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Blue Nixtamal Corn flour for tortillas.
The maximum shelf life of Maseca can vary between 1-3 months. Read more

Make authentic Mexican corn tortillas with Nixtamalised corn flour. Read more

The maximum shelf life of Maseca can vary between 1-3 months. Read more

La Costeña's nopalitos are produced in Mexico. Prepared with pieces of onion and a hint of hot chili, they are used in salads and nachos. Read more

Zucchini flower. Read more

Traditional chocolate bars used for cooking and preparing Mexican style hot chocolate or mixing with alcoholic drinks. Read more

San Miguel Organic red Salsa Sauce. Read more

San Miguel Organic Salsa Verde is a Mexican spicy sauce. Read more

Huitlacoche is a corn smut that grows on the corn plants. It is eaten, usually as a filling, in quesadillas and other tortilla-based foods and soups. Read more

La Costena Salsa Verde con Nopales gives an extra flavor to the Salsa Verde. It is made from green tomatoes (Tomatillo), mixed peppers, spices and the Nopales (cactus). Read more

Artisan Black Mole from Oaxaqueno. Ideal for Mole chicken, but also good for pork, fish and strong cheese. Read more

Artisan Red Mole from Oaxaqueno. Ideal for beef cuts, cheeses and eggs. 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

Clamato juice. A mix of tomato juice and Clam juice Clamato is used in popular American and Mexican cocktails. Read more

This flor de calabaza and salmuera from Herdez is made with pumpkin flour. You can prepare delicious recipes with it that bring the authentic taste of Mexican cuisine into your home! Read more

Belongs to the hottest peppers in the world and is a real classic. The delicious taste makes it a perfect base for sauces and spices. Read more

Cactus leaves, packed in salty brine. Read more

Dried corn leaves to make tamales Read more