↓ PDP Description ↓
A light and vibrant vegetarian version of the beloved Mexican dish. The broth gets its color and flavor from cilantro, tomatillos, and mild chiles. To that base, we add Rancho Gordo hominy (AKA pozole!) and vegetables like collard greens and chayote to make it hearty and satisfying.
↓ Serve With 1 ↓
Fresh Herbs
A sprinkle of roughly chopped fresh herbs is a simple way to take any dish to the next level. For this dish, we go with cilantro to add freshness and flavor. Wash, dry well, and remove most of the tough stems. Roughly chop and sprinkle on top before serving.
↓ Serve With 2 ↓
Citrus Squeeze
Let’s be honest, some flavors get lost in the freezer. One of those bright, fresh flavors is citrus. We recommend using lime for this one, but lemon works just fine too. Slice and squeeze over the dish right before eating.
↓ Serve With 3 ↓
Mexican Crema
A dollop of Mexican Crema adds some tart creaminess to round out this dish. We use labne, sour cream, Mexican crema, and Greek yogurt interchangeably. Whatever you have on hand will work just fine!
↓ PDP Description ↓
A light and vibrant vegetarian version of the beloved Mexican dish. The broth gets its color and flavor from cilantro, tomatillos, and mild chiles. To that base, we add Rancho Gordo hominy (AKA pozole!) and vegetables like collard greens and chayote to make it hearty and satisfying.
↓ Serve With 1 ↓
Fresh Herbs
A sprinkle of roughly chopped fresh herbs is a simple way to take any dish to the next level. For this dish, we go with cilantro to add freshness and flavor. Wash, dry well, and remove most of the tough stems. Roughly chop and sprinkle on top before serving.
↓ Serve With 2 ↓
Citrus Squeeze
Let’s be honest, some flavors get lost in the freezer. One of those bright, fresh flavors is citrus. We recommend using lime for this one, but lemon works just fine too. Slice and squeeze over the dish right before eating.
↓ Serve With 3 ↓
Mexican Crema
A dollop of Mexican Crema adds some tart creaminess to round out this dish. We use labne, sour cream, Mexican crema, and Greek yogurt interchangeably. Whatever you have on hand will work just fine!
↓ PDP Description ↓
A light and vibrant vegetarian version of the beloved Mexican dish. The broth gets its color and flavor from cilantro, tomatillos, and mild chiles. To that base, we add Rancho Gordo hominy (AKA pozole!) and vegetables like collard greens and chayote to make it hearty and satisfying.
↓ Serve With 1 ↓
Fresh Herbs
A sprinkle of roughly chopped fresh herbs is a simple way to take any dish to the next level. For this dish, we go with cilantro to add freshness and flavor. Wash, dry well, and remove most of the tough stems. Roughly chop and sprinkle on top before serving.
↓ Serve With 2 ↓
Citrus Squeeze
Let’s be honest, some flavors get lost in the freezer. One of those bright, fresh flavors is citrus. We recommend using lime for this one, but lemon works just fine too. Slice and squeeze over the dish right before eating.
↓ Serve With 3 ↓
Mexican Crema
A dollop of Mexican Crema adds some tart creaminess to round out this dish. We use labne, sour cream, Mexican crema, and Greek yogurt interchangeably. Whatever you have on hand will work just fine!
Our Philosophy
FROZEN FOOD MADE BY PEOPLE WHO LOVE FOOD
Ipsa is a new kind of frozen food company started by two longtime food professionals dedicated to changing how–and what–people eat at home.
In search of a way to put a civilized meal on our dinner tables with minimal effort, we stumbled into an old friend that had been sitting there the whole time, quietly minding its own business: our freezer.