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Latin America
Mexican Cocina
From the markets of Oaxaca to your stovetop
$32 / box
4 spices · 2oz each
Cajun BlackeningAncho Chile PowderMexican OreganoAlderwood Smoked Sea Salt
From the markets of Oaxaca to your stovetop
Mexican cuisine is one of only two in the world to hold UNESCO Intangible Cultural Heritage status. It is ancient, complex, and wildly misunderstood outside its borders. These four blends bring you the real flavours of Mexico, smoky dried chilies, wild oregano, and the depth of a cuisine built over three thousand years.
A fiery, smoky dry rub with deep roots in the Americas. While associated with Louisiana, its flavour profile, smoked paprika, cayenne, garlic, and herbs, translates perfectly to Mexican-style blackened dishes.
Ground from dried poblano peppers, ancho chiles are the soul of Mexican mole sauce. Earthy, dark, and fruity with only mild heat, they add a depth to Mexican cooking that no other ingredient can replicate.
Entirely different from Mediterranean oregano. Mexican oregano is more citrusy and floral, with notes of mild licorice. It is the oregano used in authentic Mexican cooking and makes a significant flavour difference.
Cold-smoked over Pacific alderwood, this finishing salt adds a campfire smokiness to everything it touches. Essential for recreating the char and smoke of a Mexican wood-fired grill.
Beef short ribs slow-braised in a rich Ancho Chile sauce until they fall off the bone. Serve with warm tortillas and pickled onions for an unforgettable taco night.
Season ribs generously with Ancho Chile Powder and Cajun Blackening.
Brown ribs deeply in a heavy pot with oil, 4 minutes per side.
Soften onion and garlic in same pot, add Mexican Oregano.
Add tomatoes, stock, and ribs back. Bring to simmer.
Cover and cook at 325°F for 3 hours. Finish with Alderwood Smoked Sea Salt.
Mole sauce, made with ancho and other dried chilies, can contain up to 30 ingredients and take three days to make. In Oaxaca, families still make their mole paste by hand-grinding on a metate, a volcanic stone slab that has been used in Mexican cooking for over 3,000 years.