Free Delivery on orders over £50

UK Mainland Only (excluding alcohol)

Click & Collect Your Order

From Cool Chile HQ (W3)

Europe delivery available

Check for locations and prices

European deliveries, lockdown and delivery times, click here

Huevos Rancheros with black bean refry

A classic Mexican almuerzo (brunch) dish. Make the ranchero salsa in advance if doing from scratch. …

View this recipe

Sopa de milpa by Angeles Ayala

This pre-Hispanic recipe uses vegetables harvested from the 'milpa' (the corn field), such as sweetcorn, courgettes and delicious fresh poblanos. The poblanos g…

View this recipe

Chicharrón de Queso

These paper-thin rolls of toasted cheese aren’t just pretty – they’re also simple to make and delicious served with your favourite salsa or guacamole.…

View this recipe

Caldo de camarón by Sofia Craxton

This delicious, warming soup is spicy and extremely moreish, a bit like a Tom Yum soup. It is served at many cantinas in Mexico for free, either as a welcoming …

View this recipe

Mexican Fideos

In Mexico lunch is the main meal and is usually served from 2–4pm in the afternoon. Small restaurants will provide 'comida corrida' which is a set menu of 3�…

View this recipe

Pambazo

A great way to use up any stale rolls, Pambazo is a Mexican sandwich in which the bread is dipped in guajillo salsa, fried, then stuffed with potato, Mexican ch…

View this recipe

Mole Poblano Chicken Taco

Mole Poblano has always played a star role in Mexican Cuisine. It's a dish many Mexicans continue to make for special occasions and parties. By using Cool Chile…

View this recipe

Chicken panuchos with pickled pink onions

Panuchos are regional Yucatecan snacks. Handmade small tortillas are cooked, then split and filled with refried black beans. These are then fried, before being …

View this recipe

Ranchero Sauce – entomatadas with requeson

Entomatada means in a tomato sauce, like enchilada means in a chile sauce or enfrijolada in a bean sauce. These are light quesadillas filled with requeson which…

View this recipe

arrachera Steak taco with Pico de Gallo and guacamole

A popular taco in Mexico is arrachera, which is marinated skirt steak cooked over fire, thinly sliced and topped with salsas. Skirt steak, also known as bave…

View this recipe

Quick chipotle butterflied leg of lamb with mint sauce

Inspired by Diana Henry. One of our favourite dishes at home is what we call ‘lamb on fire’. My husband, Fred, bones a leg of lamb and marinates it in lots…

View this recipe

Chilorio de pato by Adam Pawlak

Chilorio is a dish from Sinaloa in northern Mexico in which meat – usually pork, but sometimes beef or chicken – is simmered in an ancho chilli sauce. Adam …

View this recipe

Albóndigas a la Mexicana

The Spanish brought this Moorish influenced dish with them when they conquered Mexico. The meat is poached in the sauce instead of being fried, and it's usually…

View this recipe

Pozole – three ways

Pozole is a celebratory broth-y stew that traditionally combines cooked maize kernels with pork and sometimes chicken. It can be served 'verde' (with tomatillo…

View this recipe

Pork Pozole by Christine McFadden

Pozole is a traditional Mexican soupy stew made with a special type of hard-husked dried white maize (also known as hominy), meat (usually pork), vegetables, ch…

View this recipe

Carne con Chile

In northern Mexico they cook a great dish that may sound familiar... 'carne con chile', literally translating as 'meat with chilli'. It's different to the chill…

View this recipe

Tequila Sunrise

Apparently, the first Tequila Sunrise was made in the '20s at the Arizona Biltmore Hotel and didn't contain orange juice, but was a mix of tequila, creme de cas…

View this recipe

Calabaza en Tacha (winter squash in spiced syrup)

This is traditional dessert for Day of the Dead celebrations, slices of winter squash slowly cooked in a heavy piloncillo sugar syrup with spices and orange zes…

View this recipe

Chiles en nogada

In Mexico they cook these delicious stuffed poblanos called 'chiles en nogada' to celebrate Mexican Independence day on September 15th. The seasonal ingredients…

View this recipe

Achiote Pork (puerco pibil)

Puerco Pibil (also known as Cochinita Pibil), is a slow-roasted pork dish from the Yucatan Peninsula in Mexico. The marinade usually consists of citrus juices f…

View this recipe

Mexican chorizo

Mexican chorizo is typically made with pork, but beef or a meat substitute like firm tofu (or tempeh or seitan) work equally well as an alternative. Buy ready m…

