Mole sauce or at Christmas with "romeritos" over shrimp cakes. The sauce is also served with chicken, pork, or other meats. Another time when the sauce is prominent is Cinco de Mayo. While this holiday is not celebrated much in the rest of Mexico, it is a major celebration in Puebla. The state of Oaxaca is large and very mountainous with various indigenous ethnicities and microclimates, making for a number of regional variations in the food. The state is called "the land of the seven moles", with these being named "mole negro, colorado, amarillo, verde, chichilo, coloradito", and "mancha manteles" (or tablecloth
Chicken Française in the 1970s, area chefs like James Cianciola successfully substituted chicken. Cianciola credits chefs Tony Mammano and Joe Cairo with bringing the dish from New York City. Despite being such a well known dish in Italian-American culture, francese is not a classical dish or sauce. There are no written recipes that mark the origin of this dish. Artichokes French is a common variation using artichoke hearts instead of chicken. Artichokes French is often served as an appetizer. Chicken Française Chicken Française (or Chicken Francese) is an Italian-American dish of flour breaded, egg-dipped, sautéed chicken cutlets with a lemon-butter and white