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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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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This recipe for stacked enchiladas layers fresh homemade tortillas with chicken and cheese and then smothers them in mole negro before topping with fresh garnishes. Mole negro is a classic dish to make for the Day of the Dead holiday...
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If you're looking for a full flavor, low fuss dinner, look no further. Enmoladas are enchiladas but instead of using a red sauce, the fried tortillas stuffed with shredded chicken are bathed in Mole Negro, and in true Oaxacan-style, there's...
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