Mole sauce the classic sense, there are some dishes that use the term in their name. "Mole de olla" is a stew made from beef and vegetables, which contains guajillo and ancho chiles, as well as a number of other ingredients found in moles. "Huatzmole" is a mole sauce variation, which is soupy and often served over goat meat ("cabrito"). In Guatemala, mole is a dessert sauce made from chocolate, dried chillis, tomatoes and pumpkin seeds. It is often poured over fried plantains, and is served with sesame seeds on top. Mole is one of the most representative dishes of Mexico, especially
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