10 Recipes
Tacos al Pastor
Pork marinated in dried chilies and achiote, shaved from a vertical spit onto corn tortillas with pineapple and onion.
Mole Negro
An Oaxacan masterpiece of over thirty ingredients—dried chilies, chocolate, charred bread, and spices—over turkey.
Enchiladas Verdes
Corn tortillas rolled around chicken, bathed in a bright tomatillo salsa verde and crowned with crema and cheese.
Chiles en Nogada
Roasted poblano peppers stuffed with a sweet-savory picadillo, draped in walnut cream sauce and pomegranate seeds.
Carnitas
Pork shoulder slow-braised in lard until tender, then crisped and pulled for tacos or served with fresh tortillas.
Tamales de Rajas con Queso
Masa dough parcels stuffed with roasted poblano strips and melted cheese, steamed in corn husks.
Fish Tacos Baja-Style
Beer-battered white fish in warm corn tortillas topped with cabbage slaw, crema, and a squeeze of lime.
Quesadillas with Huitlacoche
Crispy griddle-pressed flour tortillas filled with corn truffle, Oaxacan cheese, and epazote herb.
Carne Asada
Skirt steak marinated in citrus, garlic, and spices, grilled over high heat and sliced thin for tacos or burritos.
Cochinita Pibil
A Yucatecan tradition of pork marinated in achiote and bitter orange, wrapped in banana leaves and pit-roasted.