Marcelo Sanchez

Chilli Peppers

Kitchen secrets

Our best tips for our best chefs.

Chilli Peppers

What better to represent Mexico than Chilli Peppers? Let’s face it, we love to spice things up, and we know the perfect Chilli Pepper for each dish. Fresh or dried, join us to classify them.

    FRESH

  • Jalapeño
  • Poblano
  • Mirasol
  • Serrano
  • Bola
  • Anaheim
  • Chilaca

    DRIED

  • Chipotle
  • Chile ancho
  • Guajillo
  • Chile seco
  • Cascabel
  • Colorado
  • Pasilla

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Cooking Utensils Guide

Kitchen secrets

Our best tips for our best chefs.

Cooking Utensils Guide

When it comes to cooking, there are hundreds of utensils we can use, that’s why sometimes it could get difficult to give each of them the proper use, and most of the time we end up using what’s handier.

At San Marcos we want you to know everything you need to give the best of you in the kitchen, that’s why we will tell you the right use to every kitchen utensil you may have. Knowledge is power, and in this case, a better cooking experience.

  • Pots: Use these to cook, boil and mix soups, vegetables, stir-fries and other dishes.
  • Pans: Fry, boil and cook. Iron pans distribute the heat better and can be used in the oven.
  • Baking Dish: Excellent for baking casseroles and other dishes.
  • Spatulas and Spoons: Wood, metal or plastic, just make sure they don’t make scratches in your pots and pans.
  • knife: Keep them sharp, a dull knife increases the probability of cuts and won’t fulfill its function.
  • Can opener: Great for opening your favorite San Marcos Chilli Peppers and other canned products.
  • Cutting board: Ideal to cut the fruits and vegetables for your salads.
  • Measuring spoons and lids: ¿Why calculating when you can measure everything up?
  • Strainer: From draining pasta to separating your Mexican beans, you will need one of this.
  • Potholder and Oven Mitt: Prevent burns when handling pots, pans and hot dishes.

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Mexican Sayings

One delicious culture

Get to know Mexican traditions and culture though its amazing cuisine.

Mexican Sayings

In Mexico we have tasty food, not only for your palate, but for your ears too! Yes, our cuisine is so important to us, it has inspired Mexicans to popularize some sayings such as “A darle que es mole de olla” (Let’s do it like we make mole), “Pareces ajonjolí de todos los moles” (You suit everything just as the sesame seed suits every mole) or “Salió más caro el caldo que las albóndigas” (The broth was more expensive than the meatballs).

This tradition has been handed down from generation to generation, helping preserve our identity. Here you have some of our favorites.

  • Más mexicano que el mole
  • Botellita de jerez, todo lo que me digas será al revés
  • Echarles mucha crema a sus tacos
  • El que nace pa´ tamal, del cielo le caen las hojas
  • Hay que medirle el agua a los camotes
  • De lengua me como un taco
  • Para todo mal mezcal, para todo bien también
  • Gallina vieja hace buen caldo
  • Barriga llena, corazón contento
  • Sólo la cuchara sabe lo que hay en el fondo de la olla
  • Vamos a echarnos un taco de ojo
  • Este arroz ya se coció
  • Se comieron la torta antes del recreo
  • No te hagas rosca
  • Pareces pepita en comal
  • Está pariendo chayotes
Those are sayings you will hear every day in Mexico. Do you know another one?

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Mexican Apron

One delicious culture

Get to know Mexican traditions and culture though its amazing cuisine.

Mexican Apron

A chef’s best friend, our apron follows us wherever we go: grocery shopping, seasoning the main dish, even while washing the dishes it is there, attached to us, one of our most beloved items when it comes to Mexican cuisine.

At first, the European merchants where the ones who wore it back in the 20th century, but cooks were the ones who were more concerned about its greatness in the kitchen. There are different styles, but there’s no doubt that the Mexican one is a special one.

