Huachinango Zarandeado
47th St. Bistro's
Huachinango Zarandeado
Experience the soul of coastal Mexico with Huachinango Zarandeado con Salsa de Chile Morita, a dish that perfectly captures the artistry and flavor of traditional seaside cooking. This vibrant recipe transforms a whole red snapper into a smoky, tender masterpiece, grilled over mesquite or charcoal to achieve that unmistakable zarandeado char — crispy at the edges, juicy within, and kissed by the flame.
The heart of the dish lies in its creamy, smoky marinade made with Salsa de Yola – Chile Morita, mayonnaise, fresh citrus juice, and a touch of honey. Together, these ingredients create a balance of heat, tang, and subtle sweetness that penetrates every bite of the fish. As it grills, the aroma of chile morita and citrus fills the air, creating the kind of experience that draws family and friends to the table long before the meal is ready.
Once grilled to perfection, the fish is topped with a refreshing salad of scallions, radish, and red bell pepper — a bright and crunchy contrast that cuts through the richness of the marinade. A drizzle of extra Salsa de Yola – Chile Morita over the top adds depth and color, while lime wedges bring the final zesty touch.
Traditionally served family-style, Huachinango Zarandeado invites everyone to dig in, flaking the tender fish onto warm corn tortillas with a squeeze of lime or pairing it with white rice or esquites. It’s a celebration of community and craft — a meal meant to be shared, savored, and remembered. This dish not only showcases the versatility of Salsa de Yola – Chile Morita, but also honors the coastal techniques and bold flavors that define authentic Mexican cooking.
Ingredients List:
Fish
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1 whole red snapper (2.5–3 lbs), scaled, cleaned, and butterflied
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Salt, to taste
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Freshly ground black pepper, to taste
Marinade (Mayo-Based Chile Morita Blend)
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3 tablespoons Salsa de Yola – Chile Morita
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½ cup mayonnaise
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2 tablespoons fresh lime juice
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2 tablespoons fresh orange juice
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1 tablespoon honey or agave nectar
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1 tablespoon neutral oil (such as canola or avocado oil)
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1 teaspoon soy sauce
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Pinch of salt, adjusted to taste (depending on saltiness of mayo and salsa)
Fresh Salad Garnish
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½ cup thinly sliced scallions (green onions)
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¼ cup radishes, sliced thin or cut into matchsticks
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½ cup red bell pepper, julienned
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1 tablespoon olive oil
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1 tablespoon fresh lime juice
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Pinch of salt
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2 tablespoons chopped cilantro (for garnish)
To Serve (Optional)
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Extra Salsa de Yola – Chile Morita, for topping
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Lime wedges
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Warm corn tortillas
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White rice or esquites (Mexican street corn)
Marinade Steps:
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In a bowl, whisk together mayo, Salsa de Chile Morita, lime juice, orange juice, oil, honey (or agave), and soy sauce.
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Taste and adjust salt — it should be creamy, smoky, and citrusy with a mild kick.
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Season fish with salt and pepper.
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Rub marinade generously over both sides and inside the cavity.
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Refrigerate for 30 minutes to 2 hours.
Grill Instructions: (Zarandeado Style)
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Preheat a charcoal or mesquite grill to medium-high.
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Use a fish basket or oil the grates heavily.
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Place fish skin-side down first; grill 5–7 minutes.
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Carefully flip and grill another 5–6 minutes, brushing with extra marinade as needed.
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Cook until charred on the edges and the fish flakes easily (internal temp 135–140°F).
Fresh Salad Garnish:
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Toss scallions, radish, and red bell pepper with olive oil, lime juice, and salt.
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Chill until ready to serve.
Yola's Classic
Al Pastor Tacos
Yola's Classic
Al Pastor Tacos
Experience the timeless flavor of Mexico City street tacos with Yola’s Classic Al Pastor Tacos — a recipe that captures the heart of authentic Mexican cooking.
Start with thinly sliced pork butt and marinate it generously in Cocina Con Yola’s Al Pastor Adobo, a handcrafted blend of natural herbs, spices, and chiles. After letting the pork soak up the adobo’s rich flavor, grill or sear it until perfectly caramelized on the edges and juicy inside. Serve the meat on warm corn tortillas, topped with grilled pineapple, chopped onions, and fresh cilantro.
