Make your own Blue Corn tortillas with our flour. Also great for breads and other baked goods.
Make your own Blue Corn tortillas with our flour. Also great for breads and other baked goods.
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).
Give blackened food a southwestern flair with this rub mix. Ideal for fish, chicken, beef or pork.
All the flavor of a complicated Mexican mole sauce without the work! Our blend contains cocoa, chile and spices
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.
A smoked jalapeño pepper with a smoky, sweet taste and a medium, lingering heat. Use in sauces, soups and stews. Great with chocolate.
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.
Add chopped onions, tomatoes and cilantro or a can of stewed tomatoes and you have a mighty tasty salsa.
Makes a delicious corn bread. Add crushed red chiles for an added bite.
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.
A culinary classic that allows you to determine just how thick and spicy your chili will taste.
A smoked jalapeño pepper with a smoky, sweet taste and a medium, lingering heat. Use in sauces, soups and stews. Great with chocolate.
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.