Description
by Erika Araujo
Creamy Chipotle Pumpkin Soup
Perfect for fall, this hearty soup features the sweetness of autumn pumpkins with the smoky heat of chipotle peppers, studded with corn, carrots, and red bell peppers.
Mole Verde
In addition to the well-known, dark, chocolate-infused mole sauce from Oaxaca, there are many other kinds of less common mole dishes such as mole verde, (green mole) which gets its colour from a combination of green ingredients like pumpkin seeds, green tomatillos, green poblano chiles, green onion, radish leaves, cilantro, chard, parsley, and epazote. The result is a rich, thick, deeply flavoured and complex sauce that enrobes tender cubes of pork; served with rice, beans and fresh tortillas.
Also available #vegetarian with a mix of vegetables such as chayote, calabacita (Mexican zucchini), and cauliflower.
Pan de Muerto
Pan de Muerto is an important part of the Day of the Dead, and can be found at Mexican bakeries and supermarkets in the last few weeks of October. There are many regional variations; one might find it as a simple bun, sometimes decorated with dough ‘bones’, or shaped like figures of people, animals, or a crescent moon. It is typically a sweetened, yeasted bread, sometimes flavoured with orange, anise, or sprinkled with coloured sugar.
