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Extra Hot Sauce Valentina 24 x 370 ml, 12 x 1 l -
Cholula hot sauce 12 x 150 ml Cholula Salsa Picante 12 x 150 ml What can be said about this classic Mexican Sauce? The name speaks for itself and its flavour is well known. -
Green Mexican Salsa La Costeña 12 x 470 g -
Tajin Classic Chilli Seasoning 400g is a mix of salt, chilli powder and lime.USES:
This seasoning comes in a shaker bottle perfect to sprinkle it on snacks, fresh fruit/ vegetables, on your meat/ fish and of course to rim the glass of your favorite drinks (cocktails, tequila, beer, etc.) This seasoning can do magic for raw fruits and vegetables, try it and you will discover how many raw vegetables you can eat! -
This Mayordomo Mole, has the right amount of spices, seeds, heat and chocolate but it also has chicken stock. -
Includes 1 of each: Tijuana, Oaxaca and Yucatan -
This famous Salsa Macha (chilli oil) from Cempasuchil Mexican will wake up your taste buds, try it on everything.TASTE:
The typical Salsa Macha with two chillies, flavourful and very spicy! Tijuana is complemented with toasted almonds and black and white sesame seeds. Highspice, be warned!.USES:
To top everything up: on tacos, quesadillas, pasta, vegetables, everything. -
Chilli Oil Yucatan 28 x 200 ml -
Oaxaca salsa macha -Chilli oil 28 x 200 ml, 1 kg -
Green Habanero La Meridana 12 x 150 ml Salsa Picante Habanero Red La Meridana 12 x 150 ml TASTE: one of the hottest chiles in the world, the red habanero is at least 50 times hotter than the jalapeño. They have a distinctively sweet, tropical fruity flavor and an apricot aroma.USES:
Habanero chile peppers mix especially well with foods containing tropical fruits or tomatoes. They are traditionally used to add sizzle to Caribbean barbecues, salsas, marinades, and bottled condiments. Chop and add sparingly to sauces, pickles, dips or use as a table spice. -
Red Habanero Sauce La Meridana 12 x 150 ml -
Papaya Habanero Sauce La Meridana 12 x 150 ml -
Mango Habanero Sauce 12 x 150 ml La Meridana Salsa Picante Habanero Mango La Meridana 12 x 150 ml TASTE: one of the hottest chiles in the world, the red habanero is at least 50 times hotter than the jalapeño. They have a distinctively sweet, tropical fruity flavor and an apricot aroma.USES:
Habanero chile peppers mix especially well with foods containing tropical fruits or tomatoes. They are traditionally used to add sizzle to Caribbean barbecues, salsas, marinades, and bottled condiments. Chop and add sparingly to sauces, pickles, dips or use as a table spice. -
Red Enchilada Salsa Las Palmas 12 x 793 g, 12 x 283 g, 12 x 538 g Red enchilada - Prepare green enchiladas at home by warming up the tortillas, fold them in half or roll them up as a taco, fill them with cooked shreded chicken and then cover them in Las Palmas Salsa para Enchiladas Rojas. Heat them up in the oven for about half an hour, take them out of the oven, put some sour cream, fresh cheese, lettuce, slices of white onion and enjoy! -
El Yucateco Chipotle Hot Sauce 12 x 150 ml -
DELIVERY 15 KMS FROM MELBOURNE CBD ONLY: 900g Frozen guacamole -
El Yucateco Caribbean Habanero Hot Sauce 12 x 120 ml -
Guacamole Salsa Herdez 12 x 240 g, 215 g Salsa Guacamole by Herdez is a medium spicy chunky sauce with natural tomatillos and avocado or Mexican green tomatoes that give it that unique green fruity taste that a green salsa has.TASTE:
Avocado with Green Tomato (tomatillo) blended with onion garlic green chilli salt and pepper, acidic flavour.USES:
Use Salsa Guacamole La Costena in enchiladas, chilaquiles, over eggs, on quesadillas, tacos, tostadas, huaraches, sopes and tamales or simply as a dip for chips! -
Salsa Taquera Costena Red Tomato chunks blended with onion vegetable oil, arbol pepper, iodized salt, garlic, vinegar, condiments, spices.USES:
Use Salsa Taquera La Costena in enchiladas, chilaquiles, over eggs, on quesadillas, tacos, tostadas, huaraches, sopes and tamales or simply as a dip for chips! Try on top of your normal nachos and watch them be amazing! https://www.lacostena.com.mx/en/ -
Red Poblano Mole Doña Maria 12 x 233 g This Dona Maria Mole, has the right amount of spices, seeds, heat and chocolate but it also has chicken stock. To make the traditional Chicken Mole, just add some paste to a heat pan, slowly add chicken stock till the paste is thin but still a bit firm. Spread it on top of cooked chicken (boiled), add Mexican rice and voila! Your mole is ready.Use it as a filling for tamales or for brunch to top your fried eggs, or if you want to be more adventurous, use it as a pizza base. This sauce is popular in the central and southern regions of the country with those from Puebla and Oaxaca the best known, but simpler versions of mole poblano did make their way north. However, northern versions are far less complex and generally used to make enchiladas.The popularity of the sauce, especially at major celebrations, is such that 99% of all Mexicans have tried at least one version of it. -
BUFALO salsa Clasica 150g:
Hot, citrus, tangy flavour.USES:
It is amazing on seafood but it is so versatile that can be used on popcorn, fresh fruit and vegetables, meat and fish and on your favourite taco too! What can be said about this clasic Mexican Sauce? The name speaks for itself and its flavour is well known. -
Out of stock
Lava Nero Habanero Sauce 150ml -
Hot Sauce Yellow Valentina 24 x 370 ml, 12 x 1 l What can be said about this clasic Mexican Sauce? The name speaks for itself and its flavour is well known. -
