Recipes
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...
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For a bold and satisfying plant-based dinner, this recipe combines the earthy richness of grilled vegetables with the deep, smoky, and complex flavors of mole negro. This dish highlights the magic of transforming simple ingredients into a culinary masterpiece. ...
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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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Breakfast tacos are so popular, because here in Mexico, basically, anything can get wrapped in a delicious tortilla. What better way to have a satisfying breakfast with lots of flavor? This is the first time I used tofu in a...
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Serves 4 INGREDIENTS For the fish: 1 ¼ pounds fresh salmon filet, cut in 4 5 ounce pieces 1 lime, juiced Sprinkling of sea salt Freshly ground black pepper 3 tablespoons unsalted butter 3 tablespoons olive oil 1 small white...
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