Chipotle-Fried Nuts & Seeds Salsa. Also known in Mexico as Salsa de Semillas, this salsa is a close relative of Salsa Macha. A take on variants from Michoacán, this inside-out...
Slow-fried Chipotles & Toasted Peanuts in a Smoky “XILLI” (chili) oil. In Nahuatl culture, the term macho has a meaning separate from the Spanish term and can be translated as "one...
Charred Tomatillos & Toasted Chipotles. Tacos are the result of using tortillas as vehicles for almost any food. In Mexico, this salsa accompanies any variation. As its name implies, this...
Mayan-Style Pickled Red Onions. In the Mayan region of Mexico, these pickled onions are a must-have for any of the Pibil dishes native to the region, including the famous Cochinita...
Sweet and Tart Braised Moritas. In Nahuatl, chilpocli or XILLpocli means Chili (xilli), smoked (pocli), while Adobados can be translated as in adobo sauce, usually made with ground dry peppers, spices...
Mayan-Style Pickled Habaneros.
In the Mayan region of Mexico, this legendary, “tropical” version of pickled chiles is a staple to elevate the cuisine of the region to heroic levels.
Herbed & Spiced Pickled Jalapeños.
Escabeche is the Spanish word for Pickle. In Mexico, these are standard in any fridge, fonda, restaurant or cantina.
Pepita, Cilantro & Epazote Mole
The word Pepian derives from Pepita (Pumpkin Seed).
A Classic green pepita and Mexican herb mole that will lift your spirit up.
The Original, Reinvented. The origin of the name reveals its prehispanic roots: 'mole' or 'molli' means 'sauce' in indigenous Nahuatl. Our version of Mole Poblano contains 30 different ingredients and...
