When it comes to protein, this mole can be paired with beef, chicken, turkey, pork, mushrooms, fish and even shrimp. Depending on the region of the state, amarillo can be seasoned with green herbs like epazote, pitiona or hoja santa. There are hundreds of versions, and unlike other moles recipes, mole amarillo can be cooked with a considerable variety of aromatic herbs and proteins without losing its core flavors. Out of the eight kinds of mole that are native to Oaxaca, the amarillo mole is the most versatile. Sundays see a delicious addition to the regular menu: mole verde empanadas and pork rib tacos. The menu at Empanadas del Carmen Alto is succinct: memelas (thick corn tortillas topped with various ingredients), the famous empanadas de amarillo (calzone-like corn tortillas filled with chicken and mole amarillo) and squash blossom or mushroom quesadillas. Fortunately, this is not the case for Empanadas del Carmen Alto, a classic among locals for serving up daytime dishes until midnight. However, when sunset bathes the streets of the historic center, most of these stalls are disassembled into heaps of tarps, letting esquites, burger and hot dog stands take over the night shift. From breakfast to lunch, we can find plenty of stalls with a plethora of options: eggs, tamales, tortas, tacos, hot drinks, juices and more. Oaxaca’s street food scene has surprises for us every day of the week.
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