Recipes
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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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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