Hot Mexican Mix

Addictive hot mix of chillies and spices that will add authentic Mexican flavor to your cooking. Whether you're making tacos, enchiladas, or fajitas, this mix will take you to Mexico. It is created not only for Mexican cooking, it will bring heat and flavor to any dish. Try it on roasted vegetables or pan-seared chicken, add it to bean soup or baked beans - the possibilities are endless.


Ancho, Guajillo, garlic, black pepper, cumin, Chipotle morita, oregano

Net weight: 50 g

    Mexican cuisine

    Mexican cuisine is a vibrant and diverse culinary tradition, shaped by centuries of cultural influences, including Indigenous, Spanish, and African. Known for its bold flavors, colorful ingredients, and inventive use of spices and chilies. From traditional dishes such as tacos, tamales, and enchiladas, to more contemporary fusion cuisine, Mexican food offers a range of flavors and styles that cater to diverse palates.

    Mexican cuisine is also known for its use of fresh, locally-sourced ingredients, with many recipes incorporating a variety of herbs, fruits, and vegetables that are native to the region. Whether enjoyed in a bustling street market or in a fine dining setting, Mexican cuisine is a rich and exciting culinary experience that continues to captivate food lovers around the globe.

    Mexican shrimps Diablo

    • 1 kg raw cleaned shrimp
    • 3 tbsp. Hot Mexican spice mix
    • 200g tomatoes/tomato passata
    • oil
    • fresh coriander (for garnish)
    • lime
    • basmati rice (for side dish)
    • salt and black pepper
    1. Clean 1 kg of raw shrimp from heads, shells and veins. Leave the tails if you wish.
    2. If you use fresh tomatoes peel and puree them (or cut them finely).
    1. Bring 300ml water to a boil.
    2. Add 3 tbsp. Hot Mexican Spice mix and mix well.
    3. Pour tomato/tomato passata with some salt, let it boil and cook on low heat for 5 minutes.
    4. In another pan, heat 1 tbsp. oil to medium-high heat and in it seal peeled shrimp till they change color (about 8-10 minutes).
    5. Combine the tomato salsa and the shrimps, mix and cook for 4-5 minutes, stirring occasionally.
    6. Finish with a squeeze of lime juice and fresh coriander leaves.
    7. Serve over a canapé of cooked basmati rice.

    Mexican enchiladas

    • 400b cooked black/red beans
    • 100g corn
    • 2 tbsp. Hot Mexican spice mix
    • 300ml tomato/tomato passata
    • 5-6 garlic cloves
    • big tortillas (about 10 pieces)
    • yellow cheese, that melts well
    • oil
    • fresh coriander (optional)
    • salt and black pepper
    1. Finely chop 5-6 garlic cloves.
    2. Grate the cheese.
    3. If using dried beans, cook them according to package instructions.
    4. If you use fresh tomatoes, peel and puree them (or cut them finely).
    1. In a frying pan, heat 1 tbsp. oil and saute half the chopped garlic.
    2. Add cooked black/red beans and mash them lightly with a wooden spoon, then add corn, 150ml of water, 1 tbsp. Hot Mexican mix and salt to taste. Stir and cook for about 10 minutes.
    3. Meanwhile, in a bowl, mix tomato/tomato passata, 1 tbsp. oil, the remaining chopped garlic, 1 tbsp. Hot Mexican Spice mix, salt and pepper to taste and, if desired, finely chopped fresh coriander (or parsley). Mix the salsa well.
    4. Spread a thin layer of the salsa on the bottom of a baking tray.
    5. Wrap 2 tablespoons of the bean mixture in each tortilla. Arrange the rolled tortillas in the baking tray and pour the remaining salsa over.
    6. Grate cheese on top.
    7. Bake in a preheated at 200°C oven for 15-20 minutes or until done.
    8. Take out the enchiladas from the oven and wait 10 minutes before slicing and serving.
    9. Serve with fresh cilantro.

    Quick Mexican chicken

    • 1 kg chicken thighs
    • 2 tbsp. Hot Mexican spice mix
    • 2-3 garlic cloves
    • 5-6 tbsp. oil
    • lime
    • tortillas
    • salt and black pepper
    • fresh coriander (optional)
    • avocado
    1. Cut 1 kg chicken thighs into equal pieces.
    2. Finely chop 2-3 garlic cloves.
    1. In a frying pan, heat 5-6 tbsp. oil.
    2. Sear the chicken until golden. If your pan is small, make it on batches.
    3. Add 2-3 garlic cloves and cook for 30-40 seconds.
    4. Add 2 tbsp. Hot Mexican spice mix and mix well.
    5. Pour 150-200 ml of water, cover and cook for 10-12 minutes.
    6. Add lime to taste and chopped fresh cilantro.
    7. Serve the chicken in corn tortillas with avocado slices and optionally more cilantro fresh chilies.
    • Download recipes (pdf)