Recipes

Who doesn't love a sip of hot chocolate in the mornings and at night before heading to bed?  

In Oaxaca, having a cup of hot chocolate is more than a delight, it is embedded in our culture and traditions.  

And now, recreating those Oaxaca rainy evenings is easier than ever with our Oaxaca hot chocolate tablets

Ingredients:

8oz of water 

3oz your favorite milk (regular, oat, almond, soy, etc) 

1 Oaxaca chocolate tablet 

Recipe:

In a medium pot, bring the water to a boil.  Once boiling, reduce to medium heat.  Drop in the Oaxaca chocolate tablet and stir with a wooden spoon or whisk until tablet is fully dissolved.  Reduce heat to low and add milk.  Froth the hot chocolate with a frother or molinillo before serving.  Serve hot. 

At our restaurant, we like to greet our customers with a bowl of chips, drenched with our signature coloradito mole.  It is always a delight watching our customers faces filled with gratitude and excitement as they dig into that first mole bite.  

We highly encourage you do the same when welcoming guests into your home.  A mole dip with chips is always a winner 

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Enfrijoladas are a staple breakfast dish in Oaxaca.  To this day, it is our children's favorite meal at our restaurant (Guelaguetza).  You can make the beans ahead of time.  They keep great in the fridge for up to three days.  

(recipe featured in Food & Wine, adapted from our book, OAXACA, Home cooking from the Heart of Mexico)

FOR THE BLACK BEANS :

• 1 pound dried Oaxacan black beans
• 5 cups water, plus more for soaking beans
• 1 small white onion, peeled
• 3 medium garlic cloves, smashed 
• 2 dried avocado leaves or 1/8 teaspoon fennel seeds
• 1 epazote sprig, rinsed and roughly chopped (about 3 tablespoon) or 1/2 teaspoon dried oregano
• 1 tablespoon fine sea salt 

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Our chile pasilla adds the perfect amount of smoke and sublet heat to this chilaquiles recipe.  It is the perfect weekend breakfast for the family.  Serve with fried eggs, or crumbled fresh cheese on top.  The recipe calls for a serrano pepper to up the heat, but feel free to omit if are looking for a milder sauce. 

INGREDIENTS:

For the sauce:

2 dried chile pasillas, stems removed

1 serrano chile (optional)

1/4 cup white onion, roughly chopped

2 garlic cloves, peeled and minced

1 sprig of epazote or parsley

Salt to taste

2 tablespoons of vegetable oil

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Be warned, that once you make refried beans like these, you’ll never want to eat canned beans ever again.  Use them as a dip with tortilla chips, spread them on your quesadillas or on your next favorite Mexican sandwich.  

Our secret ingredient is of course our dried avocado leaves.  If you want to crank up the punch, toast them on a hot griddle for a few seconds on each side prior to blending them w the cooked beans. 

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