Recipes
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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This is an interesting way to use ¡Ya Oaxaca! Mole Rojo. It's a vegan dish that can be prepped ahead and then heated to serve . With all it’s spice and punch, the sauce really makes any dish quite exciting!...
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The traditional Oaxacan way to serve Mole Negro is with poached turkey which renders a tasty broth that's used to balance the flavor of the sauce and to cook the rice, as well. In Oaxaca, we have wonderful organic turkey...
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