Food

Corn tortillas made of 100% Mexican nixtamalized corn. This tortilla is named taquera for its great use to make tacos. This 12cm tortillas have the perfect size, consistence and felxibility to make the perfect taco. Ideal for restaurants and catering companies. "GLUTEN FREE, 100% VEGAN, GMO FREE".

Prepared with nixtamalized corn, this 23 cm tortilla known as Tlayuda is the best choice for burritos and exotic 100% mexican dishes like the also named Tlayuda and “machetes” which are delicious giant quesadillas. "GLUTEN FREE, 100% VEGAN, GMO FREE".

Morita chilli is dark in color and measures about 4 centimeters long. It is spicy and used in the preparation of marinades; whole or chopped used in some soupy stews. Try morita chile sauce tasty, excellent multi-table salsa. Mexican cuisine is not understood in the world without the spicy chili, But experts in medical and dermatological issues say the traditional food may help prevent certain diseases, provided that it is consumed in moderation.

Pinto beans are a variety of common beans. In Spanish they are called frijol pinto, literally "speckled bean" (compare pinto horse). It is the most popular bean in Northern Mexico and the Southwestern United States, and is most often eaten whole (sometimes in broth), or mashed and then refried. Either way, it is a common filling for burritos in Mexican cuisine, or as a side dish in New Mexican cuisine.

Queso panela (panela cheese) is a white, fresh and smooth Mexican cheese of pasteurized cow's milk. It is not the same as queso canasta or queso de la canasta. It is served most often as part of appetizer dishes such as nopal salads or quesadillas.

El queso Cotija de Montaña or "grain cheese" is dry, firm, and very salty. The cheese is usually several times saltier than typical cheese, traditionally so that it will keep better. Cotija is a Mexican cheese named after the town of Cotija in the Mexican state of Michoacán. This hard, crumbly Mexican cheese is made mainly from cow’s milk.

In Mexico, queso Chihuahua is commonly recognized as a soft white cheese available in braids, balls or rounds and originates in the Mexican state of Chihuahua. In Chihuahua, it is called queso menonita, after the Mennonite communities of northern Mexico that first produced it, while elsewhere it is called queso Chihuahua. Queso Chihuahua is good for melting and is similar to a mild, white Cheddar or Monterey. It may be used in queso fundido, choriqueso, quesadillas, chilaquiles, chili con queso, or sauces.

In Mexico, queso Chihuahua is commonly recognized as a soft white cheese available in braids, balls or rounds and originates in the Mexican state of Chihuahua. In Chihuahua, it is called queso menonita, after the Mennonite communities of northern Mexico that first produced it, while elsewhere it is called queso Chihuahua. Queso Chihuahua is good for melting and is similar to a mild, white Cheddar or Monterey. It may be used in queso fundido, choriqueso, quesadillas, chilaquiles, chili con queso, or sauces.

Consists of masa (corn dough) filled with meat, cheese or other ingredients and steamed wrapped in corn leaves.

Consists of masa (corn dough) filled with meat, cheese or other ingredients and steamed wrapped in corn leaves.

Consists of masa (corn dough) filled with meat, cheese or other ingredients and steamed wrapped in corn leaves.

Consists of masa (corn dough) filled with meat, cheese or other ingredients and steamed wrapped in corn leaves.

Consists of masa (corn dough) filled with meat, cheese or other ingredients and steamed wrapped in corn leaves.

Chorizo is a highly seasoned pork sausage that is very popular in both Mexican and Spanish cooking. However, it can also be made from ground beef, chicken, venison or turkey.

Queso Asadero or Grill Cheese is a fresh, semi-hard, fatty, pasteurized, unripened cheese, which after manufacture is ready to be placed on the Grill. 

Chorizo is a highly seasoned pork sausage that is very popular in both Mexican and Spanish cooking. However, it can also be made from ground beef, chicken, venison or turkey.

Escarlata Catorce Salsa Macha. It is a delicious artisan sauce, made in Jalisco, based on soybean oil and ingredients of the highest quality and freshness. Given its natural origin, it is completely free of preservatives and transgenic fats. Made with a variety of dried chili peppers, garlic, salt, sesame and soybean oil. 

