Specialty Food Source · Brockton, MA
The Sonoran and Chihuahuan deserts cradled Native American agriculture for millennia. Tepary beans, prickly pear cactus, saguaro fruit syrup, and cholla buds form a cuisine built on desert adaptation and Tohono O'odham wisdom. Today Phoenix and Tucson chefs honor these traditions on menus that merge ancient and modern.
DRIED CHILESANCHOMEXICAN Ancho Chiles are dried poblanos with mild heat and a deep, complex flavor — subtly sweet with hints of chocolate, raisin,...
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The bolita bean is a creamy-tan bean a little smaller than the pinto. It is high in protein, but a little sweeter with a creamier texture, and it i...
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DRIED CHILESGUAJILLOMEXICAN Guajillo Chiles are a Mexican staple with smooth, deep red skin, bright tangy flavor, and mild-to-medium heat, with no...
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Features: Our Spring Blossom honey is lighter in color with a very delicate honey flavor. You can almost taste the blossoms! This honey is from ...
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A naturally smooth and rich sweetener perfect for cocktails, mocktails, coffee, and culinary creations. Made from premium agave nectar, this syrup ...
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A Dozen Cousins Ready-to-Eat Mexican Pinto Beans offer a delicious and convenient way to enjoy a classic Mexican dish. This case of six 10oz pack...
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SPICEANCHO CHILI POWDERMEXICOJN Kidds Ancho Chili Powder is ground from premium dried poblano peppers — the essential chile of authentic Mexican c...
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FRUIT PURÉEPRICKLY PEARDesert-exotic prickly pear, pink-orange and vivid. Boiron Prickly Pear Purée brings sweet, tangy cactus-fruit flavor to marg...
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