Traditional recipe for Chongos Zamoranos by Jose Luis
Mole, pronounced (MOH-lay) is from the Nahuatl molli, meaning "concoction, or mixture". Red mole is from central Mexico in the Puebla and Oaxaca regions, also know as the Land of Seven Moles. Other mole colors include brown, black, green, and yellow. This red mole is a rich, dark, reddish-brown sauce usually served with poultry. Generally, mole is a smooth sauce blended of onion, garlic,...
A non-alcoholic drink from Mexico made tamarind pods. Recipe from Rick Bayless "Authentic Mexican".
The recipe was featured in the fall issue of Edible Marin. Given we have several pages of information on the traditional sugar skull we though a healthy version may be of interest.