This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
Just type in the word that you're looking for and press enter or click on search.
There are other types of search; see search help for more information.
The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on email@example.com. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
Description: The mole amarillo which Iliana de la Vega makes at her lovely Restaurante El Noranjo in Oaxaca City contains 27 separate ingredients, including six different types of chilli. This explains the depth and complexity of the resulting sauce. Moles, the best of which are agreed to come from Oaxaca, are deep, subtle sauces originally eaten without meat and certainly sufficient unto themselves. However, people are rather shocked to go to a restaurant and not be offered something more apparently substantial, so moles are generally served over simply grilled meat, chicken or turkey or perhaps enchiladas. There are many moles, including red, green, pipiŠn, coloradito, manchamanteles, poblano, yellow and the famous black mole.
|The ingredients for mole amarillo laid out in the lovely Restaurant El Naranjo in Oaxaca in Mexico||
Most frequent country: Mexico
See places: Mexican food and cuisine