Mexican Meals

To learn the secrets to authentic Mexican tastes, we partnered with our friend Chef Roberto Santibañez, chef/owner of NYC’s popular Fonda restaurants and author of award-winning cookbook Truly Mexican.

A native of Mexico City and Cordon Bleu honors graduate, Roberto is a renowned global ambassador for Mexican cooking.  He inspired some great new recipes starring Mexico's signature ingredient, chile peppers. 

New Products

Inspired by authentic recipes and developed by Chef Roberto Santibañez and our team, our new and unique Mexican items offer the flavors, textures, colors, and heat levels of traditional Mexican cuisine.

One of our featured items, adobos, are key building blocks for Mexican cooking, used as sauces and rubs to bring great flavor to many dishes. We've used these pastes in our delicious Ready-to-Cook Fajita Meats & we're excited to bring them to your kitchen, too! "Each paste uses a different Mexican chile pepper for its base," Roberto said. "That's what creates each distinct, complex flavor profile & makes it especially great with different proteins."

Mexican meals when you don't have time to cook!


Chile peppers

Chef Roberto Santibañez says chile peppers are the signature flavor of Mexican cuisine. Because peppers make Mexican food so deeply flavorful, there's no need for added sugars. Here's a guide to his favorites and how we've used them in some Mexican-inspired Wegmans brand products.   

Sauce peppers

"We call the smaller, hotter peppers 'sauce peppers' because they're used to create powerful hot sauces," says Chef Roberto. "You only need a dollop to ignite your taco and impart zest to other dishes."

Jalapeño

Flavor: Sharp, pleasantly grassy
Heat: Moderately spicy to spicy
Use: Raw, roasted, boiled, stuffed
ProductFood You Feel Good About Ancho Chipotle Pepper Adobo (chipotle peppers are dried jalapeños)

Serrano

Flavor: Like jalapeños but more intense
Heat: Spicy to very spicy
Use: Raw, roasted or boiled
Product: New Food You Feel Good About Avocado Sauce

Habañero

Flavor: Aromatic, tropical, almost fruity
Heat: Extremely spicy
Use: Raw or roasted

Cooking peppers

Larger peppers, known as cooking peppers, have a milder impact. "Because seeds are where most of the heat is," says Chef Roberto, "don't discard them. Use them to add body and flavor to a dish, not make it explode."

Guajillo

Flavor: Earthy, woodsy
Heat: Mild
Use: Dried, toasted
Product: New Food You Feel Good About Guajillo Pepper Adobo

Poblano

Flavor: Subtly sweet with a slight grassy, bitter edge
Heat: Very mild
Use: Roasted, stuffed
Product: New Food You Feel Good About Green and Red Chile Sauces

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