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"next": "https://worldfood.guide/api/dishes/?format=api&page=193",
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{
"name": "Mojo Rojo",
"othernames": "Red Mojo",
"ingredients": "olive oil, vinegar, sea salt, garlic, chilli, cumin, pimentón paprika",
"description": "Mojo Rojo or red mojo is a flavorful Spanish sauce that is especially popular in the Canary Islands. It is believed that it has origins in Spanish cuisine, which was heavily influenced by the Moors. The sauce usually consists of olive oil, vinegar, sea salt, garlic, chilli, cumin, and pimentón paprika. It is typically consumed with meat dishes and boiled potatoes.",
"uri": "https://worldfood.guide/dish/mojo_rojo"
},
{
"name": "Mojo Verde",
"othernames": "Green Mojo",
"ingredients": "coriander, parsley, green peppers, olive oil, vinegar, garlic, sea salt",
"description": "Mojo Verde or green mojo is a flavorful sauce that is especially popular in the Canary Islands. It consists of coriander, parsley, green peppers, olive oil, vinegar, garlic, and sea salt. The sauce is typically served with a variety of fish dishes, adding tons of flavour in the process.",
"uri": "https://worldfood.guide/dish/mojo_verde"
},
{
"name": "Mokh",
"othernames": "",
"ingredients": "sheep brains, calf brain, garlic, cilantro, salt, sweet paprika, ground cumin, cayenne, tomatoes",
"description": "Mokh is Moroccan traditional food made during Eid Al Adha. It is made with sheep brains or calf brain, garlic, cilantro, salt, sweet paprika, ground cumin, cayenne, tomato. It can be served as a side dish during lunch.",
"uri": "https://worldfood.guide/dish/mokh"
},
{
"name": "Mok Pa",
"othernames": "",
"ingredients": "fish, rice",
"description": "This is a dish contains of rice and fish which is steamed in banana leaf.",
"uri": "https://worldfood.guide/dish/mok_pa"
},
{
"name": "Molcajete De Mariscos",
"othernames": "",
"ingredients": "white clams, shrimps, baby octopus, white wine, pepper, lemon",
"description": "Molcajete de Mariscos is a Mexican dish. It is prepared with white clams, shrimp, baby octopus, white wine, pepper, lemon.",
"uri": "https://worldfood.guide/dish/molcajete-de-mariscos"
},
{
"name": "Molcajete Mixto",
"othernames": "",
"ingredients": "pork, beef, cheese",
"description": "Grilled meat, vegetables and cheese served in a hot molcajete stone",
"uri": "https://worldfood.guide/dish/molcajete_mixto"
},
{
"name": "Mole",
"othernames": "mole sauce",
"ingredients": "fruit, chilli pepper, nut, spices",
"description": "Mole from Nahuatl molli, \"sauce\" is the generic name for a number of sauces originally used in Mexican cuisine, as well as for dishes based on these sauces. Outside of Mexico, it often refers specifically to mole poblano. In contemporary Mexico, the term is used for a number of sauces, some quite dissimilar, including black, red, yellow, Colorado (another name for red), green, almendrado, and pipián. http://en.wikipedia.org/wiki/Mole_sauce",
"uri": "https://worldfood.guide/dish/mole"
},
{
"name": "Mole Amarillo",
"othernames": "Yellow Mole",
"ingredients": "anchos, guajillos, tomatillos, masa harina, spices",
"description": "Mole Amarillo is a specialty of the Central Valleys region of this southern Mexico state. Although usually made with chicken, it is one of the few moles that are excellent with beef. It can be served in a bowl with cooked vegetables, such as chayote, potatoes and green beans, or in empanadas.",
"uri": "https://worldfood.guide/dish/mole_amarillo"
},
{
"name": "Mole Chichilo",
"othernames": "",
"ingredients": "beef fillet medallions, chayote, mulatto chiles, pasilla chile, black chilhuacle chiles, chile seeds, allspice powder, chicharrón",
"description": "Mole Chichilo gets its traditional color from the combination of the dark chiles used in this recipe, and the burned tortillas. Making this Mole is quite involved and one must be very careful with their preparation. In Oaxaca Chichilo is prepared mainly for special occasions.",
"uri": "https://worldfood.guide/dish/mole_chichilo"
},
{
"name": "Mole Coloradito",
"othernames": "",
"ingredients": "dried pasilla chillies, walnuts, nut, chicken, fruit, cinnamon stick, sea salt, brown sugar, milk chocolate, dark chocolate, majoram, dried ancho chillies, sesame seeds, pumpkin seeds, almonds, peanuts, dried guajillo chillies, garlic, oil",
"description": "Mole Coloradito is a staple Mexican base sauce made up from a variety of dried chillies, a fruit, a nut and often dark chocolate (amongst many other things). Mole coloradito is a one kind of special recipe of brown chocolate tasting. Coloradito is a sweet & flavour of brown chocolate.",
"uri": "https://worldfood.guide/dish/mole_coloradito"
},
{
"name": "Mole De Guayaba Con Pato",
