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dc.contributor.authorHongu, Nobukoen
dc.contributor.authorAceves, Karla J.en
dc.contributor.authorFlorian, Traci Armstrongen
dc.contributor.authorMeléndez, Adyen
dc.contributor.authorTaylor, Brittney R.en
dc.date.accessioned2016-05-02T19:44:27Zen
dc.date.available2016-05-02T19:44:27Zen
dc.date.issued2016-04en
dc.identifier.urihttp://hdl.handle.net/10150/607718en
dc.description7 pp.en
dc.description.abstractThis 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.
dc.language.isoen_USen
dc.publisherCollege of Agriculture, University of Arizona (Tucson, AZ)en
dc.relation.ispartofseriesUniversity of Arizona Cooperative Extension Service and Agricultural Experiment Station Bulletin AZ1699-2015en
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.sourceCALS Publications Archive. The University of Arizona.en_US
dc.subjectmole sauceen
dc.subjectMexicoen
dc.subjecthealthy meal cookingen
dc.subjecttraditional foodsen
dc.subjectrecipesen
dc.titleMexican Mole: Promoting Healthy Meals through Cultural Traditionsen_US
dc.typetexten_US
dc.typeBooken_US
refterms.dateFOA2018-08-17T00:40:15Z
html.description.abstractThis 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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