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  • Yes, manchamanteles is the traditional name of this dish.

    Mancha Mantel -- something new to me

  • My now-85-year-old mother has made "manchamanteles" (at least that's what we called them) for years, recipe learned from our maids in Mexico City in the 50's.

    Mancha Mantel -- something new to me

  • Dishes such as manchamanteles, the Puebla chicken and fruit stew which is a direct descendent of medieval Spanish cooking, with the significant Mexican addition of chiles and plantains, were forerunners of nouvelle Mexican cuisine specialties such as pork tenderloins with guava sauce.

    Adding Zest To Summer's Bounty: Part 2 - Tropical Fruit Accents for Meat, Fish or Fowl

  • This seasonal adaptation of a traditional manchamanteles -- "tablecloth stainer" -- uses the fall season's apples and pears instead of the usual pineapple; sweet potatoes instead of plantains; prunes instead of summer's tomatoes; and hazelnuts instead of almonds.

    Winter Fruit Mole with Hazelnuts: Manchamanteles con Avellanas

  • Today, there are some intriguing recipes for hazelnut moles that use fruit, nuts and chiles, and are versions of the southern Mexican manchamanteles.

    Nuts star in Mexican holiday cooking

  • Fill a gravy boat with manchamanteles and pass it separately.

    Daisy’s Holiday Cooking

  • The richness of country-style spareribs is perfectly matched to the slightly acidic, very fruity, and mildly spicy manchamanteles sauce.

    Daisy’s Holiday Cooking

  • This type of mole, manchamanteles or “tablecloth-stainer”, is so named for the vibrant color contributed by the chiles and fruit—and the mess that people make digging into the finished dish!

    Daisy’s Holiday Cooking

  • Put the meat in a saucepan and spoon in enough of the leftover manchamanteles to coat the turkey generously.

    Daisy’s Holiday Cooking

  • The chicken and fruit stew with pineapples and sweet potatoes called manchamanteles (for which a recipe was given in the August 2000 issue of Mexico Connect) is also Poblano in origin, though Oaxaca, too, claims it as its own.

    Mexican Sweet Potatoes, from Soup to Dessert: Los Camotes


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