Its beauty is based not only on its colors and ornaments, but specially on its functionality, as it’s the perfect place to put small utensils while we cook. Keys, recipes, candies, money, even small peppers, you name it, Mexican chefs have everything they need, kitchen wise or not, on their apron.

Why is your apron important to you? Let us know its personal value.

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Saint bean cream with chipotle

If you try them, you get stung

We present you our video recipes, tutorials so that you can take them out of the can and prepare delicious dishes.

 Recipes   •   San Marcos   •   Saint bean cream with chipotle

Saint bean cream with chipotle

Ingredients:

 

  • 8 cups of cooked bayos beans
  • ½ chopped onion
  • 4 chopped garlic cloves
  • 290 g of San Marcos Chipotles
  • 2 epazote branches
  • 2 cups of cream
  • 1 liter of chicken broth
  • 2 Tablespoons oil
  • 1 chopped avocado
  • 4 cups of corn tortilla cut in slices
  • 4 Tablespoons chopped parsley
  • 300 g of chopped cheese
  • Salt and pepper to taste

Instructions:

01. Cool your onion and garlic, add the beans and let it sit for 10 minutes, then add the Chipotles, epazote and pepper, let that boil.

02. Let that cool for a few minutes and blend it with cream, put it back to the heat and pour the chicken broth in.

03. Cook until lightly thick and finally serve with the tortillas, avocado and cheese.

¡Delight everyone at home with this divine flavor!

Yielding tips

Remove the excess fat
Has it ever happened to you that your dishes turned out greasier than you expected? Don’t worry, sometimes mistakes can happen, but there’s nothing that a paper towel can’t solve instantly.

As we know, sometimes there are situations where the excess is not removed with a piece of paper towel, so we recommend the following advice: Wrap a couple of ice cubes inside of the paper towel and pass them on the surface of the food, you will see how the excess disappears and your dish will look incredible again.

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Tlalpeño broth with cheese and chipotle

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We present you our video recipes, tutorials so that you can take them out of the can and prepare delicious dishes.

 Recipes   •   San Marcos   •   Tlalpeño broth with cheese and chipotle

Tlalpeño broth with cheese and chipotle

Ingredients:

 

  • 1 Chicken Breast without skin
  • 6 Carrots cut in squares
  • 100g cut Green Beans
  • 1 Tbsp Olive Oil
  • ½ cut Onion
  • 1 chopped Garlic Clove
  • 4 Tomatoes cut in squares
  • 4 pieces of Chile Chipotle San Marcos
  • 1 sprig of Epazote
  • 100g Quesillo
  • 1 Avocado
  • 2 Lemons
  • 1 pinch of Salt

Instructions:

01. Cook the chicken pieces in a pot over medium heat with the carrots, green beans, onion and one clove of garlic in water. Once that is cooked, remove it and shred it.
If needed, strain the broth and pour it back to the same pot with the rest of the ingredients.

02. Heat some oil in a frying pan over medium heat, once it is hot add the onion, garlic and tomato. When the tomato changes its color, add one San Marcos Chipotle and season.

03. Cook for 5 minutes, blend and try it to taste the level of spiciness. Now is the moment to add another San Marcos Chipotle if you want your dish to be spicier.

04. Add the tomato sauce and the epazote to the broth. Keep cooking to integrate the flavors.

05. Serve with strings of quesillo, avocado cubes, San Marcos Chipotles and a dash of lemon juice.

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Papas con chorizo and jalapeños (potatoes with sausage)

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We present you our video recipes, tutorials so that you can take them out of the can and prepare delicious dishes.

