Recipes

Mayan Cocoa

5 min

Savoring a cup of our unique Mayan Cocoa blend is an experience like no other. It's all about the ingredients: sesame seeds, true cinnamon, brown sugar, allspice, anise seed, ancho chile, and premium cocoa powder. Each one adds its unique flavor note to create a cup that's truly one-of-a-kind. We take pride in crafting this mix, leaning into our love for chocolate and tradition. While not necessary, cassia cinnamon sticks make the drinking experience an even more tactile savory experience.

Tacos Gringos

5 min

Ever wondered how to make ground beef tacos with our Fajita & Taco Spice? Wonder no more! Discover the ultimate taco experience with our salt-free blend, allowing you to customize your seasoning to perfection. Add a bit of water to this blend for the secret to saucy, flavorful meat coated in dried veggies like onion, garlic, tomato, and chiles. This recipe is a family favorite, suitable for all skill levels—and it's not too spicy, so everyone can enjoy! Get creative—use the taco meat for scrumptious taco salads, burritos, or quesadillas. Enjoy tacos just the way you like them!

Cajun Black Shrimp Street Tacos

50 min

Tacos can be a quick and easy dinner, and yours will reach new heights with Cajun Black seasoned shrimp as the star. Drawing inspiration from the rich flavors of the bayou's peasant cuisine, this extraordinary mix features bay, mustard, thyme, cayenne, paprika, celery seed, and onion. Make your own zesty Pico de Gallo, tangy pickled red onion, or simplify by grabbing store bought garnishes. This seafood dish is perfect for a vibrant taco bar experience and guaranteed to please every palate. 

Mole Olé Shredded Chicken

15 min

Mole Ole can be perceived as challenging to make due to its complex and time-consuming preparation process. Traditional mole sauces often involve a long list of ingredients, including various types of chilies, nuts, seeds, spices, and chocolate, which all need to be carefully toasted, ground, and blended to achieve the desired flavor and consistency. However, this easy-to-make recipe requires just a few simple ingredients. Pantry staples like onion and garlic join forces with our Mole Ole—an intricate blend of chiles and aromatics rounded out with cocoa and sesame—to create a quick and delicious chicken dinner.

Chile con Queso y Papas (Chiles with Cheese and Potato)

25 min

Indulge in the irresistible flavors of Chile con Queso y Papas (Chiles with Cheese and Potato). You don't find this Mexican dish in restaurants and it's a shame. It holds memories of me roasting chiles with my mom and stealing the stringy melted cheese.   This authentic Mexican dish combines roasted Hatch green chiles, Poblano chiles, diced tomatoes, and Yukon gold potatoes in a saucy, cheesy delight. Out of potatoes?! Simply substitute them with corn or zucchini to make the most of summer's bountiful produce. Perfect for any meal, this versatile recipe can be enjoyed as a main course, as a burrito, a standout side dish, or even for a tasty Mexican breakfast served alongside eggs. Adobo, which is often overlooked, elevates the flavor to a whole new level. It's an all-purpose seasoning that effortlessly brings together flavors while accentuating the freshness of the ingredients. Our version takes inspiration from Latin roots, featuring an aromatic blend of onion, garlic, cumin, oregano, black pepper, and a touch of orange zest.  Vegetarian and gluten-free, it's a culinary masterpiece worth savoring.

Café De Olla

One of my favorite breakfast drinks is Mexican spiced coffee. This drink is traditionally made in a large clay pot where you simmer warm spices like true cinnamon, cloves, and star anise with coffee. It's name translates to ''pot coffee'' because the clay pot adds an earthy flavor to the drink and only gets better with each batch made. Traditionally, a raw cane sugar cone, piloncillo, is melted down, adding sweetness and caramel notes, similar to brown sugar. Once the water is sweetened and aromatic, my grandma would add a sinful amount of instant coffee and pour us a mug along with pan dulce (Sweet Mexican Bread). I grew up drinking the instant stuff for convenience but you can try both options in the recipe below. This beverage is also known as Café Mexicano and every family has their own version. I'm pretty loyal to the combination of true cinnamon, cloves and star anise. The trio makes the coffee floral, warm and sweet, after every sip you'll taste the best out of the malty coffee.

Duck Confit Mole Tacos

Duck Confit Mole Tacos? Yes, really!! This dish brings together two epic indulgences - duck confit and mole, and the result is a decadent taco that is simply over the top. Both dishes are pretty labor intensive so we figured why not? Go big or get out of the kitchen...this recipe is project cooking at it's funnest.First we cured duck legs in cumin, coriander, and orange to compliment the richness of the mole, and the meat ultimately came out juicy, tender, and caramelized to perfection. Confit is similar to carnitas in that the meat is immersed and cooked in lard, a great companion for mole and great in a taco. The duck legs need to cure in the refrigerator for two days before making the confit so it's not a last minute or even 30 minute meal, but the result is worth the wait.Then onward to the mole. Mole by itself is a labor of love, but our Mole Olé spice gives you a leg up there with pre-blended chilies, chocolate, sesame and more. The sauce has grilled vegetables and more chocolate added in too, for layers of blended flavor to blanket the meat.For the finish, we rounded up all our favorite taco toppings and enjoyed the feast. Check out our video for an overview of this fun and fantastic decadent taco.

Butterfly Horchata

Aguas frescas vendors line parks in Mexico with their rainbow of brightly colored beverages. Of them all, horchata is my favorite. A creamy rice and almond blended brew with wisps of mild and exotic flavor from true cinnamon. Refreshing and sweet, horchata cuts the heat from popular Mexican street food and makes a perfect pitcher for any backyard BBQ. This season, we've given it a festive color boost with ice cubes made with butterfly pea flowers. Start a day ahead to make the ice and soak the ingredients for the horchata. The next day blend it up and you're good to go! As the ice cubes, melt they'll turn your horchata a sweet lavender color. True cinnamon might be thought of as more powerful or better than cassia cinnamon, which isn't the case. Of the two, cassia actually has stronger and spicier flavors whereas true cinnamon is more mild and less heat-forward. True cinnamon's soft bark makes it quick and easy to grind at home but also makes it more evanescent. Having fresh sticks and only grinding when need makes all the difference!

Tostada Salads with Limón-Chile

Here's a great way to eat healthy and enjoy every bite, colorful tostada salad toppers turbocharged with Limón-Chile! Tostadas are a fried corn tortilla kept flat for easy loading of ingredients and we made two different salads to top this crunchy treat. Our first one was a shrimp salad, tossed in a creamy avocado and tomatillo dressing. To make the flavors sing, we garnished generously with Limón-Chile seasoning to add warm heat and tart 'pops' of flavor. For the second tostada, we kept it vegan with roasted Delicata squash. The cooked squash adds sweetness that contrasts with all of the textures in the raw vegetable medley. We lightly tossed the salad in olive oil and added our Limón-Chile, giving it a nice tang from the lime salt and sunny Marash chiles.Create your own tostada bar at your next neighborhood cookout! The sky's the limit with these crunchy canvases.