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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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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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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