SALSA MAJARRA– Grilled, Rustic, and Straight from the Heart
A true harvest salsa: charcoal-grilled tomatoes, tomatillos, and peppers, crushed by hand for deep smoke, bright acidity, and a rustic texture—straight from a family recipe.
SALSA DE RABANO - Smoky, Fresh, and Perfect for Carne Asada
Smoky meets fresh: a roasted tomato-chile base folded with crisp radish, red onion, and cilantro. Perfect for carne asada nights—balanced heat, big crunch.
SALSA NEGRA DE HABANERO– Deeply Charred, Spicy, and Ridiculously Good
Salsa Negra de Habanero is all about char. With blackened habaneros, onion, garlic, and burnt tortilla, this smoky, spicy salsa is bold, addictive, and perfect for tacos de lechón.
SALSA DE CHILE PASILLA - Bold, Spicy, and Addictive
Smoky, tangy, and low-lift. This Salsa de Chile Pasilla blends toasted pasilla and a touch of árbol with cooked tomatoes and tomatillos for a deeply flavorful, versatile salsa.
SALSA SECA – Smoky, Spicy, and Unapologetically Addictive
A crunchy, flavor-packed salsa seca with smoky dried chiles, toasted seeds, and fried aromatics. Think salsa macha meets chili crisp—perfect on everything from tacos to fried eggs.
PICO DE GALLO DE DURAZNOS – Sweet, Spicy + Peak Summer
Sweet, spicy, and tangy, this Pico de Gallo de Duraznos swaps tomatoes for juicy peaches, mixed with habanero, lime, and epazote for a fresh, summery twist.
SALSA DE CHAPULINES – Earthy, Tangy & Straight from Oaxaca
Salsa de Chapulines is nutty, smoky, and deeply traditional — an Oaxacan salsa made with roasted grasshoppers, charred tomatillos, and chiles for a bold, rustic bite.
SIKIL P’AK - The Ancient Yucatán Pumpkin Seed Salsa You Should Know
Sikil P’ak is a rich, earthy salsa from the Yucatán made with toasted pepitas, tomatoes, and habanero. Creamy, tangy, and built for dipping — from duras to crudité.
SALSA MACHA – The Mexican Chile Oil You’ll Want to Put on Everything
This is the one y’all keep asking for. Smoky, nutty, garlicky, and spicy: this salsa macha is my take on a classic Mexican chile oil. Use it on ceviche tostadas, tacos, or straight off the spoon.
SALSA DE CACAHUATE Y PASILLA – Earthy, Smoky, and Addictive
This soulful salsa blends smoky pasilla and árbol chiles with roasted peanuts and tomatoes for a rich, bold flavor you won’t forget. Built by hand in a molcajete, it’s magic on grilled fish or tacos.
CEVICHE A LA MEXICANA - Bright, Bold, and Unapologetically Delicious
Bright, bold, and deeply satisfying, this classic Mexican ceviche uses fresh halibut, vibrant lime juice, and the signature trio of tomato, onion, and serrano. Quick and refreshingly tasty.
SALSA VERDE CON AGUACATE - Summer’s Hottest Green Sauce
A chunky, bright, and spicy salsa verde with avocado that hits all the right notes—acidic, grassy, and creamy in one spoonful.
AGUACHILE ROJO - Bold, Spicy, and Built for Summer
This aguachile rojo is spicy, citrusy, and unapologetically bold. Think lime-cured shrimp, chile-forward broth, and cool avocado—finished with smoked salt for extra punch. Summer on a plate.
SALSA BRUJA - The Pickled Salsa with a Spell
This isn’t your average salsa. Vinegar-based, loaded with spices, and made to steep—Salsa Bruja adds bold, briny flavor to mariscos and more.
TORTILLAS DE HARINA – Soft, Chewy, Flour Tortillas Worth the Elbow Grease
These tortillas de harina are soft, chewy, and deeply flavorful—thanks to an overnight rest and a clever cooking method picked up in Baja. Once you master these, there’s no going back to store-bought.
SALSA BRONCONA - A Mariscos-Style Salsa That Bites Back
Salsa Broncona is what happens when Valentina grows up and chooses violence. Charred habaneros, garlic, and a splash of Maggi make this a mariscos must.
SOFT SHELL CRAB TORTA - Summer’s Crispiest Sandwich
A torta de milanesa, but make it summer. Fried soft shell crab, creamy beans, crispy costra de queso, and every topping your heart desires.
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.