Moles, Spices & Marinades

Mexican oregano is a small, long-leafed variety that grows wild in the Northern regions of Mexico; it is native plant of Mexico and a different spe...

Achiote Paste is made with a blend of annatto seeds, spices, herbs and vinegar. It is traditionally used in Mexican cuisine, specially in the Oaxac...

I often say to people, if I could sleep with this Luchito Chilli Paste, I would! This is how much I love this smoked chilli paste. This cute, littl...

This delicious Poblano Mole Paste is one of our favourite products. We both love mole a lot. Alan could eat it every day. It's amazingly rich Moori...

Epazote, also known as 'Mexican tea' or 'wormseed', is a leafy Mexican herb extensively used both fresh and dried in Mexican cuisine. It has a high...

This delicious Poblano Mole Sauce is ready to serve. Just heat it and pour it over your chicken or turkey and serve it with rice. It has a slightly...

I used to despise BBQ sauces, I find them way too sweet for my liking.... that is until I found Mic's Chilli BBQ Sauce! Behold this BBQ beauty with...

Mexican cinnamon or 'canela' as it is known in Mexico, is not a native spice of the country, but came from Ceylon now known as Sri Lanka (hence Cey...

I don't know about you, but Alan and I could eat mole every day! I'm delighted to finally have gotten my hands on a fabulous Mole Negro from Oaxaca...

  Adobos can be confusing. They're similar to a mole, however, while mole is a chilli-chocolate based sauce, Adobos are made with seeds, chillies, ...

If you've been in our shop, you know I'm not a fan of ready made stuff. I think things are far better made from scratch, but I'm also a firm belie...

This paste is made with Pulla and Pequino chillis, vinegar, tomato puree, garlic, oregano and olive oil and it is a great little cooking paste. It'...

This Sweet Chilli Sauce is really delicious. Described my its makers as a South American-Asian style sauce, it is quite different to the regular sw...

This Mole Rojo (red) from Oaxaca, is one of the seven traditional moles of the Oaxacan region in Mexico. Mole (pronounced mo-lai) is a concoction ...

Avocado Leaves are a beautifully aromatic and have a gorgeously subtle anise flavour. They are commonly used in  central and south Mexico from way ...

If you've been in our shop, you know I'm not a fan of ready made stuff. I think things are far better made from scratch, but I'm also a firm belie...

Mexicans love cider vinegar, we use it in tons of stuff: cochinita pibil, red onion pickle, loads of salsas and adobos use it too. Ireland is incr...

This Poblano Mole Paste by Doña Maria has a little extra Cacao and it is one of Mexico's favourite moles.   Mole (pronouced as Mo-lai, as in the so...

This Almond Red Mole Paste is made to a traditional Recipe from Puebla by Cocina Mestiza in Mexico City. With more than twenty ingredients, this mo...

Smokey, spicy with a hint of sweetness, this Oaxacan style black mole has everything! I absolutely love it! Made to the traditions of Oaxaca by Coc...

This new marinade from Xatze is made with a mixture of dried chillies, spices, vinegar and tomatoes. It's perfect for occasions when time is of the...

This Almond Red Mole Paste from the classic commercial brand Doña Maria is super tasty and quick to make; you just have to put the paste into a ble...

This mole is absolutely scrumptious! Made in the state of Veracruz in Mexico, Mole Xiqueño has a great balance between heat and sweetness.  The pas...