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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.

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.

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

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.

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