Mole is a specialty from the states of Puebla and Oaxaca. It is a thick brown sauce, usually served over chicken or turkey. Although there are hundreds, of recipes for Mole, the sauce is typically made from a lengthy list of ingredients that include unsweetened chocolate, chile peppers, cinnamon, cloves, coriander, cumin, garlic, peanuts, sesame seeds and tree nuts. The dish is usually served with steamed tortillas, shredded lettuce, tomatoes, rice and beans, which may be topped with cheese. Salsa picante or pico de gallo may be offered on the side.
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Chicken breasts are usually marinated in lime juice, garlic, Mexican oregano, salt, pepper and sometimes diced chile peppers. They are cooked asado (broiled) or a la parilla (grilled). The dish is usually served with steamed tortillas, shredded lettuce, tomatoes, rice and beans, which may be topped with cheese. Salsa picante or pico de gallo may be offered on the side.
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Polio Asado is a whole chicken, usually marinated in lime juice, garlic, Mexican oregano, salt, pepper and sometimes diced chile peppers. It is then broiled or charbroiled so that the skin is very crispy. The standard serving is half of a chicken on the bone. The dish is usually served with steamed tortillas, shredded lettuce, tomatoes, rice and beans, which may be topped with cheese. Salsa picante or pico de gallo may be offered on the side.
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