Recipes
This simple but deeply flavorful dish leans into Oaxacan minimalism: a few high-quality ingredients, perfectly cooked. Earthy greens meet crispy garlic over a generous swipe of ¡Ya Oaxaca! Mole Negro, warmed until glossy and rich. An easy-to-make, elevated side you’ll...
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Sweet roasted heirloom carrots meet the dark, velvety depth of ¡Ya Oaxaca! Mole Negro. The result is an autumnal side that’s both grounding and luxurious. Minimal ingredients, maximum flavor. Serves 4Cook Time: 30 minutes Ingredients 1 lb carrots 1–2 tablespoons...
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This Smoky Butternut Squash Soup is autumn in a bowl. The earthy sweetness of butternut squash is perfectly balanced by the smoky depth of our Chile Pasilla Salsa. Finished with a swirl of crema, toasted pepitas, and microgreens, it’s both...
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Birria is a beloved Mexican staple made with tender, slow-cooked meat in a rich, aromatic broth. This version features beef short ribs simmered in our Barbacoa Marinade — a shortcut that saves prep time while delivering bold Oaxacan flavor. The...
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Tamales Negros are one of Oaxaca’s most iconic dishes—tender masa filled with chicken and rich, complex Mole Negro. Both corn husks and banana leaves can be used as the wrapper (plus, a built-in biodegradable plate!), but this recipe calls for...
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