Recipes
Succulent pork tenderloin is grilled with sweet potato and juicy, caramelized pineapple then smothered with spicy, fruity Manchamanteles Chile-Fruit Sauce Starter for an easy, savory-sweet meal. Great for a crowd, serve with plenty of warm tortillas for scooping and sopping up sauce.
Bright, nutty-flavored Pipian Mole Verde makes a stunning creamy substitute for traditional salsa verde in this unique enchilada recipe. Tangy Mexican crema (similar in flavor and consistency to crème fraîche or sour cream) and fresh, crumbly queso add creaminess and acidity, though a milder shredded white cheese would also work well.
Simply add shredded white cheese of your choice to dish before broiling.
Mild-flavored birria, or goat meat, pairs perfectly with the dark, complex, cocoa-inflected flavors of our Oaxacan Mole Negro Sauce Starter. Crispy roasted plantains, warm tortillas, and fresh accents round out the rich, smoky flavors of this Oaxacan classic. Chicken, lamb, roast pork loin, or even beef would make delicious substitutes for goat meat as well.