Recipes
A simple yet bold dish inspired by Oaxacan flavors, featuring charred asparagus, blistered cherry tomatoes, and wilted spinach—all brought together with a rich Mole Coloradito sauce. Perfect for a vibrant, plant-forward meal or side dish. Serves: 2 Cook Time:...
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Nothing beats homemade tamales served warm with the masa still fresh and pillowy soft. This recipe for Tamales with Butternut Squash and Mole Coloradito combines the natural sweetness of roasted butternut squash with the rich earthy depth of our Mole Coloradito....
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Try this delicious butternut squash with mole recipe for an unexpected twist on a traditional Thanksgiving side dish. The roasted squash is comforting and classic, the kale and pepitas add the perfect pop of green, and the mole coloradito brings...
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Serves 6 INGREDIENTS For the sweet potato fritters: ½ pound sweet potatoes, peeled and grated 1 apple, Rome, Fuji or Gala, grated ¼ cup white onion, finely chopped 1 tablespoon garlic, finely chopped 2 tablespoons parsley leaves, finely chopped ½ ...
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This Oaxacan-style dish is the perfect way to use Mole Coloradito sauce. In Oaxaca, enchiladas are traditionally made with mole coloradito or mole rojo. We always use queso fresco and fresh parsley leaves from the garden. Enchiladas are red (the...
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