Julia’s Mexican Restaurant

Category: Mexican Pantry — page 3

Mexican Pantry Chips That Hold the Queso: The Best Tortilla Chips Dip Picks Sturdy chips for queso, guacamole and bean dip: seven bags compared by thickness, corn, oil and sodium, with what each maker says about dipping.
Mexican Pantry Valentina Mexican Hot Sauce Review: Who It Suits, Who Should Skip It Our Valentina Mexican hot sauce review: yellow vs black label, the chiles sources name, ingredients and sodium as labeled, sizes, uses and alternatives.
Mexican Pantry Kitchen Showdown: Mexican Hot Sauce vs Louisiana Hot Sauce Mexican hot sauce vs Louisiana hot sauce: chiles, aged cayenne mash, vinegar, thickness, spices, heat and uses, plus one bottle we would buy for each.
Mexican Pantry Lard, Oil or Fat-Free? The Best Canned Refried Beans The best canned refried beans by style: traditional with lard, vegetarian, fat-free, pinto and black, with fat and sodium read from each label.
Mexican Pantry Leaf or Ground? Picking the Best Mexican Oregano The best Mexican oregano to buy, from small jars to pound bags, whole leaf or ground, and how it differs from Mediterranean oregano.
Mexican Pantry Blend or Pure Extract? Our Molina Mexican Vanilla Review Our Molina Mexican vanilla review: what the label says, how the vanillin blend fits US vanilla rules, coumarin facts, and pure-extract alternatives.
Mexican Pantry Jar or Bag? Weighing Mole Paste vs Powder for Your Kitchen Mole paste vs powder: ingredients, ratios, batch size, shelf life after opening and allergens compared, with one pick on each side.
Mexican Pantry Baked or Fried? How to Choose the Best Tostada Shells The best tostada shells compared: baked vs fried, white vs yellow corn, labels and allergens, plus tostada bowls and how to crisp your own at home.
Mexican Pantry Whole, Diced or Crushed? The Best Chipotle Peppers in Adobo Sauce Seven cans of chipotles in adobo compared: whole, diced or crushed, thick or thin sauce, sodium as labeled, and how to store or freeze the leftovers.
Mexican Pantry Red, Green or Powder? The Best Enchilada Sauce Store Bought Red or green, can, jar or packet: nine enchilada sauces worth buying, from mild to hot, and how to make store-bought sauce taste homemade.
Mexican Pantry Valentina, Cholula or Habanero? The Best Mexican Hot Sauce The best Mexican hot sauce for tacos, snacks and seafood: Cholula, Valentina, Tapatío, El Yucateco and more compared by chile, heat and sodium.
Mexican Pantry Peanut, Pepita or Chickpea? Finding the Best Salsa Macha Seven salsa machas compared by chile, nuts and seeds, oil and labeled allergens, plus how this Veracruz chile oil differs from Chinese chili crisp.

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