New Arrivals September, 2021

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

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

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

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.

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.

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

Chipotle Chilis are smoked, dried jalapeno peppers. Most jalapenos are sold green. However, as jalapeno peppers age, they turn red on the vine as they fully ripen and eventually begin to dry. These red jalapeño peppers are plucked and smoked for days with soaked wood until dried, turning them into chipotle peppers.

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

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.

Green tomato, water, onion, chile de arbol pepper, chipotle peppers, sea salt, monosodium glutamate, garlic, modified corn starch, citric acid, xantham gum, curcumin and caramel color.

Mexican green tomato (tomatillo), water, sea salt, sugar and citric acid. The tomatillo, also known as the Mexican husk tomato, is a plant of the nightshade family bearing small, spherical and green or green-purple fruit of the same name. Tomatillos originated in Mexico and were cultivated in the pre-Columbian era. A staple of Mexican cuisine, they are eaten raw and cooked in a variety of dishes, particularly salsa verde.

Hominy is a fantastic food derived from corn kernels that has long been a staple of Mexican cuisine. It’s perhaps most famous for complementing pork belly in the traditional Mexican stew pozole, but it’s far more versatile than cooks outside of Central America tend to give it credit for.

Hominy is a fantastic food derived from corn kernels that has long been a staple of Mexican cuisine. It’s perhaps most famous for complementing pork belly in the traditional Mexican stew pozole, but it’s far more versatile than cooks outside of Central America tend to give it credit for.

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. 

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.

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