- Sort by Relevance
- Display 15 Products per page
-
DEL MAYAB, ACHIOTE PASTE
Our authentic Mayan Spices include the popular Annatto seed paste called Achiote (Recado Rojo) and the allspice, garlic and pepper spice blend called Bistek, which is used in many Yucatan recipes for beef and fish.
-
DEL MAYAB, ACHIOTE RED PASTE, 5 LB.
Del Mayab Achiote Red: Experience the vibrant flavors of traditional Mexican cuisine with Del Mayab Achiote Red, a popular seasoning paste made from annatto seeds and spices. Authentic Mexican Flavor: This achiote paste brings an authentic taste to your dishes, infusing them with a unique blend of smoky, earthy, and slightly sweet flavors. Rich Color and Aroma: The vibrant red color of the achiote paste adds an appetizing visual appeal to your meals, while the aromatic spices enhance the overall sensory experience. Versatile Ingredient: Use Del Mayab Achiote Red to marinate and season various meats, poultry, fish, and vegetables, creating mouthwatering dishes with a distinct Mexican touch. Easy to Use: The convenient 3.5 oz (100g) package makes it effortless to add the desired amount of achiote paste to your recipes, ensuring consistent and flavorful results every time. Traditional Recipe: Del Mayab is known for its commitment to preserving the traditional Mexican flavors, and this achiote paste is made following time-honored recipes that have been passed down through generations. Enhance Your Dishes: Whether you’re making tamales, tacos, grilled meats, or stews, the Del Mayab Achiote Red adds depth, complexity, and a touch of authenticity to your culinary creations. Natural Ingredients: This achiote paste is made with high-quality, natural ingredients, ensuring a pure and authentic flavor without any artificial additives or preservatives. Convenient Storage: The achiote paste comes in a resealable package, allowing you to store it easily and maintain its freshness for future use. Explore Mexican Cuisine: Del Mayab Achiote Red opens the door to a world of Mexican flavors, allowing you to explore and experiment with traditional dishes from various regions of Mexico.
-
GOYA, GUAVA PASTE
GOYA Guava Paste is a delicacy in Latin households. It is enjoyed with cheese and makes a delicious filling for empanadas. Serve sweet Goya Guava Paste with cheese and crackers as a snack or appetizer like sweet turnovers called “Pastelitos”, for a treat that is sure to be a crowd favorite. From pastries to cheese, Latin Americans will put this sweet paste on almost anything! Try one today!
-
GOYA, CHIPOTLE PEPPERS IN ADOBO SAUCE
Chipotle Peppers in Adobo Sauce are jalapeño chiles that have been dried, smoked and then packed in a flavorful sauce made of tangy tomatoes and spices. Used as an ingredient to add smoky flavor and heat to everything from seafood to soups, sauces, marinades, burgers and barbecue, GOYA® Chipotle Peppers in Adobo Sauce will add a kick to any recipe!
-
DIS BURRITO, HANDMADE PLANT BASED CHORIZO BURRITO
Handmade Plant Based Chorizo Burrito: Tired of plant based just omitting the ingredients you want. Dis Burrito partnered with VioLife, Just Egg and Rollin Greens bring the best plant based burrito to you. When you add, fresh roasted potatoes, and house-made veggie green chili you get the most delicious Plant Based Breakfast burrito you have ever had.
-
DIS BURRITO, BACON BURRITO
Living by our motto “everything tastes better in a burrito”
Nicknamed the “Burrito Architect” for his relentless dedication to making out of this world burritos, Dis Burrito’s founder, Michael Fox, is all about crafting burritos with purpose to delight burrito lovers wide and far. His passion for creating the most stellar burrito has been years in the making and COVID-19 gave him the time to finally perfect the art and science. From the size of the burrito, to the layering of ingredients, to the flavors, Fox has mastered how to craft a burrito that you’ll keep craving.
During his time sheltering at home, Fox grew tired of regular old dinners while quarantining. He decided to make breakfast for dinner to shake things up and focus on creating the perfect burrito to share with friends in the post-COVID world. Love is shown through cooking, right?! He knew he wanted green chili incorporated that popped but didn’t overbear, potatoes that weren’t just a filler, eggs that were 100% authentic, a heavy lifting blend of cheeses and the highest quality proteins. Once he found the perfect mix of ingredients and the fluffiest flour tortillas, Dis Burrito was born! We like to consider it one of the silver linings from 2020.
-
DIS BURRITO, CHICKEN CHORIZO SAUSAGE BURRITO
Living by our motto “everything tastes better in a burrito”
Nicknamed the “Burrito Architect” for his relentless dedication to making out of this world burritos, Dis Burrito’s founder, Michael Fox, is all about crafting burritos with purpose to delight burrito lovers wide and far. His passion for creating the most stellar burrito has been years in the making and COVID-19 gave him the time to finally perfect the art and science. From the size of the burrito, to the layering of ingredients, to the flavors, Fox has mastered how to craft a burrito that you’ll keep craving.
