Mexican Mole: Promoting Healthy Meals through Cultural Traditions
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.
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College of Agriculture, University of Arizona (Tucson, AZ)
2016
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| Online Access: | http://hdl.handle.net/10150/607718 http://arizona.openrepository.com/arizona/handle/10150/607718 |
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ndltd-arizona.edu-oai-arizona.openrepository.com-10150-607718 |
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ndltd-arizona.edu-oai-arizona.openrepository.com-10150-6077182016-05-04T03:00:43Z Mexican Mole: Promoting Healthy Meals through Cultural Traditions Hongu, Nobuko Aceves, Karla J. Florian, Traci Armstrong Meléndez, Ady Taylor, Brittney R. mole sauce Mexico healthy meal cooking traditional foods recipes 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. 2016-04 text Book http://hdl.handle.net/10150/607718 http://arizona.openrepository.com/arizona/handle/10150/607718 en_US University of Arizona Cooperative Extension Service and Agricultural Experiment Station Bulletin AZ1699-2015 http://creativecommons.org/licenses/by-nc-sa/4.0/ College of Agriculture, University of Arizona (Tucson, AZ) CALS Publications Archive. The University of Arizona. |
| collection |
NDLTD |
| language |
en_US |
| sources |
NDLTD |
| topic |
mole sauce Mexico healthy meal cooking traditional foods recipes |
| spellingShingle |
mole sauce Mexico healthy meal cooking traditional foods recipes Hongu, Nobuko Aceves, Karla J. Florian, Traci Armstrong Meléndez, Ady Taylor, Brittney R. Mexican Mole: Promoting Healthy Meals through Cultural Traditions |
| description |
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. |
| author |
Hongu, Nobuko Aceves, Karla J. Florian, Traci Armstrong Meléndez, Ady Taylor, Brittney R. |
| author_facet |
Hongu, Nobuko Aceves, Karla J. Florian, Traci Armstrong Meléndez, Ady Taylor, Brittney R. |
| author_sort |
Hongu, Nobuko |
| title |
Mexican Mole: Promoting Healthy Meals through Cultural Traditions |
| title_short |
Mexican Mole: Promoting Healthy Meals through Cultural Traditions |
| title_full |
Mexican Mole: Promoting Healthy Meals through Cultural Traditions |
| title_fullStr |
Mexican Mole: Promoting Healthy Meals through Cultural Traditions |
| title_full_unstemmed |
Mexican Mole: Promoting Healthy Meals through Cultural Traditions |
| title_sort |
mexican mole: promoting healthy meals through cultural traditions |
| publisher |
College of Agriculture, University of Arizona (Tucson, AZ) |
| publishDate |
2016 |
| url |
http://hdl.handle.net/10150/607718 http://arizona.openrepository.com/arizona/handle/10150/607718 |
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