Escarlata Catorce Salsa Macha. It is a delicious artisan sauce, made in Jalisco, based on soybean oil and ingredients of the highest quality and freshness. Given its natural origin, it is completely free of preservatives and transgenic fats. Made with a variety of dried chili peppers, peanuts, garlic, salt, sesame and soybean oil.

Tender Cactus water, salt, and citric acid. Our tender cactus is a versatile ingredient that goes perfectly in salads, tacos, soups, and more!.

Chipotle peppers, tomato puree, onion, corn oil, sugar, sea salt, modified corn starch, vinegar, spices and garlic. New! 🇲🇽👊🏻

Lemon Chili Seasoning is made with a unique blend of 100% natural chili peppers, lime & sea salt.

Morita chilli is dark in color and measures about 4 centimeters long. It is spicy and used in the preparation of marinades; whole or chopped used in some soupy stews. Try morita chile sauce tasty, excellent multi-table salsa. Mexican cuisine is not understood in the world without the spicy chili, But experts in medical and dermatological issues say the traditional food may help prevent certain diseases, provided that it is consumed in moderation.

A member of the capsicum family, jalapeño chillies range from moderate to very hot. Originating from Mexico, they are about 4cm long, dark green when young and scarlet when ripe, and are sold both fresh and tinned.

A member of the capsicum family, jalapeño chillies range from moderate to very hot. Originating from South America, they are about 4cm long, dark green when young and scarlet when ripe, and are sold both fresh and tinned.

Achiote is a plant native to Mexico, it is the base ingredient for many dishes in southeastern Mexico. It has been used since pre-Hispanic times. In Mexico, when we talk about achiote, we immediately think of a small block of reddish paste that is part of the preparation of a Cochinita Pibil. But, besides being a fundamental ingredient in the cuisine of the southeast, it has other uses. 

Huitlacoche is also known as corn mushroom, corn smut or Mexican truffle. It is a fungus, which randomly grows on organic corn (not sprayed with any fungicide). It is rare, as it develops on the corn ears as they ripen after the rainy season or an errant rainstorm. Huitlacoche will consume the corn kernels and push itself out through the corn shucks, easily visible in a cornfield.

The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho. Stuffed fresh and roasted it is popular in chiles rellenos poblanos. While poblanos tend to have a mild flavor, occasionally and unpredictably they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity.

The Habanero pepper has some serious history. that’s been around for a while. In fact, a Mexican archeological dig discovered a domesticated habanero that’s over 8,500 years old. The Yucatán Peninsula is the biggest producer of habaneros, it is really thought of as a Mexican pepper. In terms of eating heat, that’s around 76 times hotter than an average jalapeño. At the extremes (the mildest jalapeño vs. the hottest habanero) it’s a whopping 140 times hotter. 

The Habanero pepper has some serious history. that’s been around for a while. In fact, a Mexican archeological dig discovered a domesticated habanero that’s over 8,500 years old. The Yucatán Peninsula is the biggest producer of habaneros, it is really thought of as a Mexican pepper. In terms of eating heat, that’s around 76 times hotter than an average jalapeño. At the extremes (the mildest jalapeño vs. the hottest habanero) it’s a whopping 140 times hotter.

The Habanero pepper has some serious history. that’s been around for a while. In fact, a Mexican archeological dig discovered a domesticated habanero that’s over 8,500 years old. The Yucatán Peninsula is the biggest producer of habaneros, it is really thought of as a Mexican pepper. In terms of eating heat, that’s around 76 times hotter than an average jalapeño. At the extremes (the mildest jalapeño vs. the hottest habanero) it’s a whopping 140 times hotter.

Prepared with nixtamalized corn, this 15 cm tortilla is always found on Mexican dinner tables and is perfect to accompany Mexican food. Excellent option for use in tacos, enchiladas, quesadillas, chilaquiles and traditional Mexican dishes. "GLUTEN FREE, 100% VEGAN, GMO FREE".

