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
Sriracha sauce their other flavors. The word "Sriracha" is considered a generic term. In 2013, American filmmaker Griffin Hammond released "Sriracha", a documentary about the origin and production of Sriracha sauce. Sriracha sauce Sriracha (, ; ) is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It is a where it may have been first produced for dishes served at local seafood restaurants. In Thailand, Sriracha is frequently used as a dipping sauce, particularly for seafood. In Vietnamese cuisine, Sriracha appears as a condiment for "phở", fried noodles, a