Moldova
Moldovan Sheep's Cheese
Brânză de oi
Salty white sheep's cheese kept in brine in wooden tubs, crumbled over mămăligă and into plăcinte — the default cheese of the country.
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Oaxaca, Mexico
Mole amarillo
A yellow Oaxacan mole of yellow chiles, hoja santa, and herbs, bright and herbal.
Mexico
Mole blanco
A pale mole of nuts and seeds, mild and creamy, without dark chiles.
Oaxaca, Mexico
Mole chichilo
An intense Oaxacan mole of charred chiles and spices, dark and smoky.
Oaxaca, Mexico
Mole coloradito
A reddish Oaxacan mole, mild and sweet, with ancho chiles and fruit.
Pampanga, Philippines
Mole Crickets
Kamaru
A Kapampangan dish of mole crickets (rice field crickets) sauteed in garlic, onions, and tomatoes.
Oaxaca, Mexico
Mole de caderas
A seasonal Oaxacan mole made with goat hips and a deep chile sauce.
Mexico
Mole de olla
'Pot mole': a chunky beef-and-vegetable soup in a red chile broth.
Mexico
Mole de Queretaro
A Querétaro mole, dark and lightly sweet, with fruit undertones.
Oaxaca, Mexico
Mole manchamantel
A fruity mole of pineapple, plantain, and chiles, a glossy sweet-savory sauce served with meat.
Oaxaca, Mexico
Mole negro
The black Oaxacan mole: dark chiles, chocolate, and dozens of ingredients.
Puebla, Mexico
Mole Poblano
A complex, dark sauce from Puebla built from multiple chiles, chocolate, nuts, seeds, and spices, traditionally served over poultry.
Oaxaca, Mexico
Mole rojo
A red mole of red chiles, nuts, and spices, glossy and warm.
Oaxaca, Mexico
Mole verde
A green mole of tomatillos, green chiles, and herbs, bright and tangy.
Mexico
Mole zacatecano
A Zacatecas mole, dark and savory, with a distinct chile depth.
Angola
Molho Cru
Raw garlic, spring onion, parsley, cumin, vinegar and water stirred together and poured over grilled fish.
Argentina
Mollejas
Beef sweetbreads soaked, parboiled, and grilled slowly until crisp and golden outside with a creamy, tender interior. A prized achura at any asado.
Andalusia, Spain
Mollete
Soft Andalusian bread roll, often split for breakfast.
Mexico
Mollete (Mexico)
An open-faced bolillo topped with beans, melted cheese, and salsa, broiled until bubbling.
Guatemala
Molletes
A Guatemalan sweet bread stuffed with custard, fried and soaked in panela-rum syrup, a Day of the Dead and Lenten classic
Lebanon
Molokhia
ملوخية
Jute mallow leaves cooked into a green stew with chicken or lamb, served over rice with vinegar, onion and toasted bread.
Mexico
Molote
A fried masa pastry stuffed with a savory or sweet filling.
Ukraine
Molozyvo
Молозиво
Baked beestings, the first milk of a fresh cow, set into a rich custard-like pudding with sugar and eggs.
United States
Molten Chocolate Cake
A chocolate cake with a liquid chocolate center that runs when cut — a 1990s restaurant dessert.
Chugoku, Japan
Momiji manjū
もみじ饅頭
Momiji manju, the maple-leaf-shaped filled cake of Miyajima, is a named regional omiyage with dedicated makers on the island approach.
Tibet, China
Momos
ममः
Nepali momos are a popular dumpling and street snack, shaped by foodways shared across the Himalayan region; accounts differ on where momos first appeared.
Japan
Monaka
最中
Monaka, bean paste pressed between two crisp mochi wafers, is a named wagashi form distinct from manju and daifuku.
Muktagacha, Bangladesh
Monda
মন্ডা
Pale, dense chhena patty from Muktagachha, made to a family recipe held since the early nineteenth century.
Milan, Italy
Mondeghili
Milanese meatballs made from leftover boiled meat, mortadella, and liver, breaded and fried. A recycled dish of Milanese tradition.
Colombia
Mondongo
Sopa de mondongo
In Colombia, mondongo is a slow-cooked tripe soup with regional vegetables and seasonings, often served with rice and avocado.
Uruguay
Mondongo
Tripe cut into strips and stewed with chickpeas, chorizo, tomato and paprika.
Venezuela
Mondongo
Tripe cut small and cooked long with chickpeas, potato, pumpkin and vegetables into a thick, heavily seasoned soup.
Ayacucho, Peru
Mondongo Ayacuchano
Ayacucho's long-cooked mote and tripe soup served at festivals and family gatherings.
Bolivia
Mondongo Boliviano
Mondongo
A Bolivian tripe soup with corn, potatoes, and herbs, a warming highland specialty.
Mongolia
Mongolian Sausage
Хиам
Minced meat, blood and fat packed into intestine and boiled, served in slices alongside boiled mutton.
Guinea-Bissau
Moni
A sweet Guinea-Bissau corn-flour porridge served warm for breakfast or a light meal.