In an 1870s cookbook from Puebla there were recipes for 44 different moles but only one, Mole Poblano de Guajolote, or turkey in mole sauce, is called the National Dish of Mexico.
The Day of the Dead, with a Menu and Recipes
by Dave DeWitt, Gwyneth Doland, and Patrick Holian This uniquely Mexican and Central American holiday features celebrations of family and friends to honor relatives and close friends who have died. The holiday occurs on November 1st and 2nd and is closely connected to the Catholic celebration All Saints’ Day (November 1) and All Souls’ Day (November 2). The Day(s) of …
Red and Green for the Holidays
by Nancy Gerlach, FieryFoodsCentral.com Food Editor Emeritus Recipes: Mole Poblano de la Noche Buena Tamales y Mas Tamales Southwestern Roasted Turkey with Green Chile Piñon Dressing Posole Winter Squash and Apple Chowder with Red Chile–Dusted Croutons Mistletoe and holly are endangered species around here–everywhere we look in the Southwest, the traditional red and green decorations of the holiday season are …
A Chile Lover’s “Mexican Thanksgiving”
by Nancy Gerlach, Fiery Foods and Barbecue Central Food Editor Emeritus Recipes Mole Poblano de Guajolote (Turkey in Chocolate Chile Sauce) Mole Poblano Enchiladas Puebla Rice Pilaf Ensaladade Espinaca con Nopalitos Sopa de Lima (Lime Soup with Tortilla Strips and Chile) During the Thanksgiving holiday season, it’s the time of year that if turkeys were smart, they’d head for the …
The GREAT Chili con Carne Project, Part 1: The Evolution of Chili con Carne
by Dave DeWitt and Nancy Gerlach Part 1: The Evolution of Chili con Carne Recipes: Mole de Olla (Kettle Stew) Pork in Adobo Sauce Caldillo de Duranguense Original San Antonio Chili U. S. Army Chili Mrs. Owen’s Cook Book Chili The Great Chili con Carne Project Index Everything about chili con carne generates some sort of controversy–the spelling …