Oaxaca Style Black Sauce – Mole negro estilo Oaxaca

Oaxaca Style Black Sauce – Mole negro estilo Oaxaca

In Mexico, a turkey dinner is a popular choice for a Christmas menu, especially in urban areas.  For others, though, stew-like dishes are usually the norm, such as chicken in mole. Mole negro (Oaxaca Style Black Sauce) has a similar ingredient list as red mole, but chosen and prepared to impart a dark colour to the sauce: dark dry peppers, peanuts with their dark film on, and burnt tortilla, are some examples, as well as a good portion of chocolate.  The resulting flavour profile is smoky, deep and slightly sweet ... click on title for more

Atole – A Corn-Based Beverage

Atole – A Corn-Based Beverage

Specifically as a hot beverage, pre-Hispanic atole was originally nixtamalized corn dough (masa) dissolved in water and sweetened with honey or agave syrup; sometimes flavouring agents such as fruit, chiles or cocoa were also used. After the Spanish conquest, atole became another product of culinary fusion, with cinnamon, exotic fruits, and often milk, being added to the mix … click on title for more

Coffee from the Pot – Cinnamon, Spice and Everything Nice

Coffee from the Pot – Cinnamon, Spice and Everything Nice

A traditional Mexican beverage, café de olla (coffee from the pot) was first humbly served in clay mugs (jarritos) at events (such as funerals) and carnivals (before Lent, Day of the Dead, etc.), but has gradually become a well known delight, even in posh locations all over the world … Click on image for more