Dona Maria Green Mole Paste 12 x 233 g This Dona Maria Mole, has the right amount of spices, seeds, heat and chocolate but it also has chicken stock. To make the traditional Chicken Mole, just add some paste to a heat pan, slowly add chicken stock till the paste is thin but still a bit firm. Spread it on top of cooked chicken (boiled), add mexican rice and voila! Your mole is ready.Use it as a filling for tamales or for brunch to top your fried eggs, or if you want to be more adventurous, use it as a pizza base. This sauce is popular in the central and southern regions of the country with those from Puebla and Oaxaca the best known, but simpler versions of mole poblano did make their way north. However, northern versions are far less complex and generally used to make enchiladas.The popularity of the sauce, especially at major celebrations, is such that 99% of all Mexicans have tried at least one version of it. Mole poblano is the best known of all mole varieties and has been ranked as number one of "typical" Mexican dishes. It has also been called the "national dish" of Mexico. The state of Puebla is identified with mole poblano. Mole poblano contains about 20 ingredients, including chili peppers and chocolate, which works to counteract the heat of the chili peppers,but it is not a chocolate sauce per se, as it is just one of the many ingredients and does not dominate. It helps give the sauce its dark color, but this is also done by the mulato peppers, as well.[4] This sauce is most often served over turkey at weddings, birthdays and baptisms, or at Christmas with rosemary over shrimp cakes. Moles are pureed sauces that originated with the Aztecs, according to Zarela Martinez, author of "The Food and Life of Oaxaca." They are based on dried chilies, toasted and ground with nuts or seeds that provide the thickening. They contain a variety of dried or fresh herbs and spices, as well as roasted tomatoes, tomatillos, onion, garlic, chocolate and fresh chilies. All the ingredients are prepared in an elaborate procedure to make a rich, thick, complex condiment used as a filling for tortillas or a sauce for prepared meat. Many Mexican home cooks use the ready made Dona Maria mole to speed up the process of making chicken mole. -
Salsa Chamoy Cempasuchil is a condiment from Mexico that is typically served as a dip for fresh fruit or used to prepare Micheladas (beer with chilli sauce). It is made with jamaica flowers, chilies and lime juice and it is mildly spicy. -
Black Mole MAYORDOMO 12 x 450 g Black Mole paste, Mayordomo brand. Enough to say, the brand name is a household symbol of great quality. This Mayordomo Mole, has the right amount of spices, seeds, heat and chocolate but it also has chicken stock. To make the traditional Chicken Mole, just add some paste to a heat pan, slowly add chicken stock till the paste is thin but still a bit firm. Spread it on top of cooked chicken (boiled), add Mexican rice and voila! Your mole is ready.Use it as a filling for tamales or for brunch to top your fried eggs, or if you want to be more adventurous, use it as a pizza base. This sauce is popular in the central and southern regions of the country with those from Puebla and Oaxaca the best known, but simpler versions of mole poblano did make their way north. However, northern versions are far less complex and generally used to make enchiladas.The popularity of the sauce, especially at major celebrations, is such that 99% of all Mexicans have tried at least one version of it. Mole poblano is the best known of all mole varieties and has been ranked as number one of "typical" Mexican dishes. It has also been called the "national dish" of Mexico. The state of Puebla is identified with mole poblano. Mole poblano contains about 20 ingredients, including chili peppers and chocolate, which works to counteract the heat of the chili peppers,but it is not a chocolate sauce per se, as it is just one of the many ingredients and does not dominate. It helps give the sauce its dark color, but this is also done by the mulato peppers, as well.[4] This sauce is most often served over turkey at weddings, birthdays and baptisms, or at Christmas with rosemary over shrimp cakes. Moles are pureed sauces that originated with the Aztecs, according to Zarela Martinez, author of "The Food and Life of Oaxaca." They are based on dried chilies, toasted and ground with nuts or seeds that provide the thickening. They contain a variety of dried or fresh herbs and spices, as well as roasted tomatoes, tomatillos, onion, garlic, chocolate and fresh chilies. All the ingredients are prepared in an elaborate procedure to make a rich, thick, complex condiment used as a filling for tortillas or a sauce for prepared meat. Many Mexican home cooks use the ready made Dona Maria mole to speed up the process of making chicken mole. -
Cholula chipotle hot sauce 12 x 150 ml Cholula chipotle Salsa Picante 12 x 150 ml What can be said about this classic Mexican Sauce? The name speaks for itself and its flavour is well known. -
Out of stock
Comida Mexicana Mexican cooking bookTaquito Adorado (Beloved little taco) is a recipe card set with authentic, easy to make taco recipes. Inside you'll find step-by-step instructions to make your own fresh tortillas; ten recipes to create delicious yet simple fillings and four beautiful salsas all bursting with flavour.It contains 12 easy to follow recipe cards to make everything from tortillas to salsas, to more complex dishes in a simpler way.Taquito Adorado is a self-published book by Mexican designers and foodies living in Melbourne.
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