Southwest Specialties using authentic southwestern ingredients.

  • Posole – or hominy – is made by removing the outer layer of corn kernels and then drying them. The posole is then soaked and cooked (traditionally with cubed pork) until tender and the kernels have “bloomed”.
  • Posole is a thick soup that is hearty enough to serve as a main course. Cook with beef, pork or chicken for a traditional Southwestern meal.

  • Achiote is one of Mexico’s most popular ingredients because it gives food an amazing earthy flavor and a spectacular red hue. Smear over fish and grill or rub into pork before braising or roasting. Dilute with vinegar or olive oil to create a marinade for just about everything.

  • Sopaipilla Mix

    $4.35$5.50

    When fried, these puffed pieces of dough resemble little pillows. Lace them with honey and you won’t dream of anything else!

  • Epazote

    $3.00$23.00

    Frequently used in Southern Mexico, this herb has an untamed flavor that goes very well in stews and with seafood. It is often cooked with beans of all types to reportedly reduce their gaseousness. Epazote is also used in making tea.

  • Blue Corn Meal

    $4.60$5.45

    Makes a delicious corn bread. Add crushed red chiles for an added bite.

  • Blue Corn Flour

    $4.60$5.45

    Make your own Blue Corn tortillas with our flour. Also great for breads and other baked goods.

  • Chipotles en Adobo are smoky chipotle chiles in a tomato-vinegar sauce. To use, just add a few chipotles (whole or pureed) with a bit of the adobo sauce to soups, stews, and sauces. Spicy! Los Chileros heat level 4 out of 4. 7 oz can.

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