Manchamanteles

Manchamanteles is a traditional dish from the Mexican cuisine, specifically from the Oaxaca region. The name Manchamanteles translates to "tablecloth stainer" in English, which refers to the dish's vibrant, often red, sauce that can easily stain tablecloths.

Origin and History

The origin of Manchamanteles can be traced back to the colonial period in Mexico. It is one of the seven classic moles of Oaxaca, a state known for its rich culinary tradition. The dish reflects the fusion of pre-Hispanic and Spanish influences that characterizes much of Mexican cuisine.

Ingredients and Preparation

Manchamanteles is a type of stew that typically includes a variety of meats, such as pork, chicken, and sometimes beef. The meat is cooked with a mixture of fruits like pineapple, plantain, and apple, which give the dish its characteristic sweet and sour flavor.

The sauce, which gives the dish its name, is made from a blend of chili peppers, including ancho and guajillo chilies. These are combined with tomatoes, onions, garlic, and spices, then ground into a paste. This paste is fried and then simmered with broth to create a rich, flavorful sauce.

The dish is typically served with tortillas and sometimes with rice.

Cultural Significance

Manchamanteles is often served at celebrations and special occasions in Oaxaca, such as weddings and festivals. It is a symbol of Oaxacan hospitality and culinary tradition.

See Also

• Mexican Cuisine
• Mole (sauce)
• Oaxaca