"othernames": "",
"ingredients": "",
"description": "",
"uri": "https://worldfood.guide/dish/mole_de_guayaba_con_pato"
},
{
"name": "Mole De Platanos",
"othernames": "",
"ingredients": "plantain, chocolate mole sauce, plantains.",
"description": "Mole de Platanos is a Guatemalan dish made with fried, sliced plantains. Mole de plantains are topped with a complex, chocolate mole sauce. There are different version of the dish. This version is served as a dessert.",
"uri": "https://worldfood.guide/dish/mole-de-platanos"
},
{
"name": "Mole Manchamantel",
"othernames": "",
"ingredients": "ancho chiles, yellow onion, peanuts, mexican cinnamon stick, lard, chipotles en adobo, ripe plantain",
"description": "Mole Manchamantel literally translates to tablecloth-stainer. This is a sweet and spicy mole made from chipotle chiles, pineapple, peanuts, and plantain. It is commonly made more like a stew where thick pieces of pork or chicken or chorizo are cooked as part of the sauce then the served together with tortillas or rice.",
"uri": "https://worldfood.guide/dish/mole_manchamantel"
},
{
"name": "Mole Negro",
"othernames": "Black mole",
"ingredients": "goji berries, chocolate, coconut oil, chile chilhuacle negro dried, chile chilhuacle rojo, chile mulato, chile pasilla, sesame seeds, peanuts, pecans, hazelnuts pepitas pumpkin seeds, corn tortillas, whole wheat bread",
"description": "Negro Mole is a dark smoky, slightly bitter, and incredibly rich sauce is paired with cauliflower in the vegan version. It is the combination of ingredients such as chile chilhuacle rojo and negro, chile mulato, chile pasilla, burnt tortilla, peanuts, raisins, pumpkin seeds, and chocolate that makes this dish so unique.",
"uri": "https://worldfood.guide/dish/mole_negro"
},
{
"name": "Mole Negro Con Pollo",
"othernames": "Black Mole With Chicken",
"ingredients": "chicken",
"description": "",
"uri": "https://worldfood.guide/dish/mole_negro_con_pollo"
},
{
"name": "Mole Poblano",
"othernames": "",
"ingredients": "",
"description": "The origin of mole poblano, the thick, rich, chocolate-tinged sauce made so famous in the colonial mountain city of Puebla, Mexico, is still disputed, and generally involves these two versions of the legend: \n\n1) The first says that 16th Century nuns from the Convent of Santa Rosa in Puebla de los Angeles, upon learning that the Archbishop was coming for a visit, went into a panic because they had nothing to serve him. The nuns started praying desperately and an angel came to inspire them. They began chopping and grinding and roasting, mixing different types of chiles together with spices, day-old bread, nuts, a little chocolate and approximately 20 other ingredients.. \n\n2) The other legend states that mole came from pre-hispanic times and that Aztec king, Moctezuma, thinking the conquistadors were gods, served mole to Cortez at a banquet to receive them. This story probably gained credibility because the word mole comes from the Nahuatl word “milli” which means sauce or “concoction”. Another connection could be that chocolate was widely used in pre-columbian mexico, so people jumped to that conclusion. \n\nhttp://www.mexonline.com/molepoblano.htm",
"uri": "https://worldfood.guide/dish/mole_poblano"
},
{
"name": "Mole Rojo",
"othernames": "Red Mole",
"ingredients": "pork, boneless chicken, chile ancho, tomatoes, ground cinnamon, oregano, cloves, onions, garlic head",
"description": "Mole Rojo, is similar to black mole, using many of the same spices and base ingredients and also contains chocolate, but less. Instead, this sweeter, spicier, and more versatile version is amped up with several kinds of dried red chile like pasilla, guajillo, and ancho as well as pulverized raisins and almonds or peanuts.",
"uri": "https://worldfood.guide/dish/mole_rojo"
},
{
"name": "Mole Verde",
"othernames": "Green Mole",
"ingredients": "pork, bay leaf, tomatillos, sesame seeds, hierba santa leaves, spices",
"description": "Mole Verde adds a bright green color to the dish, which easily makes it one of the most beautiful moles. Its wonderful mix of flavors will make you feel that all that time you spent preparing it was definitely worthwhile!",
"uri": "https://worldfood.guide/dish/mole_verde"
},
{
"name": "Mollejas",
"othernames": "Mollejitas",
"ingredients": "chicken gizzard",
"description": "Chicken gizzard normally marinated and grilled commonly served as a street food in Peru",
"uri": "https://worldfood.guide/dish/mollejas"
},
{
"name": "Mollete",
"othernames": "",
"ingredients": "bolillo rolls, butter, can refried beans",
"description": "A traditional Mexican open sandwich with refried beans and melted cheese served with salsa. Perfect for breakfast, lunch, or as a tasty snack.",
"uri": "https://worldfood.guide/dish/mollete"
}
]
}