View this recipe

Mexican Espresso Martini

Pudding? Coffee? After dinner drink? Can't decide? This is a drink that solves these conundrums. The Mexican Coffee People is run by Alison Hernandez-Hall who i…

View this recipe

Ceviche tostadas

This ceviche combines the sharpness of lime, the smell of the sea, and the richness of avocado on a crispy corn tostada base, that complements its flavours. Eat…

View this recipe

Pasilla mignonette for oysters

This is an easy, tasty dressing for raw shellfish such as oysters or clams – the toasted pasilla really works with the briney sea flavours.…

View this recipe

Mackerel tostadas with chipotle mayo by Valentine Warner

A twist on Valentine Warner's excellent tuna tostadas using our time-saving chipotle mayonnaise. …

View this recipe

Chilli-cured fish tacos by Stevie Parle

The fish in these light, fresh-tasting tacos is 'cooked' by being marinated in citrus juice (what's known as ceviche), so it's important to use the freshest you…

View this recipe

Frijoles de la Olla

Mexican black beans, known as ‘frijoles de la olla’ are common to central and south México, cook these beans with onion to make this dish, then add smoked …

View this recipe

Frijoles de Charro

Mexican cowboy beans, known as ‘frijoles de charros’ are typical in north México. To make this dish cook the pinto beans with onions, green chilli and toma…

View this recipe

Mojo de Ajo mushrooms with epazote

Mojo de ajo means dunked in garlic, this heavenly concoction is great with mushrooms and makes a great filling for quesadillas.…

View this recipe

Quesadillas

Quesadillas are the ultimate satisfying snacks: quick to prepare, all they need is some cheese and a little salsa on the side, but you can also get creative and…

View this recipe

Chilaquiles Rojos by Gicela Morales

Fancy being more adventurous with those leftover tortillas? This is the recipe for you. Chilaquiles rojos can be served with beans or shredded chicken, or add a…

View this recipe

Baja Style Aubergine Tacos (vegan) by Jake Norman

Baja Style refers to the famous fish tacos of Baja California - where fish is battered, placed on a tortilla with cabbage and tangy chipotle mayonnaise. This re…

View this recipe

Mexican Prawn Cocktail (Coctel de Camaron)

Refreshing, chilled Mexican prawn cocktail is a real crowd-pleaser. The seafood sauce is an oilless dressing and is a perfect balance of sour lime, sweet ketchu…

View this recipe

Rajas con crema (poblanos with cream)

In this twist on a classic Mexican dish, the creamy creme fraiche neutralises the fieriness of the poblanos, allowing you to taste their wonderful roasted flavo…

View this recipe

Tostadas, totopos & tortilla strips

Frying adds texture and flavour and is a great way to use of stale tortillas, waste not want not. …

View this recipe

Homemade tortillas

There's nothing like getting your hands into masa and making tortillas – it feels, smells and tastes great. …

View this recipe

Really Cool Chile Nachos

A perfect plate of nachos is made up of layers of homemade corn chips, evenly dotted with blobs of spicy salsa and cooling sour cream, all held together with �…

View this recipe

Tortilla Crunch

This Tortilla Crunch recipe was inspired by Christina Tosi's - Momofuku Milk Bar Cornflake crunch. It is a crunchy corn topping which is delicious sprinkled ov…

View this recipe

Cornbread with masa harina and chilli

Cornbread is typically American and very nice served on the side of stew or warmed and topped with butter and maple syrup. Using stone ground cornmeal is the be…

View this recipe

Mojo de Ajo

Mojo de ajo means dunked in garlic, this heavenly concoction is great with prawns, mushrooms or spinach plus you can make garlic mayonnaise with the extra oil.…

View this recipe

Rhubarb T&T

Tequila & Tonic are fast becoming the new Gin & Tonic. Adding astringent rhubarb to this classic drink lends bright, earthy notes and is a refreshing way to cel…

View this recipe

Pico de Gallo

Pico de Gallo, also known as Salsa Mexicana, is used as a table condiment to sprinkle on tacos, soup or beans or as a dip. The idea is to cut all the ingredient…

View this recipe

Guacamole

Guacamole is used as a dip but also as a ‘glue’ to hold ingredients on a tostada or torta, plus providing moisture and richness, much like we use butter or …

View this recipe

Tomatillo & chipotle Salsa

You can use this salsa for dipping totopos or to serve on tacos, quesadillas or with steak / grilled cheese sandwiches. Add some finely chopped coriander and d…