Each bite delivers the smoky sweetness and vibrant spice that define real al pastor — made easy, made from the heart, and made the Yola way. (Makes 8–12 tacos.)
Ingredients List:
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2 lbs pork butt, sliced into ¼-inch steaks
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1 jar (16 oz) [Cocina Con Yola] Al Pastor Adobo
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Corn tortillas
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Optional: pineapple, onion, cilantro
Instructions:
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Lightly coat pork steaks with 2–3 tbsp adobo. (Optional: Marinate 2–4 hours in the fridge for deeper flavor.)
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Heat a skillet over medium-high heat. Sear steaks 3–4 minutes per side until browned.
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Transfer steaks to a cutting board and chop into bite-sized pieces.
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Return chopped pork to skillet. Add 4–5 tbsp adobo, stirring to coat. Cook 5–7 minutes until sauce thickens and meat crisps slightly.
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Warm tortillas and serve with pineapple, onion, and cilantro, if desired. Use remaining adobo to adjust flavor or save for another batch.
Yola's Classic
Birria Tacos
Yola's Classic
Birria Tacos
Indulge in the deep, rich flavor of Yola’s Birria Tacos, made with tender, slow-cooked meat and our signature Cocina Con Yola Birria Adobo. Each taco is crispy on the outside, melty inside, and bursting with smoky, spiced perfection. Dip them in warm consommé and taste why birria is one of Mexico’s most beloved dishes — bold, comforting, and made the Yola way.
Bring restaurant-quality birria to your kitchen with Yola’s Birria Tacos Recipe, a true Mexican classic elevated by Cocina Con Yola’s Birria Adobo. Slow-cooked with your choice of beef chuck, goat shoulder, or a flavorful meat mix, the adobo infuses every bite with deep chile flavor, warm spices, and a hint of smokiness.
Once the meat is tender and shreddable, each taco is dipped in rich consommé, then pan-fried until golden and crisp, with melty Oaxaca or mozzarella cheese inside.
Top with fresh cilantro, onion, and a squeeze of lime, and serve alongside the savory broth for dipping. This recipe makes 16–20 tacos — perfect for sharing a taste of authentic Mexican comfort, crafted with the heart and flavor of Cocina Con Yola.
Ingredients List:
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1 jar (16 oz) [Cocina Con Yola] Birria Adobo
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4–6 lbs beef chuck roast, goat shoulder, or mixed meats, cut into 2-inch chunks
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1 large onion, quartered
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5–6 cups beef broth or water
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16–20 corn tortillas
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3 cups shredded Oaxaca or mozzarella cheese
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Optional: chopped cilantro, diced onion, lime wedges
Instructions:
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Season & Cook: In a large pot or slow cooker, combine meat, onion, and Birria Adobo. Add broth or water to just cover the meat. Bring to a boil, then simmer covered for 3–4 hours (or 8–10 hours on low) until meat shreds easily.
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Shred Meat: Remove meat, shred with forks, and reserve broth (consommé). Skim fat if desired.
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Dip & Fry: Heat a skillet over medium heat. Dip each tortilla in consommé, place in skillet, add shredded meat and cheese, and fold. Cook 2–3 minutes per side until crispy and golden.
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Serve: Top with cilantro, onion, and lime. Serve with warm consommé for dipping.
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Pro Tip: Freeze leftover consommé for a quick birria ramen night!
MEET THE CHEFS
47TH ST. BISTRO
Carlos Hernandez and Salvador Cervantes, known as Chef Los and Chef Sal — are the visionaries behind 47th Street Bistro, a chef-driven food brand rooted in Chicago’s Back of the Yards.
What began as a small home kitchen during the 2020 pandemic has grown into a movement powered by flavor, resilience, and community. Today, 47th Street Bistro serves bold, elevated takes on Chicago street food classics while staying true to their mission: to feed the people, uplift their neighborhood, and create opportunities for the next generation. Every dish tells a story of hustle, heritage, and home — seasoned with grit, plated with love, and served with that unmistakable Chicago edge.
