Peppers / Poblano
The poblano is a mild chili pepper originating in the state of Puebla, use for stuffing or charred, we used roasted poblanos in our Salsa Verde and Rajas
The habanero is a hot variety of chili pepper, we used this in many of our fresh salsa, Picked Onions and Habanero.
Dried Marisol chiles, frequently used in pastes or rubs to flavor all kinds of meats, especially chicken. We love using it in our Mole Ranchero
The serrano pepper is similar to the jalapeño in its look, but this pepper is much hotter. Great to add heat on or Fresh Salsas, Salsa Ranchera
Also known as the Mexican husk tomato. Such a versatile ingredient, it pairs great with pork, beef, and vegetables.
Cactus pads. th e nopal pads can be eaten raw or cooked, nopales have a light, slightly tart flavor, great to light up our guisos
Dry corn masa, use to make out freshly made tortillas.
Tiny and extremely hot, we love to add Pequin to our fresh salsa for extreme heat.
Pork lard, it gives our refried beans a great smooth flavor.