View this recipe

Dried Red Chilli Salsa

A beautiful, earthy, deep red salsa made from ancho, guajillo and chipotle chillies, that goes with grilled meats, tacos and quesadillas (top bowl pictured in p…

View this recipe

Roasted Tomato and Jalapeno Salsa

An easy, but very tasty roasted salsa for tacos, meats and grilled sandwiches (right bowl pictured in photo). …

View this recipe

Tomatillo & avocado taco sauce

A delicious, super easy, fresh tasting salsa with a lovely heat, use with tacos or quesadillas. …

View this recipe

Mexican Chocolate Fudge Sauce

Cristina Tosi of Milk Bar fame is a genius when it comes to all things sweet and this recipe is based on her fudge sauce but using Cool Chile Co Mexican Chocola…

View this recipe

Masa Harina Pancakes

The delicate warm flavour of corn from the masa harina makes for really special pancakes – and of course they are also gluten free. Perfect with a simple dust…

View this recipe

Arroz con leche

Mexican rice pudding is a light, stove top variety, it is loose and creamy. The trick is knowing when to stop cooking it. Serve it chilled as a refreshing end t…

View this recipe

Sweet Tamales

Steamed corn dumplings with various sweet fillings but can also be savoury. …

View this recipe

Poppy Seed and Lemon Tamales

Steamed corn dumplings with poppy seeds and lemon zest, served with a lemon syrup.…

View this recipe

Cajeta (goat's milk toffee)

This is the Mexican version of dulce de leche. It is a soft milk toffee made with goat's milk instead of cow's milk. It has a delicate taste and is flavoured wi…

View this recipe

Pan de Muertos (Bread of the Dead)

The 1st and 2nd of November are days of remembrance for loved ones that have passed away. It is celebrated with a family get together, either at home or at the …

View this recipe

Chocolate & Pasilla Chilli Brownies by Kelly Peak

Chocolate and chilli are a well renowed combination in both sweet and savoury Mexican dishes. The addition of the pasilla chilli in this particular recipe adds …

View this recipe

Valentine's Day Nachos made with Totopos Rojos

Nachos are the crisp American cousin to succulent Mexican chilaquiles. Made with our Totopos Rojos to make an easy sharing dish for Valentine's Day. The trick …

View this recipe

Pastel de Elote (Fresh Corn Cake)

The time to make this cake is when corn season is with us and corn is plentiful and fresh in its husks. It is a cake that can go three ways, as a pudding with …

View this recipe

Mexican Hot Chocolate

Cool Chile Hot Chocolate are made with Mexican beans called the Tabasqueño bean which are grown in the Selva Zoque in the south. These beans are a wild hybrid …

View this recipe

Agua Fresca Flor de Jamaica / Hibiscus Flower Water

A classic Mexican agua fresca, flor de Jamaica has a beautiful colour and a tart refreshing taste. …

View this recipe

Flor de Jamaica Margarita

The flor de Jamaica syrup makes this margarita a beautiful colour, it is cooling and refreshing and lets the flavour of the tequila come through. …

View this recipe

Pink Pickled Onions

Pink pickled onions are from the Yucatan, where they put them on dishes such as puerco pibil and panuchos. The flavour is as perky as the colour with a pleasing…

View this recipe

Ponche (fruit punch)

Ponche is made with a winter fruit called tecojotes which look like small crab apples and piloncillo (cones of unrefined sugar). However the recipes vary from h…

View this recipe

Tamarind Margarita with Salty Chilli Margarita Rim

This drink is a take on the Mexican sweets that mix tamarind with chilli, lime and salt. We like to use one of the still strength tequilas for this recipe like …

View this recipe

Mexican Birria

The word birria means something that is a mess or deformed, but it is an affectionate name for this beloved meaty rustic brothy stew. It is usually made from la…

View this recipe

HOW TO PREPARE MEXICAN DRIED CHILES

Dried chiles are an essential part of Mexican cuisine, they need to be toasted and re hydrated to release their flavour. At Cool Chile we stock 11 varieties o…

View this recipe

Crispy New Potato Tacos With Tomatillo Sauce

Crispy fried potato tacos with tomatilo sauce.…

View this recipe

Nettle Quesadillas

Nettles for the picking! Spring is the time of year that nettles are just emerging and still tender. Nettles are nutritious greens and are free! Boil quickly …

