A mild rub that packs a lot of flavor.
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Give your tacos and burritos an authentic taste with our special spice blend.
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All the flavor of a complicated Mexican mole sauce without the work! Our blend contains cocoa, chile and spices
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Give blackened food a southwestern flair with this rub mix. Ideal for fish, chicken, beef or pork.
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When fried, these puffed pieces of dough resemble little pillows. Lace them with honey and you won’t dream of anything else!
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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.
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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.
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The special blend of red and green chiles makes this a favorite. In the southwest, this is also called Christmas Salsa.
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Add chopped onions, tomatoes and cilantro or a can of stewed tomatoes and you have a mighty tasty salsa.
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A classic Southwestern sauce that is good with just about everything.
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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.
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Not only is red sauce a natural for enchiladas, it can also stand up to strong flavors such as game, red meat, and grilled food.
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We added a touch of lemon to this herb & spice blend, making it a natural for chicken or fish.
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Add some spice to your posole with our unique spice blend.
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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”. -
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.
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We source these chiles from the Hatch Valley in New Mexico which is renowned for growing the highest quality chiles with phenomenal flavor.
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We source these chiles from the Hatch Valley in New Mexico which is renowned for growing the highest quality chiles with phenomenal flavor.
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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.”
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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. -
Enjoy the taste of the Caribbean with our jerk mix. Generously rub on chicken or pork and grill or bake.
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Hatch, New Mexico at home! Chiles from the famous New Mexico Hatch Valley make this salsa extraordinary.
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A chile classic! Great with all grilled meats and vegetables.
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We use only the finest New Mexico green chiles for this one. An essential for Southwestern cooking. Also available roasted and then either dried or frozen – ask us for more details.
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How easy is this? We’ve combined all the spices, so you just add avocados and fresh lime juice (and chips of course!).
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Named after Jalapa state in Veracruz Mexico, the Jalapeño is one of the most popular chiles around. It’s widely available fresh but our powder is a quick and easy way to add flavor to almost every dish – including ice cream!
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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.
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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.
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A combination of our Blue corn, Crimson red, and White popcorn kernels. When popped, it all turns white, but it sure does taste good.
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Enjoy fajitas at home with our fajita marinade mix. Just mix with water to create a flavorful southwestern marinade for chicken or beef.
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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.
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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.
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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.
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You don’t have to wait for Christmas to enjoy this salsa. It’s a term we use out west when we combine red and green chiles, we also call this our Salsa Santa Fe. This is a super simple (and delicious) salsa – just add chopped tomatoes and onions or a can of chopped tomatoes, let it sit for 15 minutes and it’s ready to go.
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This mix has a depth of flavor thanks to a careful blend of three chiles (including the smoky chipotle). Great as a marinade or dry rub.
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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. -
This is a special blending of two of the worlds best tasting chiles. Both grown in New Mexico, it combines the chiles grown in the famous Hatch Valley and the scarce chile from the area of Chimayo.
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A fiery little pepper, the Pequin is also known as the bird pepper and is a favorite for spicing up sauces, salsas, and other dishes. It has a sweet, slightly smoky flavor with hints of citrus, corn, and nuts. -
Often referred to simply as chile Pasilla or Pasilla Negro, this extremely long and wrinkled pod is black in color. In Spanish, Pasa means raisin. Chile Negro means black chile. The gentle full bodied flavor of the Chile Negro is invaluable for making sauces and mole. -
Sometimes incorrectly referred to as the Pasilla, the Mulato is actually a type of dried Poblano. A bit smokier than the Ancho but without the depth of flavor.Like the ancho, the Mulato is a type of dried poblano, and combined with the ancho and negro chiles, the mulato is an essential ingredient in making the classic mole sauce.
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The hottest pepper you’ll typically find, so take care when handling. Remember, a little goes a long way! -
The Guajillo is related to the Pulla and slightly spicier than the Ancho. Delicious with seafood, great for making sauces, and popular in salsas (try it with tomatillos for a mild, tasty salsa).
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Meaning “tree-like”, the de Arbol is a member of the cayenne family. This bright, red, long pointed pepper is a popular ingredient in sauce.
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A smoked jalapeño pepper with a smoky, sweet taste and a medium, lingering heat. Use in sauces, soups and stews. Great with chocolate.
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A smoked jalapeño pepper with a smoky, sweet taste and a medium, lingering heat. Use in sauces, soups and stews. Great with chocolate.
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Chile Cascabel looks like a reddish-brown bell and rattles (its name literally means “rattle”) when you shake it. This chile is a favorite for sauces and soups.
