Of course, we’re talking about Mel’s carnitas. 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, wagyu denver steaks, wild, local swordfish, and free range chicken thighs as well as boneless, skinless breasts. 

To sauce any of these, we’ve got our classic green tomatillo salsa and chimichurri, a bright, herby, Argentinian sauce that’s great on steaks, chicken, fish, roasted potatoes or grilled summer squash (which will be in the produce box.) And to serve alongside any of this week’s meat (or simply snack on) there’s also Gimmedat’s incredibly refreshing and versatile escabeche (pickled onion, jalapeno, carrots, cauliflower, and chayote.)

There will be avocados, limes, cilantro, onion and tomatoes in the box to make pico de gallo or guacamole and to scoop it all up, we have “esquisitos chips” from La California, our local fave. 

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

And Yonette Alleyne of Caribbean Gourmet is making us another round of Jamaican style patties- traditional hand pies packed with either spiced ground beef or vegetables in a flaky pastry dough. If you want to add some heat to the patties (or anything else on this menu), grab a bottle of Yonette’s habanero hot sauce.

For something sweet to sip on or elevate your cold coffee concoctions we have a healthier horchata (blended rice, oat milk, cinnamon, dates and agave) that is reminiscent of the taco stand treat, but free of refined sugars and dairy. Or if you prefer something sweet to nibble on (perhaps with your plain coffee) we are getting more pionono cakes from the Grand Casino Argentinian bakery in Culver City. Versions of this cake exist throughout South America, and this one is made of thin sponge cake rolled around dulce de leche filling, then dusted with powdered sugar. The entire cake serves 4-6, but we also have individual slices that show off the cake's pinwheel form.