Checkout, Log In, or RegisterWelcome back! Click the green button below to continue the checkout process.Complete RegistrationRecipesRhubarb-Lime Icebox PieBy Amy ThielenJune 12, 2020This tangy, pink custard-and-cream pie is a festive use for the darling of springtime produce.RecipesYellow Mole with Fish and Cactus Paddles (Mich Mole)SAVEUR EditorsMay 5, 2020Dried, salted fish from Chiapas goes into this spicy, tart mole sauce.RecipesRed Mole with Potatoes and Nopales (Papasmole)SAVEUR EditorsMay 5, 2020Dried chiles, sesame seeds, onion, and spice combine in this transcendant plant-based mole.RecipesAyocote Bean TlacoyosSAVEUR EditorsMay 5, 2020Topped with green or red salsa and queso fresco, these fun-to-make ayocote bean patties are a popular Mexican finger food.RecipesTomatillo and Serrano Chile SalsaSAVEUR EditorsMay 5, 2020A bright and smoky tomatillo salsa verde.RecipesTomato, Guajilo, and Ancho Chile SalsaSAVEUR EditorsMay 5, 2020A dried chile salsa with tomatoes and onion.RecipesYucatecan Tostadas Calabacitas FritasSAVEUR EditorsMay 5, 2020This easy-to-follow recipe for traditional Yucatán-style squash salsa is great as a dip or crunchy topping.RecipesSherry Tres Leches GelatinaBy Bricia LopezMay 4, 2020These milky eggless custards, similar to panna cotta, are a cooling treat following a fiery Mexican meal.RecipesNopalito Salad with Guajillo ChilesBy Bricia LopezMay 4, 2020Nopales—the tart and meaty paddles of the prickly pear cactus–are an important part of Oaxacan cuisine. This refreshing salad, with mild and fragrant guajillo chile and Mexican oregano, is vibrant and refreshing alongside the region's rich and spicy moles.RecipesChicken with Chipotle Mole (Pollo Enchipotlado) By Bricia LopezMay 4, 2020This creamy chicken mole with onions and chipotles is classic Oaxacan home cooking.