During his time sheltering at home, Fox grew tired of regular old dinners while quarantining. He decided to make breakfast for dinner to shake things up and focus on creating the perfect burrito to share with friends in the post-COVID world. Love is shown through cooking, right?! He knew he wanted green chili incorporated that popped but didn’t overbear, potatoes that weren’t just a filler, eggs that were 100% authentic, a heavy lifting blend of cheeses and the highest quality proteins. Once he found the perfect mix of ingredients and the fluffiest flour tortillas, Dis Burrito was born! We like to consider it one of the silver linings from 2020.
-
DIS BURRITO, SAUSAGE BURRITO
Living by our motto “everything tastes better in a burrito”
Nicknamed the “Burrito Architect” for his relentless dedication to making out of this world burritos, Dis Burrito’s founder, Michael Fox, is all about crafting burritos with purpose to delight burrito lovers wide and far. His passion for creating the most stellar burrito has been years in the making and COVID-19 gave him the time to finally perfect the art and science. From the size of the burrito, to the layering of ingredients, to the flavors, Fox has mastered how to craft a burrito that you’ll keep craving.
During his time sheltering at home, Fox grew tired of regular old dinners while quarantining. He decided to make breakfast for dinner to shake things up and focus on creating the perfect burrito to share with friends in the post-COVID world. Love is shown through cooking, right?! He knew he wanted green chili incorporated that popped but didn’t overbear, potatoes that weren’t just a filler, eggs that were 100% authentic, a heavy lifting blend of cheeses and the highest quality proteins. Once he found the perfect mix of ingredients and the fluffiest flour tortillas, Dis Burrito was born! We like to consider it one of the silver linings from 2020.
-
DIS BURRITO, GLUTEN FREE VEGETARIAN BURRITO
Living by our motto “everything tastes better in a burrito”
Nicknamed the “Burrito Architect” for his relentless dedication to making out of this world burritos, Dis Burrito’s founder, Michael Fox, is all about crafting burritos with purpose to delight burrito lovers wide and far. His passion for creating the most stellar burrito has been years in the making and COVID-19 gave him the time to finally perfect the art and science. From the size of the burrito, to the layering of ingredients, to the flavors, Fox has mastered how to craft a burrito that you’ll keep craving.
During his time sheltering at home, Fox grew tired of regular old dinners while quarantining. He decided to make breakfast for dinner to shake things up and focus on creating the perfect burrito to share with friends in the post-COVID world. Love is shown through cooking, right?! He knew he wanted green chili incorporated that popped but didn’t overbear, potatoes that weren’t just a filler, eggs that were 100% authentic, a heavy lifting blend of cheeses and the highest quality proteins. Once he found the perfect mix of ingredients and the fluffiest flour tortillas, Dis Burrito was born! We like to consider it one of the silver linings from 2020.
-
DIS BURRITO, VEGETARIAN BURRITO
Living by our motto “everything tastes better in a burrito”
Nicknamed the “Burrito Architect” for his relentless dedication to making out of this world burritos, Dis Burrito’s founder, Michael Fox, is all about crafting burritos with purpose to delight burrito lovers wide and far. His passion for creating the most stellar burrito has been years in the making and COVID-19 gave him the time to finally perfect the art and science. From the size of the burrito, to the layering of ingredients, to the flavors, Fox has mastered how to craft a burrito that you’ll keep craving.
During his time sheltering at home, Fox grew tired of regular old dinners while quarantining. He decided to make breakfast for dinner to shake things up and focus on creating the perfect burrito to share with friends in the post-COVID world. Love is shown through cooking, right?! He knew he wanted green chili incorporated that popped but didn’t overbear, potatoes that weren’t just a filler, eggs that were 100% authentic, a heavy lifting blend of cheeses and the highest quality proteins. Once he found the perfect mix of ingredients and the fluffiest flour tortillas, Dis Burrito was born! We like to consider it one of the silver linings from 2020.
-
RAQUELITAS, WHITE FLOUR TORTILLA, 13
A soft textured flour tortilla with expected toast points and a characteristic thickness. Homestyle in looks, flavor and easy to fold or roll. Uses: Burritos, wraps, stuffed with a variety of fillings or use for traditional and specialty Hispanic dishes.
-
RAQUELITA’S, COLORADO WINE BABY WRAPS, 5
Snack size tortilla wraps made with Colorado grown malbec wine.
-
CORN HUSK
Corn husks are the outer covering of an ear of corn. Commercially bought Corn husks are commonly the whole husk and are sun, air or oven dried. For most applications the Corn husks need to be soaked in hot water in order to become pliable. Corn husks are most commonly used to encase foods to be steamed or baked, imparting a very light corn flavor. Corn husks can be used in the presentation of a dish, but are not edible and should be discarded after use. Corn husks are especially popular ingredient in the making of tamales.
-
MASECA CORN MASA MIX
Masa is Spanish for dough. In the Americas, it is often short for masa de maiz, a maize (corn) dough made from freshly prepared hominy. It is used for making corn tortillas, tamales, pupusas, arepas and many other Latin American dishes. The dried and powdered form is called masa harina.
