Mole de olla is a Mexican traditional soup. It is made of xoconostle (a kind of edible cactus), squash, zucchini, green beans, corn, potato, chambarete and aguja meat, submerged into a broth of chile guajillo and chile pasilla, seasoned with garlic, onion, and epazote. It is served with pieces of chopped serrano pepper and limes. The term mole means a mix of ingredients or sauce.
Moledeolla is a Mexican traditional soup. It is made of xoconostle (a kind of edible cactus), squash, zucchini, green beans, corn, potato, chambarete...
dishes where guajillo chiles are a main ingredient include: Chilate or moledeolla Pambazos Consomés Carne adobada The guajillo chile has a reddish-brown...
concept of horchata was brought to the New World. Here, drinks called agua de horchata or simply horchata came to be made with white rice and cinnamon or...
país, principalmente en Guadalajara (Jalisco), carne de borrego o de chivo, preparada a semejanza de la barbacoa, y que es típica del lugar; barbacoa en...
of avocado dishes List of dips List of condiments List of Mexican dishes Mole sauce Salsa (sauce) "Oxford Dictionary". Archived from the original on September...
Mexican rice is almost always eaten as a complement to other dishes such as mole, refried beans, rotisserie chicken, carne asada, picadillo, tacos, fried...
colloquial name given in Mexico for the French dish Rillons de Tours also known in Spanish as Chicharrón de Tours. The process takes three to four hours, and the...
Bernardino de Sahagún, Florentine Codex: General History of the Things of New Spain (Translation of and Introduction to Historia General de Las Cosas de La Nueva...
quesadillas and sopes (especially those containing huitlacoche), soups, moledeolla, tamales with cheese and chili peppers, chilaquiles, eggs and potatoes...
Chile and Peru; also the name of a sweet sauce made from this Dulce de panela or dulce de atado in El Salvador Đường phên in Vietnam Nam oy in Laos Panela...
serving quesabirria in the Bay Area was the food stand Los Originales Tacos de Birria in Antioch, whose owner, Uzziel Rojas, used to eat birria tacos for...
was applied in ancient Rome to a type of bread very similar to the torta de gazpacho. Once in Spain, it became a part of southern cuisine, particularly...
preserve and enhance its flavor. The Portuguese variant is known as carne de vinha d'alhos. The practice, native to Iberia (Spanish cuisine and Portuguese...
Plate at a Time (2000); ISBN 978-0684841861 Muñoz Zurita, Ricardo; Pequeño Larousee de la Gastronomía Mexicana (2013); ISBN 9786072107373 v t e v t e...
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