Julia’s Mexican Restaurant
Category: Mexican Pantry — page 5
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Mexican Pantry
Clásico, Habanero or Twist? The Best Tajin Flavor for Each Job
Clásico, Reduced Sodium, Habanero, Twist or Fruity Chamoy? What each Tajín product is for, its sodium per serving and which size to buy.
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Mexican Pantry
Paste, Jar or Powder? A Buyer’s Guide to the Best Mole Sauce to Buy
The best mole sauce to buy: pastes, ready-to-serve jars and powders compared by style, allergens and prep, plus how to thin and finish mole paste.
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Mexican Pantry
Roja, Verde or Macha? Shopping Smart for the Best Jarred Salsa
The best jarred salsa for chips, cooking and heat: red, green, chipotle, organic and salsa macha jars compared by ingredients, sodium and style.
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Mexican Pantry
Smart Swaps: The Best Tajin Alternative for Fruit, Corn and Rims
Out of Tajín, or want less salt or more heat? A Tajin alternative for every reason, a five-way comparison and a three-ingredient blend to mix at…
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Mexican Pantry
Tablets, Discs or Powder: The Best Mexican Hot Chocolate
Ibarra, Abuelita, Taza or Oaxacan chocolate de mesa? The Mexican hot chocolates worth buying, how they differ, and how to froth a cup with a molinillo.
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Mexican Pantry
Mild, Hot or Salt-Free: The Best Taco Seasoning to Buy
The best taco seasoning for every kitchen: mild, hot, low-sodium, organic and restaurant-size blends compared, plus how to mix your own.
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Mexican Pantry
Real, Imitation or Blend? The Best Mexican Vanilla to Buy
How to tell real Mexican vanilla from imitation and tonka-based bottles, plus the pure extracts, pastes and Veracruz beans worth buying.
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Mexican Pantry
Mexican Pantry Staples: What to Stock, Why, and How to Store It
Mexican pantry staples worth keeping: dried chiles, masa harina, Mexican oregano, chipotles, achiote, piloncillo, with a starter list and storage tips.