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
Green sauce with the other ingredients, which creates an emulsion somewhat similar to a vinaigrette. In other regions, there is no bread. Salsa verde is used as a condiment or dipping sauce for meats, fish, poultry, or vegetables. Salsa verde is traditionally served as an accompaniment to bollito misto or grilled or stewed fish. The French "sauce verte au pain" was already known in the Renaissance, and was originally a bread sauce very similar to the Italian. Today the term frequently refers to a kind of mayonnaise flavoured with tarragon, and sometimes parsley and sage. Lemon juice is often used instead of