So we’ve loaded this week with Latin favorites that we know you love to freeze, and have on hand for a quick and easy snack or an impressive feast to feed a crowd.
Time to stock your freezer with Carnitas of course! 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 corn tortillas, made fresh for us on Wednesday morning by La Gloria Foods. You could also stuff your tortillas with El Mexicano brand Oaxaca cheese for quesadillas times.
This week’s raw provisions are all taco friendly. We’ve got Peads and Barnetts chorizo, local, wild halibut, grass-fed hanger steaks, and free-range chicken thighs. Our classic green tomatillo salsa can dress any taco, but it’s also a great sauce to braise chicken thighs in or ladle over tamales.
Organic blue corn tamales are the product of a delicious collaboration between Tehachapi grain project and Chef Michelle and Company featuring Oaxacan blue dent corn masa filled with roasted poblano chili, queso fresco, and manchego cheese. You can steam and eat them next week or freeze them for later. They’re also delicious topped with our tomatillo salsa.
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. They come four to a pack with a side of salsa Roja. Jonathan Gold once referred to these birria burritos as one of the "finest bites in all of LA."
To stock your freezer and have on hand for breakfast, lunch or dinner are Delmy’s classic bean and cheese pupusas.The pupusas come frozen, three to a pack, with accompanying salsa and curtido (cabbage slaw). They’re also great with a drizzle of El Salvadorean crema, which we are selling as well.
Our friends at Forage are making us another batch of tortilla soup, that will be delicious and vegan as is, but you could also add beans or chicken to make it heartier. The last time we had this, I gently cooked large pieces of halibut in the soup and then garnished it with fresh lime, cilantro, avocado, and shredded cabbage for a quick seafood stew. The only thing missing were more tortilla chips on top, so this week we’ve sourced some “esquisitos chips” from the closest tortilleria we could find. La California, at the corner of Cypress and Verdugo is the neighborhood spot for masa, chilies and tortillas, with murals you can’t miss and a hand painted menu you can’t not appreciate. I will be having my tortillas soup with halibut for dinner on Wednesday night, but of course it freezes well too.
We’ve also got some organic dried dragon beans from Two Peas in Pod, that are similar to pinto beans in taste and texture and make a great creamy bean to serve with rice and everything we’re offering.
For something sweet, we have jars of Sam’s favorite dulce de leche from San Ignacio of Argentina. It's delicious on brioche, sliced apples, ice cream or your finger.