Tomato sauce can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for Mexican salsas and Italian pasta dishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed without the need of thickeners such as roux or masa. All of these qualities make them ideal for simple and appealing sauces.
Morelos, officially the Free and Sovereign State of Morelos, is one of the 32 states which comprise the Federal Entities of Mexico. It is divided into 36 municipalities and its capital city is Cuernavaca.
Milpa Alta is a borough in Mexico City. It lies in the southeast corner of the nation's capital, bordering the State of Mexico and Morelos. It is the least populated, second largest and most rural of all the boroughs. It is also one of the most traditional areas of the city, with over 700 religious and secular festivals during the year and an economy based on agriculture and food processing, especially the production of nopal cactus, barbacoa and mole sauce.
Ciudad Ayala is a city in the east-central part of the Mexican state of Morelos. It stands at 18°45′59″N98°59′05″W, at a mean height of 1,220 m (4,000 ft) above sea level. The city is named for Coronel Francisco Ayala (1760-1812) who fought with José María Morelos during the 1812 Siege of Cuautla. The town's previous name was Mapachtlan. Ayala became a municipality on April 17, 1869.
Cuautla, officially La heroica e histórica Cuautla, Morelos or H. H. Cuautla, Morelos, is a city and municipality in the Mexican state of Morelos, about 104 kilometers south of Mexico City. In the 2010 census the city population was 154,358. The municipality covers 153.651 km2 (59.325 sq mi). Cuautla is the third most populous city in the state, after Cuernavaca and Jiutepec. The city was founded on April 4, 1829. The 2020 population figures were 187,118 inhabitants for the municipality and 157,336 inhabitants for the city of Cuatula.
Jonacatepec de Leondro Valle is a city in the Mexican state of Morelos. The city serves as the municipal seat for the surrounding municipality of the same name. The municipality reported 15,690 inhabitants in the year 2015 census.
Tepoztlán is a town in the central Mexican state of Morelos. It is located at 18°59′07″N99°05′59″W in the heart of the Tepoztlán Valley. The town serves as the seat of government for the municipality of the same name. The town had a population of 14,130 inhabitants, while the municipality reported 41,629 inhabitants in the 2010 national census.
Tlalnepantla is the name of a city and a municipality in the Mexican state of Morelos.
Tlayacapan is the name of a town and a municipality located in the northeast part of Morelos state in central Mexico. It is located 60 km east from the state capital of Cuernavaca and about 1.5 hours south of Mexico City. It is a rural area, whose way of life has not changed much over the 20th century, with 90% of its population still partially or fully dependent on agriculture. The town has old mansions, houses with red tile roofs and streets paved with stones. Many ravines crisscross the area and are crossed by numerous stone bridges.
Zacualpan de Amilpas is a town in the Mexican state of Morelos. The town serves as the municipal seat for the surrounding municipality, with which it shares a name. To the north is the municipality of Tetela del Volcán, to the south is the municipality of Temoac, to the east is the State of Puebla, and to the west are the municipalities of Ocuituco and Yecapixtla.
Hot sauce is a type of condiment, seasoning, or salsa made from chili peppers and other ingredients. Many commercial varieties of mass-produced hot sauce exist.
Adobo or adobar is the immersion of cooked food in a stock composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as Carne de vinha d'alhos. The practice, native to Iberia, was widely adopted in Latin America, as well as Spanish and Portuguese colonies in Africa and Asia.
Oaxtepec is a town within the municipality of Yautepec and the Cuautla metropolitan area in the eastern part of the Mexican state of Morelos. Its main industry is tourism, mostly aimed at the inhabitants of nearby Mexico City, and the town possesses various aquatic resorts and hotels. The climate is tropical and the countryside very lush.
Mexican street food, called antojitos, is prepared by street vendors and at small traditional markets in Mexico. Street foods include tacos, tamales, gorditas, quesadillas, empalmes, tostadas, chalupa, elote, tlayudas, cemita, pambazo, empanada, nachos, chilaquiles, fajita and tortas, as well as fresh fruit, vegetables, beverages and soups such as menudo, pozole and pancita. Most are available in the morning and the evening, as mid-afternoon is the time for the main formal meal of the day.
Amecameca de Juárez is a town and the municipal seat of the Amecameca municipality in Mexico State (Edomex) in Mexico.
Philippine adobo is a popular Filipino dish and cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, bay leaves, and black peppercorns, which is browned in oil, and simmered in the marinade. It has occasionally been considered the unofficial national dish in the Philippines.
Mole, from Nahuatl mōlli, meaning "sauce", is a traditional sauce and marinade originally used in Mexican cuisine. In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including mole amarillo or amarillito, mole chichilo, mole colorado or coloradito, mole manchamantel or manchamanteles, mole negro, mole rojo, mole verde, mole poblano, mole almendrado, mole michoacano, mole prieto, mole ranchero, mole tamaulipeco, mole xiqueno, mole pipián, mole rosa, mole blanco, chimole, guacamole and huaxmole.
Oaxacan cuisine is a regional cuisine of Mexico, centered on the city of Oaxaca, the capital of the eponymous state located in southern Mexico. Oaxaca is one of Mexico's major gastronomic, historical, and gastro-historical centers whose cuisine is known internationally. Like the rest of Mexican cuisine, Oaxacan food is based on staples such as corn, beans and chile peppers, but there is a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures. Corn and many beans were first cultivated in Oaxaca. Well known features of the cuisine include ingredients such as chocolate, Oaxaca cheese, mezcal and grasshoppers (chapulines) with dishes such as tlayudas, Oaxacan style tamales and seven notable varieties of mole sauce. The cuisine has been praised and promoted by food experts such as Diana Kennedy and Rick Bayless and is part of the state's appeal for tourists..
The cuisine of Veracruz is the regional cooking centered on the Mexican state that stretches over most of the country's coast on the Gulf of Mexico. Its cooking is characterized by three main influences, indigenous, Spanish and Afro-Cuban, due to its history, which included the arrival of the Spanish and that of slaves from Africa and the Caribbean. These influences have contributed many ingredients to the cooking including native vanilla, corn and seafood, along with rice, spices and tubers. How much the three mix depending on the area of the state, with some areas more heavily favoring one or another. The state has worked to promote its cuisine both in Mexico and abroad as part of its tourism industry.
The cuisine of Chiapas is a style of cooking centered on the Mexican state of the same name. Like the cuisine of rest of the country, it is based on corn with a mix of indigenous and European influences. It distinguishes itself by retaining most of its indigenous heritage, including the use of the chipilín herb in tamales and soups, used nowhere else in Mexico. However, while it does use some chili peppers, including the very hot simojovel, it does not use it as much as other Mexican regional cuisines, preferring slightly sweet seasoning to its main dishes. Large regions of the state are suitable for grazing and the cuisine reflects this with meat, especially beef and the production of cheese. The most important dish is the tamal, with many varieties created through the state as well as dishes such as chanfaina, similar to menudo and sopa de pan. Although it has been promoted by the state of Chiapas for tourism purposes as well as some chefs, it is not as well known as other Mexican cuisine, such as that of neighboring Oaxaca.
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