Recipes
Bright, citrusy, and packed with flavor—this ceviche gets a smoky twist from our Chile Pasilla Salsa. Perfect for hot days, tostadas, and spontaneous seafood cravings. Serves 2 Ingredients ¼ jar ¡Ya Oaxaca! Salsa Chile Pasilla ~½ lb white fish (like...
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Corn season is almost here, and we’re ready with this easy Elote recipe featuring Honey Orange Chintestle Mayo—our take on classic Mexican street corn. Serves 2 Ingredients 2 ears of fresh corn, husked ½ jar Ya Oaxaca Honey Orange Chintestle...
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Smoky, citrusy, and packed with flavor, this 3-ingredient recipe is a surefire way to impress your guests this BBQ season. The Mexican way is to cook shrimp shell-on for maximum flavor, but feel free to use peeled prawns if you...
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Chicken Tinga is a classic Mexican dish made with shredded chicken braised in a savory, slightly spicy and smoky tomato-based sauce. For this tostada recipe, we use Salsa de Chile Pasilla to bring rich, smoky depth to the tinga, and...
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Fish a la Veracruzana is one of Mexico’s most iconic seafood dishes, named after the coastal state of Veracruz where it originated. Traditionally made with white fish fillets—often red snapper—simmered in a zesty tomato-based sauce, it reflects a rich blend...
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