Chipotle peppers, tomato puree, onion, corn oil, sugar, sea salt, modified corn starch, vinegar, spices and garlic. New! 🇲🇽👊🏻

Diese Tortillas sind aus hochwertigem Weizenmehl hergestellt und haben eine weiche, flexible Textur, die sich perfekt zum Füllen mit verschiedenen Zutaten eignet. Sie sind ideal für die Zubereitung von Tacos und Quesadillas, aber auch als Beilage zu anderen Gerichten. "NO CONSERVATIVES".

Tender Cactus water, salt, and citric acid. Our tender cactus is a versatile ingredient that goes perfectly in salads, tacos, soups, and more!.

Homemade Mole: Made with 25 natural ingredients, among which banana, apple and almonds, low fat content so it does not fall heavy on the stomach. Thanks to its natural ingredients, it is recommended to dissolve only with water in a 1:1 proportion.

Water, green tomato, jalapeño peppers, coriander, onion, sea salt, modified corn starch, garlic, corn oil, citric acid and xanthan gum.

Achiote is a plant native to Mexico, it is the base ingredient for many dishes in southeastern Mexico. It has been used since pre-Hispanic times. In Mexico, when we talk about achiote, we immediately think of a small block of reddish paste that is part of the preparation of a Cochinita Pibil. But, besides being a fundamental ingredient in the cuisine of the southeast, it has other uses. 

A Mexican food consisting of chorizo and cheese, resembling fondue.

Queso Oaxaca, Asadero or Quesillo is a Mexican name for a semi-soft, white, string-type, Hispanic-style cheese made from cow's milk. One of the artisanal cheeses, Oaxaca has savory mellow buttery flavour and is a great melting cheese. The little salty and mild flavour make it is one of the most popular cheeses for preparing quesadillas

Diese Tortillas sind aus hochwertigem Weizenmehl hergestellt und haben eine weiche, flexible Textur, die sich perfekt zum Füllen mit verschiedenen Zutaten eignet. Sie sind ideal für die Zubereitung von Tacos und Quesadillas, aber auch als Beilage zu anderen Gerichten. "NO CONSERVATIVES".

Diese Tortillas sind aus hochwertigem Weizenmehl hergestellt und haben eine weiche, flexible Textur, die sich perfekt zum Füllen mit verschiedenen Zutaten eignet. Sie sind ideal für die Zubereitung von Tacos und Quesadillas, aber auch als Beilage zu anderen Gerichten. "NO CONSERVATIVES".

Chapulines, plural for chapulín, are grasshoppers of the genus Sphenarium that are commonly eaten in certain areas of Mexico. The term is specific to Mexico and Central America, and derives from the Nahuatl word chapolin (singular) or chapolimeh (plural).

Prepared Tortillas de Mesa are our most popular variety, used for most typical Mexican recipes. They are soft when reheated, have a wonderful fresh corn flavor and stand up to moist ingredients like mole!. All products are organic, vegan, gluten-free and made with love!.

Prepared Tortillas de Mesa are our most popular variety, used for most typical Mexican recipes. They are soft when reheated, have a wonderful fresh corn flavor and stand up to moist ingredients like mole!. All products are organic, vegan, gluten-free and made with love!.

A flour made with the best quality, 100% natural, Non GMO whole corn, processed without preservatives or additives and with the best flavor and aroma.the leading global brand of corn flour, which has taken the flavor of Mexico to the entire world through the tortilla.

Tajín Clásico Seasoning is made with a unique blend of 100% natural chili peppers, lime & sea salt.

A flour made with the best quality, 100% natural, Non GMO whole corn, processed without preservatives or additives and with the best flavor and aroma.the leading global brand of corn flour, which has taken the flavor of Mexico to the entire world through the tortilla.

A flour made with the best quality corn, processed with the best flavor and aroma.the leading global brand of corn flour, which has taken the flavor of Mexico to the entire world through the tortilla.

• Weight: 1 Kg.

• Ingredients: Corn flour, salt

• Packing: Bag

• Producer: Maseca

• Shelf Life: at 24°C

• Price includes 2.6% VAT (MwSt.)