• Abiquiú Steak Marinade

    Not a lot of heat but incredible taste. Just mix with oil & water or red wine. Great with steak but try it with fish & pork, too. Not everybody is a Georgia O'Keefe fan so this is also sold under the name Creole Rub.
  • 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.

  • Blue Corn Flour


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

  • Blue Corn Meal


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

  • Makes light, fluffy popcorn with just a hint of roasted, nutty flavor. No need to add any extra seasoning – this tastes great just as it is.

  • Taste the roasted, nutty flavor of blue corn when you place these pancakes and waffles on the table. This classic Southwestern dish uses roasted blue corn and combines it with just the right ingredients to become the star of your breakfast table. Optionally, you can add pine nuts (piñon), blueberries or your favorite extra ingredients. Blue Corn waffles and pancakes are a taste tradition of the Southwest.
  • Buffalo Wing Mix


    The essential party food that will have everyone smiling.

  • A culinary classic that allows you to determine just how thick and spicy your chili will taste.

  • A gourmet meal in a bag? Some fancy cookbook readers may doubt it, but out here where the sky is blue and the air is pure, Los Chileros has managed to fix up some of our favorite dishes so they can be enjoyed it no matter how far you are from Santa Fe. Carne Adovada is a full-flavored Southwestern dish, traditionally made with pork, but is just as tasty with chicken or beef. Serve with our easy-to-make sopaipillas filled with honey for dessert and you got an authentic Southwestern meal that will draw raves!

  • Carne Adovada Mix


    A classic Southwestern dish of slow-cooked pork marinated in a special spice blend (we recommend 12 hours for the tastiest results).

  • Chicken Fantastico! Rub

    Great for baked or grilled chicken – just rub on and cook. This is our famous Green Chile Rub renamed Chicken Fantastico! because it is such a standout on grilled or baked chicken.
  • Chile Ancho


    One of the three key chiles – the “holy trinity” – used in traditional Mole sauces. Has a sweet taste with a mild, fruity flavor. Sometimes used in place of Chile Mulato.

  • One of the three key chiles – the “holy trinity” – used in traditional Mole sauces. Has a sweet taste with a mild, fruity flavor. Sometimes used in place of Chile Mulato.
  • Crushed New Mexico red chile adds a distinctive flavor to salsas, soups and rubs. Dried red chile pod ground to a crushed form are used to make chile con carne or red chile enchiladas.

  • Chile Cascabel

    Chile Cascabel looks like a reddish-brown bell and rattles (its name literally means “rattle”) when you shake it. This chile is a favorite for sauces and soups.
  • Chile Chipotle


    A smoked jalapeño pepper with a smoky, sweet taste and a medium, lingering heat. Use in sauces, soups and stews. Great with chocolate.

  • A smoked jalapeño pepper with a smoky, sweet taste and a medium, lingering heat. Use in sauces, soups and stews. Great with chocolate.

  • Meaning “tree-like”, the de Arbol is a member of the cayenne family. This bright, red, long pointed pepper is a popular ingredient in sauce.

  • Chile Guajillo


    The Guajillo is related to the Pulla and slightly spicier than the Ancho. Delicious with seafood, great for making sauces, and popular in salsas (try it with tomatillos for a mild, tasty salsa).

  • Chile Habañero

    The hottest pepper you’ll typically find, so take care when handling. Remember, a little goes a long way!
  • Chile Mulato

    Sometimes incorrectly referred to as the Pasilla, the Mulato is actually a type of dried Poblano. A bit smokier than the Ancho but without the depth of flavor.

    Like the ancho, the Mulato is a type of dried poblano, and combined with the ancho and negro chiles, the mulato is an essential ingredient in making the classic mole sauce. 

  • Chile Negro

    Often referred to simply as chile Pasilla or Pasilla Negro, this extremely long and wrinkled pod is black in color.  In Spanish, Pasa means raisin.  Chile Negro means black chile.  The gentle full bodied flavor of the Chile Negro is invaluable for making sauces and mole.
  • Chile Pequin

    A fiery little pepper, the Pequin is also known as the bird pepper and is a favorite for spicing up sauces, salsas, and other dishes. It has a sweet, slightly smoky flavor with hints of citrus, corn, and nuts.
  • This is a special blending of two of the worlds best tasting chiles. Both grown in New Mexico, it combines the chiles grown in the famous Hatch Valley and the scarce chile from the area of Chimayo.

  • 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.
  • Chipotle Rub & Mix


    This mix has a depth of flavor thanks to a careful blend of three chiles (including the smoky chipotle). Great as a marinade or dry rub.

  • Christmas Salsa Mix


    You don’t have to wait for Christmas to enjoy this salsa. It’s a term we use out west when we combine red and green chiles, we also call this our Salsa Santa Fe.  This is a super simple (and delicious) salsa – just add chopped tomatoes and onions or a can of chopped tomatoes, let it sit for 15 minutes and it’s ready to go.

  • Corn Husks


    Corn husks are the traditional wrappers for tamales. These husks only need to be immersed in water for a short time until they are soft, pliable and ready to use.

  • Creamy and full of flavor, this soup combines the great flavors of green chile and chicken, with several delicious vegetables for a robust, comforting taste. The subtle spicy taste of New Mexico's Hatch Valley green chile in a chicken base makes a soup full of flavor contrasts. Easy to prepare, this soup will garner lots of compliments and be on everyone’s favorite list.

  • Epazote


    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.

  • Fajita Marinade Mix


    Enjoy fajitas at home with our fajita marinade mix. Just mix with water to create a flavorful southwestern marinade for chicken or beef. 


Go to Top