Who said snack foods are bad for you? Our red popcorn is high in fiber, iron, and protein. It has fewer hulls and pops the most gorgeous snow white. Pop it up in the microwave, air popper or on the stovetop.
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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.
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We source these chiles from the Hatch Valley in New Mexico which is renowned for growing the highest quality chiles with phenomenal flavor.
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When fried, these puffed pieces of dough resemble little pillows. Lace them with honey and you won’t dream of anything else!
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Make your own Blue Corn tortillas with our flour. Also great for breads and other baked goods.
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Makes a delicious corn bread. Add crushed red chiles for an added bite.
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Named after Jalapa state in Veracruz Mexico, the Jalapeño is one of the most popular chiles around. It’s widely available fresh but our powder is a quick and easy way to add flavor to almost every dish – including ice cream!
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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.
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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”. -
A culinary classic that allows you to determine just how thick and spicy your chili will taste.
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The hottest pepper you’ll typically find, so take care when handling. Remember, a little goes a long way! -
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.
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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. -
A classic Southwestern dish of slow-cooked pork marinated in a special spice blend (we recommend 12 hours for the tastiest results).
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A classic Southwestern sauce that is good with just about everything.
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All the flavor of a complicated Mexican mole sauce without the work! Our blend contains cocoa, chile and spices
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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.
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We combine New Mexico and Arbol chiles for this one so you’ve got a bit of heat (add some habanero powder if you’re feeling crazy) with a good depth of flavour. It’s our choice for making a traditional chuckwagon chile – just add Santa Fe Chile Seasoning to cubed or ground beef. Kidney beans, grated cheese, sour cream and tomatoes all optional extras.
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We use only the finest New Mexico green chiles for this one. An essential for Southwestern cooking. Also available roasted and then either dried or frozen – ask us for more details.
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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. -
A name that reminds you of Dr. Seuss, but a flavor that is pure Southwest. The great nutty taste of the blue corn combined with the zing of the green chile will compliment almost anything.
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This is a special meal that is made even better with Los Chileros blend of traditional white and blue corn posole with chiles and other spices. Served throughout the Southwest, posole is a main dish or is used as an accompaniment to other southwestern dishes.
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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. -
A smoked jalapeño pepper with a smoky, sweet taste and a medium, lingering heat. Use in sauces, soups and stews. Great with chocolate.
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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.
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Here is a meal that talks Southwest from the moment you put it on the stove. The rich aroma of Hatch Green Chile flavors each spoonful and awakens the taste buds with its mild but spicy infusion.
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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. -
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!
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A tough choice but probably three of our favorite salsas. Our Salsa Roja, Salsa Santa Fe, and Chipotle Salsas are all great with chips but for something different, try them with eggs, baked potatoes, or steamed vegetables.
