This collection has everything your pantry needs to stock if you cook Mexican food often: from Mexican oregano and achiote paste to epazote and Mexican cinnamon. It's a great way to start building your spice rack with a Mexican touch.
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...
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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...
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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...
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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...
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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...
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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...
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Avocado Leaves are a beautifully aromatic and have a gorgeously subtle anise flavour. They are commonly used in central and south Mexico from way ...
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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...
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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...
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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...
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