Recipes
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 is a great way to use ¡Ya Oaxaca! Mole Rojo sauce, as a marinade for grilled meat or vegetable Kabobs. Slather sauce on and let soak up flavor for at least half an hour. While grilling to perfection, heat...
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Serves 6 INGREDIENTS For the sweet potato fritters: ½ pound sweet potatoes, peeled and grated 1 apple, Rome, Fuji or Gala, grated ¼ cup white onion, finely chopped 1 tablespoon garlic, finely chopped 2 tablespoons parsley leaves, finely chopped ½ ...
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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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