View this recipe

Tiny tostadas with easy refry and salsa

Our smallest 6cm tortillas are ideal for bite size crunchy party snacks. To make these tostadas we use an easy beany refry recipe and ready to go Chipotle Sals…

View this recipe

Michelada with easy chamoy

Mexico's refreshing beer cocktail, served in a glass with our Salty Chilli Cocktail Rim with our easy chamoy recipe Chamoy is a salty, sweet, sour and spicy con…

View this recipe

Classic Margarita - Jug

Our recipe omits the usual Triple Sec, while doubling the tequila, which we feel gives you more tequila flavour. We like to use a strong flavoured but sipable …

View this recipe

Oaxacan Mole Negro

Oaxaca is famous for it moles and maybe the most famous of all of their moles, is Mole Negro. It is a celebratory mole, because of the rarity and expense of on…

View this recipe

Salsa Macha by Monica Shaw

My salsa macha is based on a Rick Bayless recipe. I've been a long time fan of Rick's since first going to his restaurant, Frontera Grill, in my hometown Chicag…

View this recipe

Bloody Maria

This bloody Maria cocktail is made with tequila instead of vodka, hot sauce and lime for a fun twist on the classic Bloody Mary.…

View this recipe

Easy Peeler Clementine Mezcalita

Get in the festive spirit with this fresh and fruity Easy Peeler Clementine Mezcalita recipe.…

View this recipe

Micheladas

Micheladas are made with beer, red or green tomato juice, Habanero Hot Sauce and plenty of ice and, this drink is refreshing for hot days, parties or perfect fo…

View this recipe

Bite Size Caviar Tostadas

Canapes and cocktails are ideal for festive parties. With this in mind we have an easy suggestion for topping your tostadas, we have used a combination of sour…

View this recipe

Turkey Salad Tostadas with Salsa Macha

Salsa Macha a fried chopped chilli salsa with nuts, garlic and sesame, it is very similar to Chinese crispy chilli in oil and can be used as a condiment or as…

View this recipe

Turkey Caldo Tlalapeno

Caldo Tlalapeno is a clear but tasty homemade broth spiced up with smoked chillies, fortified with a little shredded meat and chickpeas, garnished with diced av…

View this recipe

Roasted Duck with Ancho and Morello Cherry Mole

Inspired by Delia Smith's great roasted duck recipe with a morello cherry and red wine sauce, we have added a Mexican twist to this classic by adding ancho chi…

View this recipe

Easy tortilla soup

Tortilla soup is a tomato-based soup pimped up with strips of crispy fried corn tortillas, avocado, crema and a big squeeze of lime! Using Ranchero Sauce as a b…

View this recipe

Rosca de Reyes

Mexican Rosca de Reyes (ring of kings) looks like a big round or oval shaped doughnut decorated with colourful winter fruit and that wonderful sweet pastry doug…

View this recipe

Shiitake mushroom and guajillo chilli tamales

Tamales* are a real treat, but they do take a little practice to make , which can be made more enjoyable with friends or family in a production line! Masa dou…

View this recipe

Haggis Nachos

Serves 2 very hungry or 4 as nibbles to go with a drink. This was on the Calmac ferry menu as a light option, I thought it was a great idea and is very tasty, …

View this recipe

Haggis Neeps and Tatties Tacos

This is recipe is a no brainer for stand up Burns Night parties, when you want food in one hand and a drink in the other. Haggis, neeps and tatties are perfect …

View this recipe

Chinese New Year Burrita

To celebrate Chinese New Year we have a made a burrita* of sorts but using a 20cm corn tortilla and filling it with a recipe inspired by Fuchsia Dunlop - fish f…

View this recipe

Huarache Pizza

Huaraches are thick, oblong-shaped corn tortillas that have tasty toppings and served open-face style. So it made perfect sense to make a pizza with them, glut…

View this recipe

Violet Margarita for Valentine's day

These margaritas are a little sharp, but so is love! However the Sweet Hibiscus Cocktail Rim balances the tartness with sugar and salt. …

View this recipe

Beetroot tostada with requeson and a fried king oyster mushroom

These beetroot tortillas come into their own when fried for totopos or tostadas, deepening their red colour and heightening their sweetness, makes a visual as w…

View this recipe

Molletes

Molletes is a great way to use up leftover bread rolls or a baguette. The bread is revived by griddling, enriched by slathering with refry, gilded with melting …

View this recipe

Hogget-Lamb Barbacoa

Lamb or Hogget shoulder is marinated in Ancho in Adobo over night and slow cooked with Avocado Leaves, until pull apart tender. You will need a roasting tray …

