Mole is an important part of Mexican cuisine. There are many different types of mole: mole poblano, mole negro, mole coloradito, mole amarillo and mole verde, to name but a few. This time we would like to present our recipe for green mole.
Today, we would like to introduce you to a very special interpretation. One that is hardly known outside of its region of origin: The Mole Rosa de Taxco, a traditional recipe from the state of Guerrero, characterized by its pink color. Mole Rosa is a gastronomic jewel that is not very well known, but it is worth trying. We reveal our recipe, which is also suitable for vegetarians. We hope you enjoy it!
It is little known that soups and stews also play an important role in the Mexican kitchen. Their variety is characterized by regional peculiarities and is at least as extensive as the Mexican territory. Here we offer you a simple recipe from Central Mexico, where stews are usually prepared with chilies, tomatoes and pork.
