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Item Tag: Mexican
Takis Blue Heat 17 oz Fiesta Size Bag, Hot Chili Pepper Flavored Extreme Spicy
4-Pk Papas Barcel Toreadas Habanero 170g/5.99oz
Enjoy the savory taste of Toreadas Habanero from Barcel with these delicious potato chips. Each bag contains 170g/5.99oz of fresh and always new chips that are perfect for snacking and appetizers. The regional cuisine of Mexico is highlighted in the flavor of these chips, providing a unique and spicy taste that will leave your taste buds craving more. With only 139 calories per serving (30g), these chips are a guilt-free snack option. The package includes 4 bags of single-packed chips, making it perfect for sharing with family and friends. Barcel is a trusted brand known for their quality products, and this 4-pack of Papas Barcel Toreadas Habanero is no exception.
HATCH NEW MEXICO MEDIUM RED CHILE POWDER 2 LB Fresh! USA SELLER FREE SHIP
SPECIFICS: Late – season red chile pods are handpicked in the fields. The drying process concentrates the flavor and heat of the chile. Our products do not sit in a warehouse or supermarket on a shelf where the heat and light destroy their integrity.
Molina Vainilla Mexican Vanilla Molina Extract Best seller in Mexico 1000ml/33oz
Add a touch of authentic Mexican flavor to your desserts with Molina Vainilla Mexican Vanilla Extract & Food Flavoring. Made in Mexico, this 33.3oz bottle of Molina Vanilla is perfect for any home baker or professional chef looking to add a unique spin to their dishes. Its always fresh expiration date of 2024 ensures that you won’t have to worry about the quality of the product. This gluten-free vanilla extract is made with only the finest ingredients, including rich and aromatic vanilla beans. With its versatile nature, it can be used in a variety of dishes, from cakes and cookies to ice cream and custards. Perfect for those who love to experiment in the kitchen, Molina Vainilla Mexican Vanilla Extract & Food Flavoring is a must-have for any pantry.
New Mexico Chili Powder, Ground Red Chili 4 oz, 1 lb, 2 lbs, 5 lbs, and 10 lbs.
These chiles are 4.75″-6.75″ long and about 2″ wide. with a smooth skin and a deep reddish-brown color. • The soil and growing conditions in the Hatch Valley are said by locals to create a unique terroir (similar to wine terroirs) which is responsible for the flavor of chile grown there.
New Mexico Chili Powder, Ground Red Chili 4 oz, 1 lb, 2 lbs, 5 lbs, and 10 lbs.
These chiles are 4.75″-6.75″ long and about 2″ wide. with a smooth skin and a deep reddish-brown color. • The soil and growing conditions in the Hatch Valley are said by locals to create a unique terroir (similar to wine terroirs) which is responsible for the flavor of chile grown there.
New Mexico Chili Powder, Ground Red Chili 4 oz, 1 lb, 2 lbs, 5 lbs, and 10 lbs.
These chiles are 4.75″-6.75″ long and about 2″ wide. with a smooth skin and a deep reddish-brown color. • The soil and growing conditions in the Hatch Valley are said by locals to create a unique terroir (similar to wine terroirs) which is responsible for the flavor of chile grown there.
Dried Ancho Chile Peppers, Chili Ancho WT: 4 OZ-8 OZ-1 LB-2 LBS-5 LBS-10 LBS
Ancho chile is a type of dried chile pepper commonly used in Mexican and Southwestern U.S. cuisine. It is a dry pepper, and its name is due to its width, as «ancho» in Spanish means «wide.» Sweet and mild, this chile is easily found all year round. Ancho is commonly added to sauces, soups, and marinades to enhance their flavor; it’s used pureed, chopped, or powdered.The whole chile is sturdy and heart shaped. Its name is true to its physical appearance as it’s larger than most other chiles (4 to 5 inches long and 2 inches wide).Ancho chile can be used dried or rehydrated, whole or ground. It’s usually incorporated before cooking sauces, blended with other spices or vegetables to make a base for a stew or soup, or sprinkled on top of meat, poultry, or seafood as part of a rub or marinade before cooking.The ancho chile pepper is the dried version of the poblano pepper (from Puebla, Mexico). Sweet and chocolatey, with a flavor also slightly reminiscent of raisins, the ancho chile pepper has heat that is mild to medium-hot when whole, and lesser when ground.Ancho chile registers between 1,000 and 2,000 Scoville heat units, which means it’s quite mild. For comparison, a bell pepper has from 0–100 units, and a Habanero has 100,000 units.Store the chile in an airtight container away from direct sunlight for up to two or three months. Keeping the air out helps the chile retain its leathery and chewy texture; if left to completely dry, it will break apart easily and won’t soak in the water when reconstituted. Ancho chile salsa, ancho chile powder, ancho chile sauce, ancho chili powder, ancho chili sauce, ancho chili recipe, ancho chili paste, chile ancho seco, chile ancho relleno. WARNING: This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm.
Dried Ancho Chile Peppers, Chili Ancho WT: 4 OZ-8 OZ-1 LB-2 LBS-5 LBS-10 LBS
Ancho chile is a type of dried chile pepper commonly used in Mexican and Southwestern U.S. cuisine. It is a dry pepper, and its name is due to its width, as «ancho» in Spanish means «wide.» Sweet and mild, this chile is easily found all year round. Ancho is commonly added to sauces, soups, and marinades to enhance their flavor; it’s used pureed, chopped, or powdered.The whole chile is sturdy and heart shaped. Its name is true to its physical appearance as it’s larger than most other chiles (4 to 5 inches long and 2 inches wide).Ancho chile can be used dried or rehydrated, whole or ground. It’s usually incorporated before cooking sauces, blended with other spices or vegetables to make a base for a stew or soup, or sprinkled on top of meat, poultry, or seafood as part of a rub or marinade before cooking.The ancho chile pepper is the dried version of the poblano pepper (from Puebla, Mexico). Sweet and chocolatey, with a flavor also slightly reminiscent of raisins, the ancho chile pepper has heat that is mild to medium-hot when whole, and lesser when ground.Ancho chile registers between 1,000 and 2,000 Scoville heat units, which means it’s quite mild. For comparison, a bell pepper has from 0–100 units, and a Habanero has 100,000 units.Store the chile in an airtight container away from direct sunlight for up to two or three months. Keeping the air out helps the chile retain its leathery and chewy texture; if left to completely dry, it will break apart easily and won’t soak in the water when reconstituted. Ancho chile salsa, ancho chile powder, ancho chile sauce, ancho chili powder, ancho chili sauce, ancho chili recipe, ancho chili paste, chile ancho seco, chile ancho relleno. WARNING: This product contains chemicals known to the State of California to cause cancer and birth defects or other reproductive harm.