Essential in the Spanish Caribbean and Latin American kitchens, adobo is a savory, all-purpose seasoning that imparts a garlic flavor and is normally used to season and/or marinate meat, chicken or fish. It is so fundamental in Latin cuisine that adobado means "marinated and cooked in adobo sauce." Origin of Adobo Before refrigeration, adobo mixtures were salt and vinegar…
Ancho chiles are a type of dried chile pepper commonly used in Mexican and Southwestern U.S. cuisine. The pepper is the dried version of is the poblano pepper—to be specific, it's the dried version of the ripe version of the poblano pepper. In other words, the chiles we know as poblano peppers are fresh chiles that are harvested before ripening,…
our Whole Chili Pepper is an S4 Type and the most famous type among the chilis and has a huge demand throughout the world. It widely grows in Guntur, Warangal, and Khammam districts of Andhra Pradesh India. The skin of crushed chili is thick, red and hot. Our Chile D Arbols which we also carry are small red chiles are…
Chili Lime Seasoning Our blend is a traditional Latino blend with a fruity kick. When added to your favorite south of our boarder recipe, you’ll enjoy a fresh hint of citrusy goodness. Your rotisserie chicken or fresh watermelon will never be the same! 24 oz Jar $10.00
Chipotle (pronounced chip-OAT-lay) chiles start out as green jalapeños but they are left on the plant until they turn red. Then they are smoked and dried which results in a leathery brownish-colored dried chile. Chipotles are hot (15,000 to 30,000 on the Scoville scale) and have a distinct, strong smoke flavor. You can find them in their dried form, or…
The fajita (pronounced fa-hee-ta) is a popular dish in Tex-Mex cuisine featuring seasoned meat cooked along with peppers and onions and served with tortillas and condiments such as shredded cheese, lettuce, pico de gallo, and sour cream. Although the term "fajita" originated in the Texas ranch lands in the 1930s as a dish made with skirt steak over a campfire,…
The guajillo chile is made by drying the mirasol chile. It is one of the most popular dried chiles in Mexican cooking. Once dried, the guajillo chile becomes deep red and develops a tough, smooth skin. Guajillos are medium-sized chiles ranging from 2 to 4 inches in length. It has medium to hot heat (5,000 to 15,000 on the Scoville…
Habanero pepper is a very hot chile pepper that is a favorite among people who enjoy spicy food. Among the most common chile peppers, it's the spiciest and one that adds a brilliant heat to food (and drinks) without burning your taste buds. You'll often find habanero incorporated into sauces and salsas, though the whole or sliced pepper is also…
New Mexico is famous for its chiles and its chilis (the stew-like dishes), both come in forms green and red. Some divide the state into the southern green-leaning part and the northern red-tending area, but it ain't quite that simple. Most restaurants throughout the state offer both - green or red chili poured over your enchiladas or your chile rellenos…
Its evergreen shrub blooms from summer to fall with pink to lavender flowers. As compared to garden oregano, the Mexican variety packs more flavor. When dried, the leaves tend to curl up that’s why this herb is also termed as curly-leaf oregano. As compared to Mediterranean oregano, Mexican oregano has a more floral and grassy aroma. The taste is sweeter,…
Sazón in Spanish means seasoning. Sazon is great with chicken, pork and rice dishes. It’s bold flavor boosts and elevates your cooking with amazing new flavor. Versatile, packed with a punch and color, Sazon Seasoning is a Latin pantry staple that’s perfect to brighten up flavors while not adding heat.
This seasoning (Sazon) is named after our local Stockyards here in Croswell Michigan to honor the local rancher. If you’re not familiar with this magical spice mix, it’s a staple of Latin cooking. Think of it not just as a seasoning but also a tenderizer as well, this spice will tame the tuffest skirt steak and bring out all the…
