Recipes
This Smoky Butternut Squash Soup is autumn in a bowl. The earthy sweetness of butternut squash is perfectly balanced by the smoky depth of our Chile Pasilla Salsa. Finished with a swirl of crema, toasted pepitas, and microgreens, it’s both...
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Birria is a beloved Mexican staple made with tender, slow-cooked meat in a rich, aromatic broth. This version features beef short ribs simmered in our Barbacoa Marinade — a shortcut that saves prep time while delivering bold Oaxacan flavor. The...
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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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