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Sliced Green Jalapenos La Costeña 24 x 199 g

La Costena sliced Jalapeño 194g rajas
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The crisp, juicy flesh offers a powerful bite, despite its relatively low heat scale rating. When green, jalapeños offer a distinctive vegetable flavor; when ripe and red, their flavor is slightly sweeter. Scoville units: 5 (2500-5000).
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Jalapeno chile peppers can be served fresh, cooked or pickled. Add diced fresh jalapeno to cornbread, couscous, chili, sauteed corn and beans, even sweet desserts such as an apple dutch baby. Pickle peppers with garlic, salt, spices and vinegar. Halve peppers, stuff with cheese and bake. Combine diced jalapeno with green tomatoes, garlic, sugar, spices and cook down into jam. Use them for nachos, tortas, sandwiches, burgers, hot dogs or to accompany meats for an extra kick in flavour. Don't forget to have some water near you!! Dice peppers and add to chopped fresh tomatoes and cilantro for salsa. Jalapeno may be added to a variety of dishes for a mild heat.

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Salsa Chamoy El Chilerito 12 x 1 l, 12 x 355 ml

Chamoy salsa El Chilerito 1lt 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 sour plums, chilies and lime juice and it is mildly spicy.

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Boing Mango 24 x 355 ml

BOING Mango Juice 355ml
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Mango
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Ready to drink with your spicy tacos

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Boing Guava 24 x 355 ml

BOING guava Juice 355ml
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Guava
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Ready to drink with your spicy tacos

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Bufalo Salsa Clasica 24 x 153 g

BUFALO salsa Clasica 150g:
Hot, citrus, tangy flavour.
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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.

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Cuitlacoche Monteblanco 12 x 420 g

Huitlacoche or Cuitlacoche 420g Monteblanco It is most popular in Mexico, where it is known as huitlacoche (, pronounced whee-tla-KO-cheh ) and can be regularly found as an option in meals. The consumption of corn smut originates from ancient aztec cuisine and is still considered a delicacy in Mexico, even being preserved and sold for a significantly higher price than corn.

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Whole Tomatillo La Costeña 12 x 794 g, 2.8 kg

La Costena Whole Green tomatoes or Tomatilloes 12 x 794 g, 2.8 kg

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Red Poblano Mole Doña Maria 12 x 233 g

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.

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Frituras Duritos wheat Fritters 100 g & 1 kg

Duros de harina (also known as pasta para chicharrones, churritos, Mexican wagon wheels or pin wheels) are a popular Mexican snack food made of puffed wheat, often flavored with chili, Valentina and lemon. When cooked, chicharrones have a light, airy consistency similar. To prepare just heat oil in a pan and once hot, put some chicharrones in it, making sure that they are loose and not in top of each other, keep them there for a couple of second until they grow double their size and no "raw" part is seen. Let them dry and pat dry excess oil. Serve with lemon, salt and your favourite snack salsa (Valentina, Chamoy, Sabrozita)

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Hoja santa 5g Carabobo

Hoja santa, yerba santa, hierba santa, Mexican pepperleaf, acuyo, tlanepa, anisillo, root beer plant, Vera Cruz pepper and sacred pepper, is an aromatic herb with a heart-shaped, velvety leaf which grows in tropic Mesoamerica. It is often used in Mexican cuisine in tamales, fish or meat wrapped in its fragrant leaves for cooking, and as an essential ingredient in mole verde, a green sauce originally from the Oaxaca region of Mexico.^[3] It is also used to flavor eggs and soups like pozole.^[13] In Central Mexico, it is used to flavor chocolate drinks.^[4] In southeastern Mexico, a green liquor called 'verdín is made from hoja santa.^[14] It is also used for tea.

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Taquera Salsa La Costeña 12 x 370 ml

Salsa Taquera Costena Red Tomato chunks blended with onion vegetable oil, arbol pepper, iodized salt, garlic, vinegar, condiments, spices.
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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/

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Chipotle in adobo La Morena 12x215g

La Morena Chipotle chilli in Adobo 198g Traditional and smoky in adobo sauce chipotle chilli ready to be used in stews and salsas for tacos and enchiladas

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BUFALO salsa Clasica 150g:

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