16] Enchiladas placeras are Michoacán plaza-style, made with vegetables and poultry. [17] Enchiladas poblanas are soft corn tortillas filled with chicken and poblano peppers, topped with oaxaca cheese. [18]

  4. Cuisine of Veracruz - Wikipedia

    en.wikipedia.org/wiki/Cuisine_of_Veracruz

    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 ...

  5. Mexican cuisine - Wikipedia

    en.wikipedia.org/wiki/Mexican_cuisine

    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.

  6. Rajas con crema - Wikipedia

    en.wikipedia.org/wiki/Rajas_con_crema

    It is one of the dishes most commonly served during taquizas (taco parties), together with tinga, mole, chicharrón, and papas con chorizo. Preparation of the dish involves roasting, peeling and slicing the peppers, sauteing them together with sliced onions, and simmering the mixture with cream. [2] Sometimes chicken broth is added for flavor.

  7. Manchamanteles - Wikipedia

    en.wikipedia.org/wiki/Manchamanteles

    Manchamanteles (literally, "tablecloth stainer") in Mexican cuisine, is a stew of assorted meat, chili peppers, vegetables, and fruits. A typical recipe for mancha manteles contains chicken and/or pork, chorizo, pineapple, apple, banana, chili peppers, almonds, cinnamon, lard and tomatoes. [1]

  8. Oaxacan cuisine - Wikipedia

    en.wikipedia.org/wiki/Oaxacan_cuisine

    White beans and shrimp in mole coloradito at the 20 de Noviembre market Oaxaca has over two hundred known preparations for mole , a complicated sauce based on one or more chili peppers. [ 7 ] [ 14 ] However, seven are most notable, giving the state the nickname of “land of the seven moles”. [ 3 ]

  9. Chiles en nogada - Wikipedia

    en.wikipedia.org/wiki/Chiles_en_nogada

    Chiles en nogada is a Mexican dish of poblano chiles stuffed with picadillo (a mixture usually containing shredded meat, aromatics, fruits and spices) topped with a walnut-based cream sauce called nogada, pomegranate seeds and parsley; it is typically served at room temperature. It is widely considered a national dish of Mexico.