Recipes
Beans are the foundation of many Mexican meals, and this deceptively simple recipe yields a soulful, deeply satisfying pot of comfort. Pinto beans are slowly simmered with onion and garlic, then finished with a spoonful of ¡Ya Oaxaca! Chile Pasilla...
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This restaurant-worthy main pairs juicy pork loin with the dark complexity of ¡Ya Oaxaca! Mole Negro, brightened with a touch of honey and the herbal depth of thyme and garlic. Wilted greens and tart pomegranate seeds add a fresh, seasonal...
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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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