Coastal Latina cooking rooted in sun, salt, and the flavors of Oaxacan shores. Recipes for the unhurried table.
Sun-cured in fresh lime with jalapeño and red onion. Serve immediately on crisp tostadas.
Golden-seared scallops over a bright salsa of blood orange and serrano.
Crispy halibut, shredded cabbage, crema, and a squeeze of Pacific lime.
Turnips, beets, and carrots glazed in agave and mezcal, roasted until caramelized.
Smoky, silky, and deeply green. Topped with crema and toasted pepitas.
Wild mushrooms on crisp Oaxacan tortilla with black bean paste and quesillo.