Mexico by Hand Terra Cotta Bowls
These lovely little bowls are handmade by artisans in Capula, Michoacán. We love the traditional touch these give a tabletop when filled with herby garnishes, dipping sauces and small snacks like olives or nuts. Available in blue or green.
DISCLAIMER: We only carry the larger size bowl, not the extra-small size depicted in the photos.
Verve Culture Small Molinillo Whisk
This intricate wooden whisk from Mexico is the traditional tool used to prepare Mexican hot chocolate. Each molinillo is beautifully carved by hand from a single piece of alder wood, resulting in a one-of-a-kind product. And the designs aren't just decorative—the extra nooks and crannies are great for aerating liquid, resulting in an especially creamy drink. Simply roll the shaft back and forth between your palms to whip milk into a light, frothy consistency. For the most authentic experience preparing your hot chocolate and a visually appealing addition to your kitchen, Mexico's time-tested molinillo is perfect.
Romín Casero Morita Chili Powder
Hotter and deeper-tasting than smoked hot paprika, Romín Casero Morita Chili Powder is a great option to have on hand in your pantry for adding smoky-sweet flavor. Morita chilies are a type of chipotle pepper, made from jalapeños that have fully ripened before being smoked and dried. Because the peppers are red, ripe and sweeter than other smoked chilies, the powder has an especially pronounced fruity-sweet aroma that we love, which is rounded out with pungent garlic and a touch of salt. Morita chilies pack a ton of flavor in each chili pepper, and in this powdered form you can conveniently adjust your level of spice as you like. Use this Morita Chili Powder to add bold flavor to all manner of Latin foods. Or use in conjunction with conventional chili powder for easy extra flavor for your chili or quick refried beans. Swap out 3 to 4 teaspoons for the canned chipotles in our quick Refried Beans, or add some to the marinade of our Grilled Tacos al Pastor for extra dimensions of heat. We also like to blend with kosher salt, ground coriander, black pepper and brown sugar to use as a rub on chicken, pork or even steaks before roasting or grilling. For a sweet and salty combination, try blending into melted butter with a touch of sugar and drizzle over salted popcorn.
Coracao Confections Cacoco Drinking Chocolate 65% Mocha Dark
South American Heirloom Cacao is used in every Cacoco drinking chocolate for a perfect balance of fruity, floral and nutty notes. All cacao is Certified Organic from bio-dynamic farms that support lush, green, ecological diversity and all farming partners are paid Fair Trade wages or above. 65% Mocha Dark combines rich dark chocolate with strong fair-trade coffee for a satisfying flavor that is deep enough for coffee-enthusiasts but sweet enough for any palate. As with all drinking chocolates, its consistency is much thicker and luxurious than hot chocolate, velvety and smooth. Even silky.
Olé Rico Dried Whole Guajillo Chile Peppers
These peppers have a deeply rich taste and a more mild heat when the seeds are removed (and you can keep the seeds if you’re looking for a bigger boost of spice). We love the noticeable sweetness of guajillos and their fragrant, smoky undertones. And when used to infuse butter, they create a simply heavenly ingredient. They’re much bolder and brighter than other dried chilies. But what stands out the most about these incredible peppers is how supple and tender they are. They don’t break and crumble like others we’ve tried, but rather gently tear apart. Plus, they’re insanely aromatic—their fresh fragrance hits you the second you open the bag.
Olé Rico Dried Whole Ancho Chile Peppers
These ancho chili peppers are hand-selected from Mexican farms and stored in an airtight package to keep them as fresh as can be. Intensely fragrant, anchos pack a nice smoky earthiness, with deep notes of dried fruit and cocoa. A raisin-like sweetness rounds out the flavors. But what stands out the most about these incredible peppers is how supple and tender they are. They don’t break and crumble like others we’ve tried, but rather gently tear apart. Plus, they’re insanely aromatic—their fresh fragrance hits you the second you open the bag.
Xilli Chipotle Adobados
The adobo sauce from grocery stores can often taste too tomato-y, often diminishing the flavor and aroma of the chili. In this one, made by hand in small batches, that smoky chipotle flavor rings loud and clear. Five different pepper chili pepper varietals are used here to impart a layered, smoky-sweet taste. It’s not competing with the sauce, but being enhanced by it. It’s earthy, with a BBQ-like sweet smolder and quite spicy, but not too much. We especially love how the peppers themselves are soft and tender, with a braised, nearly spreadable suppleness.
El Sabor De Oaxaca Achiote Paste
Achiote paste is an essential part of Mexican cuisine and others throughout Latin America and the Caribbean. Made from the ground seeds of the achiote tree (also called annatto), this deep orange paste is used to add color, but also savory flavor to all kinds of dishes, from tamales to grilled meat. This version from El Sabor de Oaxaca is filled with a deep savoriness, redolent of chili-like smokiness and savory spices. It has a noticeable pepperiness and a touch of acid, pureeing beautifully into a sauce and dissolving easily into boiling water to make rice.
Olé Rico Dried Hibiscus
You really should be cooking with hibiscus. Though it’s native to tropical Africa, hibiscus has made a significant splash in cuisines across the world. This dried hibiscus is sourced from Mexico and, when steeped in liquid, produces the most stunning berry-hued nectar. It’s flavor is pungent—almost like a more-nuanced cranberry—with a fruity-floral brightness balanced by an earthy must. It beautifully cuts through cloying sweets, brings color and complexity to drinks and dressings and, when cooked into a savory preparation, offers an unexpected tang and hearty texture.
