"Best of Guelaguetza" Dinner Kit for 6-8
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Not eligible for shipping to CanadaEnjoy the three dishes that put Guelaguetza on the map in the comfort of your own home: Oaxacan Mole Negro with Chicken, Chicken Chiles Rellenos, and Barbacoa Tacos! Also included are bottles of Guelaguetza’s popular michelada mix, ready to be mixed with your favorite Mexican lager!
Oaxacan Chicken Mole Negro Kit
This just might be the best chicken mole you’ll ever try! Guelaguetza’s signature mole negro follows generations of family tradition and will transport you to the hillsides of Oaxaca. Made with a blend of chiles, nuts, seeds, spices, and Oaxacan chocolate and unchanged for generations, this family-recipe mole is rich, bold, complex, full-bodied, well-balanced, umami-rich, and downright delicious! This pack includes chicken legs and thighs, mole negro, and corn tortillas.
Chicken Chiles Rellenos Kit
These chiles rellenos are made with imported Chile de Agua, which is native to Oaxaca and has a nutty, earthy flavor. They’re filled with chicken picadillo with almonds, raisins, onions, and garlic, battered, and fried, and served with savory relleno sauce, black beans, Mexican white rice, and corn tortillas!
Tacos de Barbacoa Kit
Inspired by the legendary Tlacolula Sunday Market in Oaxaca, this authentic goat barbacoa is made by rubbing goat with a savory guajillo chile paste and slowly roasting it inside avocado leaves. Enjoy it as they do in Oaxaca by rolling it up inside a fresh corn tortilla with chopped onions, cilantro, and a squeeze of lime and dunking it in rich & comforting broth!
Ask anyone in Los Angeles where they go for an authentic taste of the Mexican state of Oaxaca, and there’s a very good chance that they’ll point you towards Guelaguetza. Founded by husband and wife Fernando Lopez and Maria Monterrubio in 1994, this low-key Mexican restaurant is renowned as LA’s ambassador to Oaxacan cuisine, largely thanks to its iconic moles. Guelaguetza is today run by Fernando and Maria’s children, Paulina, Fernando Jr., Elizabeth, and Bricia. They’re carrying on the tradition of honoring their family’s recipes, which over the years have been hailed by everyone from the LA Times’ Jonathan Gold (who named the restaurant one of LA’s 101 most essential) to the James Beard Foundation, which named it an American Classic.
This package serves 6-8 people and includes everything you need to make:
- Oaxacan Chicken Mole Negro Kit (4 pcs. Chicken Total)
- Chicken Chiles Rellenos Kit (Makes 4 Chiles)
- Tacos de Barbacoa Kit (Makes 8 Tacos)
- 2 bottles of Michelada Mix (each 33.8 fl oz.)
- OG Brown Michelada Mix – This is the most savory, bringing out the best of this secret spice blend with just enough tomato juice to balance it all. Note: alcohol is not included (Recommended: Mexican Lager)
- Red Michelada Mix – This is lower on the spice scale, but kicks it up a notch on the citrus and tomato side of things. Note: alcohol is not included (Recommended: Mexican Lager)
- Each bottle makes 8 Micheladas
- Please note alcohol is not included (Recommended: Mexican Lager)
- Garnish not included
Kits Include
Oaxacan Chicken Mole Negro Kit
- 2 Chicken Legs
- 2 Chicken Thighs
- Mole Negro (24 oz.)
- Cooked Mexican White Rice (16 oz.)
- 8 Corn Tortillas (7 oz. total)
- Chicken weighs a total of 21 oz.
Chicken Chiles Kit
- 4 Chicken Chiles Rellenos (16 oz. total)
- Oaxaca Roasted Tomato Sauce (12 oz.)
- Black Beans (16 oz.)
- Cooked Mexican White Rice (16 oz.)
- 8 Corn Tortillas (7 oz. total)
Tacos de Barbacoa Kit
- Goat (12 oz.)
- Barbacoa Broth (16 oz.)
- 8 Corn Tortillas (7 oz. total)
- Garnish (3 oz.)
- This package ships frozen with ice packs, may thaw in transit.
- Upon arrival, place kit in the freezer or defrost in the refrigerator overnight – reheat from a refrigerated state.
- Mole sauce can be refrigerated for 6 days or frozen for up to 6 weeks.
- Chicken can be refrigerated for up to 2 days or frozen for up to 2 weeks.
- Chiles Rellenos can be refrigerated for 6 days or frozen for up to 2 weeks.
- Rice and beans can be refrigerated for up to 2 days.
- Goat Meat and Barbacoa Broth can be refrigerated for 6 days or frozen for up to 2 weeks.
- Tortillas can be refrigerated for up to 2 days.
To Serve
Guelaguetza’s Oaxacan Mole with Chicken
- Make sure products are completely thawed before preparing.
- Open bag and transfer mole and chicken into a medium-sized saucepan, reheat in a stovetop pot over medium heat, and bring to a boil (you can also reheat in a microwave).
- Open bag and transfer rice into a medium-sized pan, reheat in a stovetop pot over medium heat (you can also reheat in a microwave).
- Serve hot and enjoy!
Chicken Chiles Rellenos
- Make sure products are completely thawed before preparing
- Preheat oven to 375 F.
- Remove Chiles Rellenos from the bag and place on a baking sheet.
- Reheat for 15-20 minutes, until the chicken is warmed through. Serve hot with the reheated sauce over them.
- Open bag and transfer sauce into a medium-sized saucepan, reheat in a stovetop over medium heat and bring to a boil. (You can also reheat in a microwave).
- Open bag and transfer beans into a medium-sized saucepan, reheat in a stovetop over medium heat, and bring to a boil. (You can also reheat in a microwave).
- Open bag and transfer rice into a medium-sized pan, reheat in a stovetop pot over medium heat. (You can also reheat in a microwave).
- Pair with chiles rellenos and enjoy!
Tacos de Barbacoa
- Reheat Barbacoa Meat + Broth.
- Dip the barbacoa broth and meat bags in a pot of boiling water for 7-10 minutes.
- Carefully cut the bag open and remove the meat from the bag.
- Remove tortillas from plastic bag and on a hot skillet. Turn twice on each side until soft and warm.
- Assemble the tacos one at a time.
- Top with onions, and cilantro, squeeze fresh lime, and salt. And dip in broth.
- Enjoy!
Michelada
- Rim cold mug with Tajin or your favorite Chile Salt rim.
- Pour 3 oz of I Love Michelada Mix (Shake well before pouring).
- Add your favorite cold Beer (we recommend a Mexican lager or Mango beer).
- Enjoy!
