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A group of traditional Mexican pastes that are made into sauces that range in flavor from delicately spicy to very rich and spicy.

A spicy, rich Mexican Mole sauce, also known as red Mole, which is a mixture of onion, garlic, chile peppers (commonly pasilla and ancho), ground nuts or sesame seeds, toasted bread, spices, sunflower or soybean oils, sugar, and occasionally a small amount of sweet chocolate.

A spicy Mexican condiment which is a mixture of pumpkin seeds (pepitas), ground nuts and sesame seeds, tomatillos, green chile peppers (typically poblano or serrano), spices, soybean oils, bread or crackers (wheat flour and corn starch), sugar, and other seasonings.

One of the traditional Mexican Mole sauces that is served as a condiment or marinade sauce for poultry, seafood, pork, and vegetable dishes.

An Italian, Spanish and Latin American term that most often describes the color of a food ingredient.

A Mexican herb that resembles rosemary. It is used as a seasoning and has a strong flavor that goes well with fish, chicken and beef.

An aromatic herb, with an aroma similar to nutmeg or black pepper, that grows 6 to 8 feet tall and is commonly used for seasoning Mexican food dishes and mole verde.

A popular Mexican dish prepared with a soft corn tortilla, used as a food wrap, that is rolled around ingredients such as chicken, beef or pork and topped with cheese and vegetables, which may include lettuce, onions, and sweet peppers.

A dark green, tapering and narrow pepper that is five to seven inches long. When fully mature it turns a dark brown.

A wrinkled, flattened, brownish-black, dried chile with a heat level that ranges from mild to medium.

A sauce or paste of Mexican origin made with ground chile peppers, sesame seeds, peanuts, bread or crackers (wheat flour, salt, and corn starch), sugar, vinegar, garlic, pepper, and other spices.

A dark blackish green, triangular-shaped pepper, 3 to 5 inches long, with a wide top that tapers to a blunt end.

A spice blend consisting of one or two types of dried red chiles that are ground and pulverized into a fine powder.