 Recipes   •   San Marcos   •   Papas con chorizo and jalapeños (potatoes with sausage)

Papas con chorizo and jalapeños (potatoes with sausage)

Ingredients:

 

  • 1Kg Cooked Potatoes cut in squares
  • 4 Big Tomatoes cut in squares
  • 1 Big Onion cut in slices
  • 250g Chorizo
  • 8 San Marcos Jalapeño Slices
  • Salt and Pepper

Instructions:

01. Fry the crumbled chorizo in a pan with very little oil. Once it is fully fried, remove and reserve.

02. Fry the onion in the same pan with the chorizo fat until transparent, add San Marcos Jalapeños and blend.

03. Once everything is fried, add the tomatoes and season for 5 minutes or until the tomato is soft and liquid.

04. Add the tomato sauce and the epazote to the broth, and keep cooking it to integrate the flavors.

05. Add the potatoes and the chorizo, and mix everything. Let it boil.

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Picadillo stuffed jalapeños

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We present you our video recipes, tutorials so that you can take them out of the can and prepare delicious dishes.

 Recipes   •   San Marcos   •   Picadillo stuffed jalapeños

Picadillo stuffed jalapeños

Ingredients:

 

  • San Marcos Jalapeño Peppers
  • ½ kg Ground Beef
  • 1 Potato
  • ¼ Onion
  • Oil
  • 2 Eggs
  • Toothpick
  • 1 cup Flour
  • Salt and Pepper

Instructions:

01. Cook the San Marcos Jalapeño Peppers on a comal.

02. After 15 minutes, put them inside a plastic bag for them to sweat. This will make them easier to peel and the flour and egg will stick better.

03. Chop the onion and the potato in small squares.

04. Pour the seasoned meat in a pan with oil until golden. Add the onion and the potato, and turn the heat off when the potato is soft.

05. Make a small opening in each pepper and remove the seeds. Fill them with the picadillo and use the toothpicks to close them. In a plate, put the flour and pass each pepper through.

06. Mix the whites of two eggs until they rise. Add each yolk one by one and mix again.

07. Heat the oil.

08. Pass each jalapeño through the egg mixture and pour it into the hot oil. Once they are golden on both sides, drain in absorbent towels. Ready to enjoy!

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San marcos tlayudas

If you try them, you get stung

We present you our video recipes, tutorials so that you can take them out of the can and prepare delicious dishes.

 Recipes   •   San Marcos   •   San marcos tlayudas

San marcos tlayudas

Ingredients:

 

  • 2 Tbsp Vegetable Oil or Lard
  • 1 can of San Marcos Refried Beans with Chipotle (580g)
  • 4 Tlayudas
  • 1 Small Cabbage or Lettuce
  • 200g Quesillo
  • ½ cup of sour cream
  • 1 can of San Marcos Pickled Green Rajas (215g)
  • 2 Red Tomatoes (optional)

Instructions:

01. Fry the oil or lard with the San Marcos chipotle beans.

02. Toast the tlayudas on a comal on both sides until crispy. Spread a thin layer of beans with a spatula.

03. Serve with lettuce, quesillo and cream.

04. For decoration, add San Marcos Rajas and slices of tomato.

San Marcos Tip. You can use extra-large flour tortillas instead of tlayudas.

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Chipotle meatballs

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We present you our video recipes, tutorials so that you can take them out of the can and prepare delicious dishes.

 Recipes   •   San Marcos   •   Chipotle meatballs

Chipotle meatballs

Ingredients:

 

  • ½ Kg Ground Beef, Pork or Mixed
  • ¼ Chopped Onion
  • 1 Chopped Garlic Clove
  • 1 tsp Salt
  • ¼ tsp Black Pepper
  • 1 Egg
  • 100g Panela Cheese Chopped in squares
  • 750g Red Tomatoes
  • ¼ White Onion
  • 1 Big Garlic Clove
  • 1 can of San Marcos Chipotles (215g)
  • ½ tsp Salt
  • 2 Tbsp Vegetable Oil

Instructions:

01. Mix the first six ingredients with a fork.

02. Form your meatballs and put one cheese square in the middle.

03. For the broth: Blend the tomatoes, white onion, garlic and chipotles with ½ cup of water.

04. Fry the broth with some oil, let it boil for 10 minutes and add the meatballs for another 15 minutes. Serve while hot.

San Marcos Tip. You can also stuff your meatballs with boiled eggs.

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