The special blend of red and green chiles makes this a favorite. In the southwest, this is also called Christmas Salsa.
-
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.
-
All the flavor of a complicated Mexican mole sauce without the work! Our blend contains cocoa, chile and spices
-
Give your tacos and burritos an authentic taste with our special spice blend.
-
A mild rub that packs a lot of flavor.
-
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.
-
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. -
Make your own Blue Corn tortillas with our flour. Also great for breads and other baked goods.
-
Makes a delicious corn bread. Add crushed red chiles for an added bite.
-
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.
-
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.
-
Native to Mexico, Mexican oregano has notes of mild licorice and citrus, but shares the basic pungent flavor of the more common Mediterranean oregano. Mexican oregano is a necessary ingredient in the preparation of many Southwestern dishes. “Just a pinch will do.”
-
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.
-
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”. -
When fried, these puffed pieces of dough resemble little pillows. Lace them with honey and you won’t dream of anything else!
-
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.
-
A combination of our Blue corn, Crimson red, and White popcorn kernels. When popped, it all turns white, but it sure does taste good.
-
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.
-
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 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!
-
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.
-
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.
-
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.
-
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.
-
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. -
We source these chiles from the Hatch Valley in New Mexico which is renowned for growing the highest quality chiles with phenomenal flavor.
-
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.
