↓ PDP Description ↓
An ipsa spin on the star taco filling of the Yucatan: Cochinita Pibil. Grilled chile-, garlic- and sour orange-rubbed chicken with juicy wedges of charred pineapple in a mild tomato and chile salsa. Jasmine rice included.
↓ Serve With 1 ↓
Tortillas
Jasmine rice is included to sop up this amazing sauce. However, we also like to serve our pibil with tortillas. Some of our favorites available locally include Vista Hermosa, El Milagro, and Mi Tierra. Most important is freshness! Always heat your tortillas either in a dry cast iron pan or comal flipping often until they are soft and cooked through. (30 seconds in the microwave does the job in a pinch!)
↓ Serve With 2 ↓
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 3 ↓
Pickled Onions
We keep a jar of pickled onions on hand to add tartness and crunch to just about any dish. A simple recipe: Pack thinly sliced red onions into a glass jar. Our pickling ratio is: 9:3:3:1 of vinegar, salt, sugar, and water. Bring these to a gentle simmer in a sauce pot and carefully pour over the onions. Let onions cool and "pickle" for about 30 minutes before serving. They’ll keep in the fridge for up to two weeks.
↓ PDP Description ↓
An ipsa spin on the star taco filling of the Yucatan: Cochinita Pibil. Grilled chile-, garlic- and sour orange-rubbed chicken with juicy wedges of charred pineapple in a mild tomato and chile salsa. Jasmine rice included.
↓ Serve With 1 ↓
Tortillas
Jasmine rice is included to sop up this amazing sauce. However, we also like to serve our pibil with tortillas. Some of our favorites available locally include Vista Hermosa, El Milagro, and Mi Tierra. Most important is freshness! Always heat your tortillas either in a dry cast iron pan or comal flipping often until they are soft and cooked through. (30 seconds in the microwave does the job in a pinch!)
↓ Serve With 2 ↓
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 3 ↓
Pickled Onions
We keep a jar of pickled onions on hand to add tartness and crunch to just about any dish. A simple recipe: Pack thinly sliced red onions into a glass jar. Our pickling ratio is: 9:3:3:1 of vinegar, salt, sugar, and water. Bring these to a gentle simmer in a sauce pot and carefully pour over the onions. Let onions cool and "pickle" for about 30 minutes before serving. They’ll keep in the fridge for up to two weeks.
↓ PDP Description ↓
An ipsa spin on the star taco filling of the Yucatan: Cochinita Pibil. Grilled chile-, garlic- and sour orange-rubbed chicken with juicy wedges of charred pineapple in a mild tomato and chile salsa. Jasmine rice included.
↓ Serve With 1 ↓
Tortillas
Jasmine rice is included to sop up this amazing sauce. However, we also like to serve our pibil with tortillas. Some of our favorites available locally include Vista Hermosa, El Milagro, and Mi Tierra. Most important is freshness! Always heat your tortillas either in a dry cast iron pan or comal flipping often until they are soft and cooked through. (30 seconds in the microwave does the job in a pinch!)
↓ Serve With 2 ↓
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 3 ↓
Pickled Onions
We keep a jar of pickled onions on hand to add tartness and crunch to just about any dish. A simple recipe: Pack thinly sliced red onions into a glass jar. Our pickling ratio is: 9:3:3:1 of vinegar, salt, sugar, and water. Bring these to a gentle simmer in a sauce pot and carefully pour over the onions. Let onions cool and "pickle" for about 30 minutes before serving. They’ll keep in the fridge for up to two weeks.
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.