SALSA ROJA TAQUERA - The Taco Stand Salsa You Need
Inspired by a Mexico City taco stand, this bright and spicy red salsa was made for tacos. Spoon it onto barbacoa, carnitas, suadero—anything rich that needs a bold kick of acid and heat.
FRIJOLES DE LA OLLA - The Beans Behind Everything
If I could bottle the smell of my childhood kitchen, it would be this. Frijoles de la olla are the quiet foundation of the Mexican kitchen, and the blank canvas for so many classics.
SALSA CREMOSA ROJA - A Spicy, Creamy Red Sauce Built for Tacos
A creamy, spicy red salsa made for tacos — with caramelized onions, tomatillos, and two kinds of chile for that perfect punch.
XNI PEC SALSA – Spicy Yucatecan Pico de Gallo That Packs a Punch
A Yucatecan salsa with a name that means “dog’s nose”? Yep. This fresh, fiery take on Xni Pec is like pico de gallo on another level — built for pork, made for summer.
PAMBURGUESA BURGER + CHORIZO SPICED FRIES – Your New Grilling Season Obsession
This isn’t your average burger. Meet the Pamburguesa — a salsa-drenched, double patty burger griddled in wagyu beef tallow, stacked with American cheese, onions, and all the fixings. Served with chorizo-spiced fries, this is how you level up grilling season.
TAMARINDO SALSA – Sweet, Spicy + Packed with Citrus Punch
Inspired by a tiny taco spot near Cancún, this sweet, spicy, and citrusy tamarindo salsa is perfect on ceviche tostadas, fried fish, or anything that needs a bold pop of flavor.
ROASTED HABANERO + MANGO SALSA - Sweet Heat with a Serious Kick
This one might just convert the fruit-in-salsa skeptics. Roasted habaneros and garlic meet juicy mango in a bold salsa that’s sweet, spicy, and totally addictive.
PORK TINGA aka TINGA POBLANA – Smoky, Saucy + Not Just for Chicken
This smoky, saucy pork tinga (aka Tinga Poblana) is a rich, chipotle-loaded twist on the classic chicken version — made to feed a crowd and perfect for loading onto tostadas with all the fixings. Make it, share it, or hoard the leftovers.
RAMP SALSA VERDE – Wild, Garlicky & Peak Spring Flavor
A seasonal take on salsa verde made with wild ramps, tomatillos, and serranos — charred, mashed, and full of flavor.
RAMP PIPIÁN VERDE – Wild, Nutty & Seriously Bold
Think of pipián as mole’s herbal, nutty cousin — now give it a wild twist with ramps. This springtime sauce is bold, earthy, and packed with flavor.
SALSA PERRONA – Creamy, Spicy + Seriously Underrated
Manzano chiles, roasted tomatillos, citrus, and garlic come together in this creamy, spicy, and slightly sweet salsa that’s perfect for tacos, seafood, or spooning over grilled meats.
CHIPOTLE SALSA – Smoky, Tangy + Totally Addictive
A smoky, tangy salsa made with roasted tomatillos and chipotles in adobo. Bold, spicy, and perfect for carnitas, grilled meats, or dipping with chips.
CARNITAS WITH PORK NECK – Tender, Crispy + Kissed with Coca-Cola
These pork neck carnitas are slow-cooked in lard and finished with citrus and Mexican Coca-Cola for a crispy, tender, deeply flavorful bite. Just like Saturdays growing up.
SALSA ROJA DE MOLCAJETE – Rustic, Roasted + Full of Depth
Hand-crushed and fire-roasted, this rustic salsa roja gets its soul from the molcajete. A blend of smoky arbols, fresh serranos, and charred tomatoes, this is flavor with depth — no blender required.
SALSA VERDE DE MOLCAJETE– Rustic, Roasted + Full of Kick
You can make salsa verde in a blender... but where’s the fun in that? This bold, roasted version is made the old-school way—in a molcajete—and it hits different. Perfect for tacos, chilaquiles, or straight-up chip dipping.
SALSA RANCHERA – Spicy, Garlicky, and Straight from the Heart
A soulful, spicy salsa that brings the heat and the nostalgia. This ranchera is loaded with roasted tomatoes, serranos, garlic, and a splash of vinegar — perfect for eggs, beans, and breakfast memories.
SALSA NEGRA— Deep, Smoky + Umami-Packed Mexican Salsa
Smoky, savory, and packed with umami, this Salsa Negra uses roasted tomatillos, dried chiles, and salsa negra staples like soy sauce and Worcestershire for next-level depth and complexity.
SALSA BORRACHA — The Smoky, Bold Salsa Made for Barbacoa
🔥 Smoky, rich, and made for barbacoa. This Salsa Borracha blends roasted tomatillos, dried chiles, and a touch of dark beer for depth. Topped with cotija and onions, it’s the perfect salsa for slow-cooked meats and tacos.
PICO DE GALLO VERDE — The Bright, Crisp and Tangy Upgrade
Pico de Gallo Verde is the upgrade you didn’t know you needed. Swapping out tomatoes for tomatillos makes this fresh salsa crisper, tangier, and better suited for tacos, seafood, and grilled meats. Quick, easy, and packed with flavor—this is your new go-to fresh salsa.
SALSA DE CHILE MORITA – Smoky, Bright, & Addictive
This Salsa de Chile Morita is smoky, tangy, and packed with slow-burning warmth. The perfect balance of charred morita chiles & bright tomatillos.