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A tamale is a traditional Mesoamerican dish made of masa or dough, which is steamed in a corn husk.
The tamales are wrapped in banana leaves filled with mole, and either chicken or pork.
Black mole, the ultimate sweet and spicy combination, is the most complex version of the moles. It relies heavily on chocolate and spices like cloves, cinnamon, and cumin. Bread is used as a thickener and occasionally dried fruits are added for sweetness, but the key ingredient in Oaxaca is the addition of an aromatic, licorice-tasting herb called hoja santa.
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