Mole Poblano

Mole Poblano

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Mole Poblano

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It is a Mexican paste made from a combination of ingredients such as Ancho Chile Pepper, Mulato Peppers, Toasted Bread, Sesame Seed, Peanuts, Raisins, Cocoa, Canola Oil, Salt, Sugar, and Spices.

It is a very representative dish of the City of Puebla. A pre-Hispanic dish known internationally and with a strong historical representation. You can create quick dishes such as: mole poblano enchiladas stuffed with shredded chicken. These enchiladas are very easy to prepare with ready-to-serve mole and roasted chicken.

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Mole Teloloapan

Mole Teloloapan

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Mole Teloloapan

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Teloloapan is another variation of many Moles paste that you can find in Mexico. The greatness of the Dried Ancho Chile Peppers available in the region which were used on a day-to-day basis.

In addition, the unique contrast of flavors/consistency in Tortilla, Marie Biscuits, Cocoa, Sesame Seeds, Sugar, Paprika, Vegetable Shortening, Vegetable Oil, Pumpkin Seeds, Cinnamon, Garlic, Salt, Peanuts, Coriander Seeds, Bay Leaves, Avocado Leaves, Thyme, and Marjoram meet to create its enchanting color. Learn to make this dish and you will be re-living a part of Mexican history. 

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Mole Verde

Mole Verde

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Mole Verde

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Green mole is a type of mole from Mexican cuisine. The main compounds in green mole are Pumpkin Seeds, Chile de Arbol Pepper, Cinnamon, Toasted Corn, Salt, Canola Oil and Spices. This mole is served with chicken or pork and can be accompanied by red or white rice or beans.

Pickled Vegetables

Pickled Vegetables

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Pickled Vegetables

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The best thing about Mi Huerta tasty pickled vegetables is that they can really take a basic meal to the next level.  Take refried beans and rice for example.  

While they are good on their own some spicy Mi Huerta pickled vegetables would really kick this meal up a notch.  You can enjoy these Mexican pickled vegetables all on their own as well.   Try them wrapped in a corn tortilla with a little melted mozzarella cheese and you’ll be in heaven!

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Flor de Calabaza

Flor de Calabaza

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Flor de Calabaza

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Flor de Calabaza can be cooked or eaten raw. It can be used as an ingredient in various soups creams and salads.  It can also be filled, battered, and fried. 

The flowers have a subtle taste, reminiscent of young zucchini, and can also be eaten raw. Pumpkin flowers are widely used in Mexican cuisine, especially in the center of the country, since pre-Hispanic times. In fact, pumpkin is the first plant cultivated in Mesoamerica, as the oldest record of its use dates from about 10,000 years ago (in Oaxaca). They are also called zucchini flower or, in the Oaxacan dialect, guallas. The pumpkin flower is one of the most popular flowers consumed in Mexico. Very popular are pumpkin flower quesadillas, which are corn tortillas filled with cheese, flower and onion, and are usually flavored with epazote. The pumpkin flower is also chopped and included in tamales and broths.

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Huitlacoche

Huitlacoche

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huitlacoche

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The name huitlacoche is Nahuatl, which is the language of the Aztecs still spoken by more than a million people in Central Mexico today. Utilizing this ingredient also dates back to this time. Corn, or maize, was a staple in the Aztecs’ diet, and they used the corn truffles mainly in tamales and stews. 

The Native American Hopi and Zuni tribes have also worked with huitlacoche from the get-go. The former called the truffles “nanha,” and the latter held the ingredient in such high standing they say it symbolized the “generation of life.” In fact, huitlacoche has been an important food for indigenous peoples of the Southwest for centuries. So much so that the truffles have ceremonial, culinary and medicinal uses. As far as the healthfulness aspect is concerned, huitlacoche offers more protein than regular corn and has high amounts of lysine, an essential amino acid not found in normal kernels.

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