Tag Archives: Mole

Huatape Veracruzana con Camarones, a Mole with Prawns from Veracruz

The entrée of our menu from Veracruz featured Huatape Veracruzana con Camarones. Special large sweet prawns are traditionally used in this dish, and Rossana felt that the BC spot prawns would be a perfect substitute. They were cooked in a … Continue reading

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Mexican cooking class featuring a menu from Puebla

This menu is from my Mexican cooking class featuring the foods of the state of  Puebla. My favourite dish of the evening was the ‘sopa poblano‘, a creamy almost vegetarian soup to die for. Served along with the soup was … Continue reading

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Mexican cooking from Oaxaca, the land of the 7 moles

Mexican cooking from state of Oaxaca, the land of the 7 moles. Moles are the super-rich chile-based sauces and there are all sorts of moles. But mole is only one of many Oaxacan specialities. Here are some more: Sopa de milpa … Continue reading

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Mole Poblano Sencillo, a dark mole from the state of Puebla

This is a great recipe to use with left-over turkey. The rich spiciness of the mole is a perfect compliment to the dark meat of the turkey, and in fact, turkey was probably the original meat used in moles as … Continue reading

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Mole Coloradito, a traditional mole from Oaxaca

The Mole Coloradito (red mole) with Chochoyotes (dumplings) was a complex layered sauce made of spices and chocolate, and incredibly rich. the chicken was boiled ahead of time with onion and garlic; some of the broth was used when all the chiles were … Continue reading

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Mole Amarillito de Oaxaca

Mole Amarillito de Oaxaca, is one of the seven moles that the state of Oaxaca is famous for. ‘Amarillito’ means ‘yellow’; ‘mole’ is the indigenous word for a multi-layered sauce formed from a complex mix of spices and herbs. This dish is … Continue reading

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Mexican Cooking, from the state of Veracruz

Veracruz, situated on the Gulf of Mexico, is one of my favourite Mexican cities. The zocalo is ringed with restaurants, closed off to cars and has a large stage. Something is happening there almost every night. And a short bus … Continue reading

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Mexican cooking class: from the states of Guerrero & Oaxaca

Our 2nd Mexican Cooking class from UBC Continuing Studies featured three dishes from the Oaxaca/Guerrero region on the southern Pacific coast of Mexico. 1. Coctel de camarones ‘Acapulco’  The coctel de camarones (shrimp cocktail) was my fave dish from this class. I could … Continue reading

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