Braised Chicken With Oaxacan Mole
This recipe was given to me by a friend. The sauce freezes well and I usually make up the sauce and freeze in 2 cup portions. The 2 cups is perfect for 10 chicken legs which will serve 4 to 5 people.
Oaxacan- Style Grilled Corn on the Cob
From Cooking Light, August 2012. This is a great addition to your summer BBQ. I usually use ancho chili powder when no specific type is called for, which is mild, and slightly smokey- a nice compliment to the grilled flavor of the corn.
Oaxacan Costillas De Puerco En Chile Pasilla
Translates to “Oaxacan Ribs of Pig in Chile Pasilla.” I found this in my research for the World Tour and ooh baby, I can’t wait to make this!
Oaxacan Black Bean Soup
this recipe is from rick bayless mexican kitchen cookbook. it’s a bit different as it uses no additional spices and contains shrimp. it tastes even better the second day.
Oaxacan Grilled Fish – Mexico
Your fish fillets should be 1/2 pound each. Red snapper is recommended, but you can use another firm fish. Make recipe#235168 for this recipe.
