Mexican Products in the US

Gluten-free 100% corn tortillas, essential for tacos, enchiladas, quesadillas, and Mexican burritos.

Paste or seeds with an intense red colour from the annatto tree. The base of cochinita pibil, pollo pibil and Yucatecan rice dishes. Adds an orange-red colour and earthy, mildly peppery flavour. Originally from Yucatán.

Achiote paste for cochinita pibil and marinades, 1kg. Essential Mexican cooking spice for seasoning meats, salsas, moles and traditional stews.

Achiote paste for cochinita pibil and marinades, 225g. Essential Mexican cooking spice for seasoning meats, salsas, moles and traditional stews.

Acitrón, also known as biznaga, is a traditional Mexican sweet made from the pulp of the biznaga plant. This ingredient is used in desserts, such as the famous 'pan de muerto', and is also employed as a decoration in various dishes. Its sweet flavour and gelatinous texture make it unique.

Acitrón is the candied flesh of the biznaga cactus, a very traditional ingredient in Mexican festive cooking. It is used mainly in the picadillo filling of chiles en nogada alongside ground beef, fruits, and spices. Its sweet flavour and gelatinous texture are unique. It is difficult to find outside Mexico.

Adobada pork is a classic in Mexican cuisine, marinated with chiles and spices. Its spicy flavour and tender texture make it ideal for tacos, tortas, and stews. This ingredient is popular in celebrations and family meals.

Agave nectar is a product derived from the agave plant, highly popular in Mexican cuisine. It is used as a sweetener in a variety of dishes, from sauces to desserts. Its flavour is milder than sugar, making it a versatile and healthier option.

Queso añejo is a dry, aged cheese with an intense flavour and firm texture suitable for grating. It is grated over red enchiladas, tostadas, sopa de lima, and pozole. It is the traditional cheese for gratinating stuffed poblano chiles. Its white-yellow colour and pronounced flavour are hallmarks of classic Mexican dishes.

Alfalfa is a highly valued herb in Mexican cuisine, primarily used in salads and tacos. Its fresh and crunchy flavour makes it an ideal complement to various dishes. Additionally, it is rich in nutrients and adds a healthy touch to meals.

Warm spice used in Mexican moles, pipianes, and marinades. Essential Mexican cooking spice for seasoning meats, salsas, moles and traditional stews.

Almond mole with almonds and dried chiles, ideal for chicken in mole, enchiladas, and Mexican stews.

Almonds are a nut used in Mexico mainly in sweet sauces and festive fillings. They feature in almond mole, in the filling of chiles en nogada, and in Christmas turron sweets. Almonds are blanched and toasted before grinding into sauces, or used whole to decorate traditional Mexican desserts and sweet breads.

Amaranth is a sacred pre-Hispanic seed cultivated by the Aztecs as a staple food. In modern Mexico it is used in alegrías, popped amaranth sweets made with honey and peanuts, and in amaranth tamales. It is also added to aguas frescas and artisan cereal bars, and is celebrated for its high protein content.

Ancho chile is the dried poblano, with a dark brown colour and sweet, chocolatey notes. Essential in black mole, adobo and stuffed chiles. Rehydrate and blend for complex, rich salsas.

Anchovy is a small, flavourful fish preserved in salt and oil, widely used in Mediterranean cuisine. Its strong, salty taste makes it a popular ingredient in salads, pizzas, and sauces. In Mexican cooking, it can be incorporated into dishes to add depth of flavour.

Aniseed is a small-seeded spice with a sweet liquorice flavour that perfumes breads, drinks, and some moles. It is essential in pan de muerto for Day of the Dead, Christmas rosca bread, anise atole, and spirits such as anís del mono. It pairs well with cinnamon in traditional desserts and festive sweet breads.

Apple is used in Mexican cooking mainly in desserts, warm drinks, and festive fillings. It appears in Christmas ponche, in chiles en nogada as part of the fruit picadillo filling, and in Mexican-style apple pie with cinnamon. It is also used in seasonal aguas frescas and traditional fruit-based sweet stews.

Used in Mexican escabeches, marinades, and salsas. Essential Mexican pantry ingredient, found in most traditional recipes.

Arabic bread is a flatbread widely used in Mexican cuisine, especially in preparing tacos and wraps. Its soft texture and neutral flavour make it an ideal accompaniment for various dishes. It is popular in gatherings and celebrations.