These blends represent a fraction of the flavors we provide to our talented friends at Katalina’s. We’re proud to contribute tasty flavors to their breakfasts, lunches, and brunches!
Chorizo: Turn your unseasoned ground pork into traditional Mexican chorizo, use as a dry rub on chicken, or sprinkle over your eggs! It has a little bit of a kick and a whole lot of depth.
Mole Seasoning: Use as a dry rub, or toast the spices to start the sauce for Mole Poblano — a rich and complex Mexican gravy-type sauce filled with chilies and cocoa. Notable for its use of Urfa Chilies, a smoked Turkish Chipotle-style pepper with faint raisin notes.
Spicy Hot Cocoa: The addition of cayenne separates this version from our more traditional Sweet Hot Cocoa. Essentially Mexican Hot Chocolate.
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We’re very happy to share the memorable dish we made for the 2026 Apron Gala attendees. We cherish food as an opportunity to bring people together. It’s exciting and rewarding to make delicious treats, share them with people, and teach others how to make them themselves. For those of you looking to recreate this dish at home, please see the corresponding recipes for Pickled Red Onions, Cilantro...
Recipe by Mike Grosh Ingredients 1 cup Fresh Cilantro, chopped (large stems removed) 3 tablespoons Lime Juice (we recommend freshly squeezed) 1 Garlic clove 1/2 teaspoon Pacific Blue Sea Salt 1/2 cup Hemp Hearts (shelled hemp seeds) 1/2 cup Water Optional: Avocado Greek yogurt Olive oil Chimichurri Blend Salsa en Polvo Blend Procedure Combine the top six ingredients in a blender. Taste and...
Recipe by Mike Grosh Jamaican Jerk (Omni and Vegan Variants) Vegan Ingredients 2 20oz cans Young/Uunripe Green Jackfruit in Brine (drained weight appx 12 oz) 2 tablespoons Better Than Bouillon Vegetable base 1 2oz (56.6g) pack Jamaican Jerk blend Water Optional: Orange Juice as a replacement for or blended with the water. Procedure Jackfruit preparation: drain the Jackfruit brine from the cans....