Recipes

The star of this dish is the bright citrus marinade with varying heat added from the chile flakes. Use Yahualica chile flakes if you want a zippier heat to the fish. Use Red Serrano chile flakes if you want a milder citrusy flavor. 

This Mole de Pollo recipe comes from Arcelia, the wife of our Foreman Nacho. While mole recipes vary in each state of Mexico, Arcelia is from Michoacán and her mole is influenced as such. Though, she uses Es...

This vegetarian option for tacos can also be used on tostadas and nachos. The crispiness and "carnitas" like texture comes from not stirring the onions and mushrooms too often when they are cooking. You want them to char a bit and get crispy. 

Savory cornbread pancakes kissed with green chile and served with a fried egg. 

Bracingly spicy and sweet, these wings show off the bright heat of our Comapeño Chile Powder.

Don't be intimidated by roasting a whole chicken. It's a clutch skill to learn and we promise you can do it!

Whether you have Boon Beans on hand or not, this white bean chili is all about the toppings.

Our twist on the classic Tunisian shakshuka

A quirky spice rub to keep in your pantry that is perfect for summer grilling season.

This beautiful, brick red pork stew is a Comapeño chili twist on a New Mexican style carne adovada.

Comfort food with a green chile kick.

A crowd pleasing appetizer or something to savor for yourself. You be the judge.