英和和英

名詞

chilmole (plural chilmoles)

1. A Yucatecan black mole (a rich, dark sauce) made with dried chilies, spices like cumin and oregano, and often includes ingredients like garlic, vinegar, and annatto seeds.
   • 1700, Dr. John Francis Gemelli Careri, A Voyage Round the World: In Six Parts, translation of original in Italian, page 562:

     The Indians Sacrific'd all the Spaniards they had taken, to the Idol Huychilobos; casting their Bodies out to be devour'd by Wild Beasts, and keeping only the Legs and Arms, to eat them with Chilmole, a hot Sauce.

   • 1997 May 15, Nancy Zaslavsky, A Cook's Tour of Mexico: Authentic Recipes from the Country's Best Open-Air Markets, City Fondas, and Home Kitchens, Macmillan, page 323:

     Mayans traditionally cooked the sauce with wild turkey or venison; today, chicken and pork are used for the chilmole.

2. A Belizean sauce or stew made with tomatoes, onions, chilies, and often includes ingredients like spices, vinegar, and sometimes even radishes.