Essentials for Mexican cooking.

Mexican Corn Truffle. Read more

The La Costena Guava paste is used as dessert. In South America it is often served with cheese. You can also use as topping on bread, crackers or cakes! Read more

Ate de Membrillo is a sweet, thick jelly made from the pulp of the quince fruit. Give it a try during your breakfast on your toast sandwich with cheese or on your desserts. Read more

Red jalapeno Toreados are super quick to make when you need to spice up a meal, particularly tacos and grilled meats. Read more

Roasted whole chili poblano. The poblano is a mild chili pepper from the state of Puebla, Mexico. Dried, it is called ancho of chili-ancho. Stuffed fresh and roasted it is popular in chili rellenos poblanos. Read more

Roasted and peeled diced mild Organic Green Chiles. Read more

Zucchini flower. Read more

Zucchini flower. Read more

Whole Poblano Pepper. Read more

Poblano chili strips. Read more

Mexican Pinto beans. Indispensable in the Mexican cuisine! Read more

Whole jalapeno peppers canned in vinegar with onion and slices of carrot. Read more

Whole jalapeno peppers canned in vinegar with onion and slices of carrot. Read more

Mexican black beans. Indispensable in Mexican cuisine! Read more

The Tomatillo is related to the tomato and is native to Mexico and Central America. One of the most important ingredients in Mexican cuisine! Read more

The Tomatillo is related to the tomato and is native to Mexico and Central America. One of the most important ingredients in Mexican cuisine! Read more

Sliced jalapenos in can. Read more

Freshly chopped peppers from the mountains of Mexico (Puebla / Hidalgo). Smaller than the Jalapeno peppers. But hotter! Read more

The La Costena Salsa Verde is the most popular green salsa made from Tomatillos and various herbs. Read more

One of the best-known Mexican sauces made from tomatoes, chili peppers and various herbs. It is widely used in tacos, burritos and as dipsauce. Read more