View this recipe

Michelada Ribs

Ribs rubbed with Bistec Seasoning Paste and braised in beer, tomato juice and all the Michelada fixings, make for tasty, tender and moist ribs. As a party dish …

View this recipe

Chamoy BBQ Sauce

Chamoy! Tart, sweet, salty and spicy, made into a smoky barbecue sauce with Chile Pasilla de Oaxaca, vinegar and garlic- perfect for ribs, chicken or fish. …

View this recipe

Masa Harina Cornbread Muffins

These handy to grab, Masa Harina cornbread muffins are made mostly with masa harina with a little bit of flour to help them rise and a touch of cornmeal for gri…

View this recipe

Mexican Chorizo Mac and Cheese

Mexican Chorizo made with meat or mushrooms crumbled on top of very cheesy Mac and Cheese for a Mexican- American twist. Inspired by Estaban Castillo from his…

View this recipe

Cajeta Cream Cheese Brownie Tart

This is a a traditional brownie mix with cajeta cream cheese mix swirled on to the top and baked in a loose bottom fluted tart tin. We like the scalloped edged …

View this recipe

Home style pork Carnitas with achiote rice

Carnitas, literally meaning "little meats" originated in the state of Michoacán. Carnitas is traditionally braised or simmered in its own fat, here we cover th…

View this recipe

Carnitas Tacos

Carnitas, literally meaning "little meats" originated in the state of Michoacán. Carnitas is traditionally braised or simmered in its fat; here we cover the me…

View this recipe

Mexican White rice

Rice is an essential part of Mexican cuisine, and at any celebratory meal, a bowl of Mexican white rice cannot be missed. Mexican white rice makes a great accom…

View this recipe

Mexican red rice with vegetables

Hearty Mexican red rice made with tomatoes, onion, carrot, and peas. An easy to prepare, delicious side dish for anything from grilled meats to mole.…

View this recipe

Mexican green rice

There are many ways to make green rice, but they all have something in common: the addition of plenty of fresh green ingredients. We have used roasted jalapenos…

View this recipe

TRES LECHES CAKE

Tres Leches (three milk's) cake, is a super light sponge made by whipping egg whites into the batter mix. Once baked the sponge is soaked in sweet milk and to…

View this recipe

Yucatan Achiote Baked Fish - Tikin Xic

Achiote is a beautiful paste from the Yucatan. It is made with annatto seeds, spices and garlic and imparts an earthy flavour and cheerful bright red colour to …

View this recipe

Salsa Borracha

For a killer Salsa borracha (drunken salsa) we have turned to Alex Stupak who has an Oaxacan inspired recipe, which uses the smoky flavours of pasilla de Oaxaca…

View this recipe

BARBACOA TACOS

Barbacoa is a Mexican term for BBQ, but it is different from the American style BBQ in that the meats are slow-roasted and steamed (overnight!) in an undergroun…

View this recipe

Green Chilaquiles with Queso Fresco

Chilaquiles is a perfect brunch dish, it is comforting but not boring, the chips are cooked in the sauce and are halfway to being soggy, think of well soaked ho…

View this recipe

Bitesize Crab Tostadas

This uses a combination of the brown and white meat of a crab. The brown meat is mixed with spicy mayonnaise and used as a base layer for the white meat that ha…

View this recipe

Aguachile Ceviche

Chillies, cucumber and coriander are ground together with lime to make this jewel green refreshing but SPICY liquor that is used to lightly marinate thinly slic…

View this recipe

Mexican Seafood soup with masa herb-flecked belly button dumplings

Mexican fish soup is brothy and light with just a little tomato, epazote and a hint of heat. The tiny belly button dumplings ‘chochoyotes” are so-called as …

View this recipe

Tacos de Tuetano (Bone Marrow Tacos)

Roasted bone marrow, often described as “meat butter” works a treat spread over a warm corn tortilla with a sprinkle of salt, you can add salsa but there is…

View this recipe

Tostadas with crema and cheese for pozole

Tostadas are a traditional accompaniment for pozole as they provide satisfying crunch between spoonful's of brothy pozole. Topping the tostada with cooling crem…

View this recipe

Cactus/Nopales Salad

Why eat cactus? Well, it is tasty and it’s good for you, having lots of nutrients and of course fibre. The cactus we eat are the paddles from the prickly pear…

