Let's be honest about Mexican cooking in America. Most of us have been making "Mexican" food with ingredients that would make an abuela weep. Regular oregano instead of Mexican oregano. Cassia cinnamon instead of Ceylon. And pomegranate molasses? Good luck finding that anywhere outside of a specialty Middle Eastern market (if you're lucky).
Here's what cookbook authors won't tell you: authentic Mexican flavors are impossible without authentic Mexican ingredients. The difference between Mexican oregano and regular oregano isn't subtle - it's the difference between "pretty good" and "how did you make this taste so authentic?"
We provide enough ingredients for you to make this stunning chiles en nogada twice - the iconic dish of Mexican Independence Day that showcases the green, white, and red of the Mexican flag.
Stop settling for Tex-Mex approximations. Stop wondering why restaurant Mexican food tastes different from yours. The secret is in ingredients you literally cannot find at regular stores.
What's in your kit:
- 1 teaspoon Ceylon cinnamon (true cinnamon vs the cassia impostor)
- 2 teaspoons Mexican oregano (floral, citrusy - nothing like Mediterranean oregano)
- 4 tablespoons pomegranate molasses (the sweet-tart unicorn ingredient)
- ½ cup pine nuts (expensive, buttery richness that transforms the picadillo)
Mexican Crema Substitute: Mix ½ cup heavy cream with ¼ cup sour cream for authentic nogada sauce texture.
This isn't just about making one recipe - it's about understanding what real Mexican cooking tastes like when you use the ingredients Mexican cooks actually use.
$18.95 shipped. Two authentic Mexican feasts. Zero compromise on tradition.
You'll still need poblanos, ground meats, fresh produce, and basic pantry items, but those are the parts any store can handle.