Carnitas, which translates to “little meats” in Spanish, is a beloved Mexican dish that’s both tender and full of flavor. This mouthwatering dish is crafted by slowly braising or simmering pork meat in lard, resulting in incredibly tender and juicy meat with a rich, brown color.
Mexican Dried peppers are peppers that have been preserved through drying, either under the sun, using hot air tunnels, infrared heat lamps, or even smoking. This process concentrates the flavors and gives them a unique character.
Coleslaw is a creamy, tangy side dish made with shredded cabbage, carrots, and onion, all held together by a well-balanced dressing.
This pickled jalapeño chicken marinade is super easy to make and incredibly delicious! With just two ingredients – chicken and a can of pickled jalapeños – you can whip up a hassle-free meal that’s bursting with flavor, thanks to a blend of spices and a perfect browning.
Mexican Picadillo is an aromatic dish packed with complex flavors, featuring ground beef, potatoes, and veggies smothered in a rich salsa. Best of all, it’s easy to make, delicious, and budget-friendly.
We’ve taken Chilaquiles verdes to the next level by stuffing them with melted cheese, like a Mexican ravioli. This dish is then drenched in a rich salsa verde and topped with a variety of traditional toppings, creating a complete and family favorite meal.
Pineapple salsa is a condiment that builds upon the classic pico de Gallo base by adding pineapple, achieving a perfect balance thanks to its natural sweetness.
This Mexican-inspired version of fish ceviche is packed with bold flavors and vibrant colors! Fresh meets delicious.
A carbon steel comal is a Mexican kitchen essential that’s been passed down through generations. Care for it, and it will care for you!
Pineapple Chile Agua Fresca is a delicious and refreshing drink that combines the sweetness of pineapple, the tanginess of lime, and a subtle kick of heat from chile de arbol. This refreshing drink is perfect for those who want to try something new and exciting.
