Chile Jelly from Oaxaca
Excerpt from Ari’s Top 5 enews Spicy sweet spreads to start—or finish—your day with Oaxaca ought to be classed with world culinary capitals like Paris; there is so much culture, so much … Continued
Pasilla de Oaxaca Chiles from Epices de Cru
Excerpt from Ari’s Top 5 enews A great way to perk up a pot of soup, a salad, or beef stew When one of the most quality-centric suppliers we have, a … Continued
Pasilla de Oaxaca Chiles Pineapple & Jicama Salad Recipe
This Mexican recipe deliciously combines jicama with pineapple, lime juice and chiles. In its native Mexico, jicama (aka: ‘Mexican Yam’) is often combined with chili powder, fresh citrus fruits, … Continued
Cuna de Piedra from Mexico
Excerpt from Ari’s Top 5 enews Amazing artisan chocolate bars by Cuna de Piedra arrive in Ann Arbor The story of cacao cultivation starts something like 1500 years ago, a long way … Continued
Chocolate Raisin Babka from Zingerman’s Bakehouse
Excerpt from Ari’s Top 5 enews Lots of dark chocolate, Red Flame raisins, and a splash of cinnamon in a traditional Jewish sweet bread I’m going to stick my neck out … Continued
Roasted Cumin Quesadilla With Guacamole Recipe
A quick and easy roasted pepper and cumin quesadilla recipe from our friends at Épices de Cru. A great showcase of the power of a single spice!