View this recipe

Sincronizadas

This quesadilla is not one tortilla folded in half and filled with gooey melted cheese but it is two tortillas sandwiching gooey melted cheese and smoked ham! I…

View this recipe

Sipping Tequila Blanco with Mexico City style Sangrita

Ah, the joys of sipping a good tequila blanco! you get to look at the legs running down the glass, smell the aromas and taste the nuances of distilled, cooked a…

View this recipe

Paloma with fresh pink grapefruit and pink himalayan salt rim

This is a refreshing drink that is easier to make and more refreshing than a margarita. The grapefruit and salt really work together, the tequila flavour just c…

View this recipe

Butterflied leg of lamb with salsa negra

Butterflied leg of lamb, means quick, easy cooking, that is as flavourful as cooking on the bone for much longer. Salsa Negra is a sweet, smoky paste made from…

View this recipe

TOSTADAS DE TINGA DE POLLO (Chicken Tinga Tostadas)

Tinga is a beautiful sauce that built from layers of flavours, the sauce cooks very much like an Indian sauce. The frying of onions, the amount of oil, the rich…

View this recipe

Pomegranate Margarita

September through to November is pomegranate season, this is when they are juicy and very red. Their sweet tart flavour makes a refreshing cocktail, perfect for…

View this recipe

Chilli and Mezcal Chocolate Truffles

Rich, swarthy, decadent truffles with gentle spicy heat from fruity mulato chillies, a whiff of smoky mezcal and balanced with a touch of savoury Sal de Gusano …

View this recipe

Green Pozole

This recipe uses the left overs from a duck, the fattiness replicating the traditional pork very nicely, however you can make this recipe with chicken or turkey…

View this recipe

Tequila Mojito

Mojitos are refreshing and we think go well with ceviches. For this drink the rum has been swopped for Tapatío Tequila Blanco 110 providing lots of agave richn…

View this recipe

Horchatito - with tequila añejo, espresso and peanuts

This is a short, iced drink, good for after dinner. It's a boozy, agave and coffee flavoured horchata enriched with peanuts and sweetened with our Café de la O…

View this recipe

Ancho, orange, cajeta flan

Flan is a favourite pudding in Mexico. It is light and refreshing after a meal. The addition of the ancho chilli is inspired by Ixta Belfrage's recipe in Ottole…

View this recipe

Beef Barbacoa

This recipe is so easy and so good. Meat and a marinade is baked in a casserole dish with a lid in the oven for about 3 hours until the meat is fall apart tende…

View this recipe

Potato Tostones with Sour Cream and Tomatillo Salsa

Squished and fried baby potatoes serve with a little sour cream, diced onion and a dribble of Tomatillo Salsa. These are a great side to meat dishes such as Be…

View this recipe

Broad Bean Soup with Salt and Vinegar Corn Tortilla Croutons

Sopa de habas (broad bean or fava soup) is usually made with dried broad beans in Mexico, but in this recipe uses fresh broad beans which makes this a great spr…

View this recipe

Chocoflan with burnt sugar caramel

Chocoflan, also called 'el pastel imposible', has two layers - one a moist chocolate cake, the other a creamy flan - so it could also be called 2 in 1 cake as w…

View this recipe

Roadside Chicken with grilled green onions

One of the best street food offerings in Mexico is Roadside Chicken, simply marinated and cooked slowly over coals for a juicy flavoursome bird, perfect for tuc…

View this recipe

Salsa de Tomatillo Tatemada - charred tomatillo salsa

Roasted and charred fresh tomatillos and jalapeños make for heavenly salsa flecked with black bits of skin, it is smoky and delicious. Our preferred method for…

View this recipe

Orange Blossom Margarita by Karla Zazueta

Orange blossom water is a classic flavouring for pan de muerto, its soft perfume is intoxicating! Perfect for your Day of the Dead celebrations.…

View this recipe

Ancho Chilli Chicken Tamales by Karla Zazueta

This is a special recipe, perfect for special occasions. The chicken is cooked with an ancho chilli sauce that gives the dish a rich and deep flavour, then the …

View this recipe

Stuffed Ancho Chillies by Karla Zazueta

Stuff it! Stuff em! Anchos are dried poblanos and although poblanos are more commonly stuffed the ancho makes a tasty, rich vehicle for picadillo, mincemeat Mex…

View this recipe

Tacos Al Pastor

Traditionally grilled on a vertical spit, similar to a shwarma or gyro, Tacos Al Pastor is one of Mexico’s most famous – and tastiest – street foods. Alth…

View this recipe