Recipes
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...
Continue reading
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...
Continue reading
This is the quintessential quick snack to go with mezcal, beer, Kombucha or Agua fresca! Although it is not typical here in Oaxaca, it's a great way to try any of the mole sauces! Mole Negro is a deep and...
Continue reading
Serves 4 INGREDIENTS For the wild rice: 1 cup wild rice Sea salt Olive oil For the cabbage: ¼ cups unsalted butter ½ medium white onion, finely chopped 2 cups cabbage, sliced thin 2 carrots, julienned 5 cloves garlic, finely...
Continue reading
This is a nice way to enjoy mole negro sauce in a plant based manner! Use any vegetables that grill well, but I love this combination! Coat the vegetables with oil, then grill them to perfection. Serve them on hot...
Continue reading
