7 pp. / This article introduces the popular mole (pronounced: MOH-lay) sauces that are typically served in three regions (the North, Central, and South) of Mexico. It also discusses how this popular Mexican food can promote healthy meal cooking, which can reflect traditional foods of the land.
| Identifer | oai:union.ndltd.org:arizona.edu/oai:arizona.openrepository.com:10150/607718 |
| Date | 04 1900 |
| Creators | Hongu, Nobuko, Aceves, Karla J., Florian, Traci Armstrong, Meléndez, Ady, Taylor, Brittney R. |
| Publisher | College of Agriculture, University of Arizona (Tucson, AZ) |
| Source Sets | University of Arizona |
| Language | en_US |
| Detected Language | English |
| Type | text, Book |
| Source | CALS Publications Archive. The University of Arizona. |
| Rights | http://creativecommons.org/licenses/by-nc-sa/4.0/ |
| Relation | University of Arizona Cooperative Extension Service and Agricultural Experiment Station Bulletin AZ1699-2015 |
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