una vez mas

We can only go so long before we need to stock up on Latin favorites. Most of these offerings can be frozen, and they all make it easy to feed and please a crowd.

Carnitas are back! We cook pork shoulders for hours, shred, and cryovac pack it so all you need to do is reheat and crisp it in a pan. You can stuff your carnitas in Tehachapi grain project’s tender Sonora flour tortillas, or all-natural yellow corn tortillas, made fresh for us on Wednesday morning by La Princesita, a family run tortillaria that has been around since 1972 and is the 2022 winner of the KCRW and Gustavo’s Great Tortilla Tournament.

For raw provisions, we’ve got Peads and Barnetts’s chorizo, wild, local swordfish, and free range chicken thighs. 

To sauce any of these, we’ve got our classic green tomatillo salsa and chimichurri.  We love using the tomatillo salsa for braising chicken thighs. And chimichurri is a bright, herby, Argentinian sauce that’s great on steaks, chicken, fish, roasted potatoes, rice or black beans. 

Mel’s making chicken posole with chicken bone broth, hominy and mild red chile, which you can garnish to your heart's desire. Cilantro, avocado, green cabbage, radishes, and limes will be in the produce box. You’ll need tortilla chips to go with it, so we have “esquisitos chips” from La California, the closest tortillaria we could find. 

To stock your freezer and have on hand for breakfast, lunch, or dinner are Delmy’s  pupusas. This week, we’re offering her classic bean and cheese pupusas in the familiar white masa, as well as my favorite, loroco and cheese pupusas in Kernel of Truth’s organic blue masa. Loroco is the green flower bud of a native Central American vine and a traditional filling for pupusas. They come with Delmy’s exceptional salsa and curtido (cabbage slaw), and they’re also great with a drizzle of El Salvadorean crema. This week we also have Delmy's black beans and fried plantains that simply need to be reheated. Serve these alongside any of this week’s offerings, or simply over rice with our chimichurri on top.

Burritos Las Palmas’s Zacatecan-style burritos are wrapped in Mejorado’s prized flour tortillas and have three different fillings to choose from: refried beans and Chihuahua cheese, shredded beef birria, or “con todos” with birria, refried beans and cheese.