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Gastronomy for the Day of the Death, Mole negro, Chocolate atole, Tamales,…
Gastronomy for the Day of the Death
Oaxaca
Puebla
Veracruz
Mole negro
Chocolate atole
Tamales
Pan de muerto (bread of the death)
Pozole
Pipián
cornstarch
chiles
Oaxacan chocolate
banana leaves (hojas de plátano)
corn dough/masa
chicken
chiles
aniseeds
orange zest
pork
chiles
pork
ingredients
ingredients
ingredients
ingredients
ingredients
ingredients
