Taco Trio Seasoning Set
Our premium award winning true-to-culture seasoning in Al Pastor, Carnitas, and Tinga was chef-curated to bring you bold flavors at home that make you feel like you’re eating the best tacos across regions of Mexico! Choose from 3-pack, 6-pack, or 12-pack options!
- Made with fruity ancho and mild guajillo chiles along with earthy achiote, this chef-curated premium seasoning has a smoky flavor with hints of sweet pineapple and tangy citrus.
- Made with aged black garlic, meaty porcini mushroom, and warming cumin, this chef-curated premium seasoning has an earthy flavor with notes of umami richness.
- Made with bold chipotle morita, sweet panela and tangy tomato, this chef-curated premium seasoning adds tang and heat to any dish.
Simply season your desired protein and cook with oil for 15-20 minutes. We’re plant-forward and love adding to sliced or shredded mushroom varieties, crumbled extra-firm tofu, rehydrated soy protein curls and crumbles, shredded jackfruit, beans, and so much more.
Al Pastor Seasoning: Sea Salt, Pineapple Powder, Annatto, Guajillo, Cumin, Ancho, Garlic, Panela, Smoked Paprika, Coriander, Black Garlic Powder, Dried Lime Peel, Mexican Oregano, Nutritional Yeast, Pasilla, Black Pepper, Rice Concentrate, Apple Cider Vinegar Powder, Tangerine Oil
Carnitas Seasoning: Sea Salt, Cumin, Guajillo, Mexican Oregano, Black Garlic Powder, Tomato, Dried Lime Peel, Porcini Powder, Nutritional Yeast, Ancho, Black Pepper, Onion, Orange Fruit Powder, Rice Concentrate, Tangerine Oil
Tinga Seasoning: Onion, Tomato, Sea Salt, Garlic, Chipotle, Shallot, Panela, Nutritional Yeast, Cumin, Apple Cider Vinegar Powder, Mexican Oregano, Red Miso Powder, Black Pepper, Rice Concentrate, Black Garlic Powder, Sunflower Oil (Contains Soy)
Premium Real Ingredients
Al Pastor comes to us from central Mexico with origins in Puebla. It’s typically prepared with marinated pork meat stacked on a trompo (vertical spit grill) similar to shawarma. This dish's flavor profile includes smokey notes of mild guajillo chile, earthy achiote paste which give it its distinct color, and pineapple.
Recipes vary from family to region sometimes including notes of cinnamon, clove, cumin and more. Some of the most skilled taqueros are known to catch falling shreds of Al Pastor with a tortilla lined hand and top each taco with a small slice of grilled pineapple, diced onion, minced cilantro, and salsa of choice (we prefer salsa de aguacate).
Carnitas comes to us from the state of Michoacan. It’s typically prepared with pork meat submerged in lard and cooked in a large copper cazo/pot for long periods of time, and served shredded on tortillas, tortas, and more. This dish's flavor profile includes bold, savory meat with notes of tangy citrus and aromatic oregano.
Recipes vary from family to region including notes of marjoram, peppercorns and sometimes even include soda. Some taqueros use their trusted wooden blocks and cleaver to shred and chop shreds of Carnitas, pile into a tortilla, and top each taco with diced onion, minced cilantro, and salsa of choice (we prefer salsa roja).
Tinga comes to us from central Mexico with origins in Puebla. It’s typically prepared with shredded chicken stewed in a sauce made of tomato, garlic, onion and chipotle, and served on crunchy tostadas. This dish's flavor profile includes smokey notes of chipotle chile, tangy tomato which give it its red hue, and stewed onions.
Recipes vary from family to region, sometimes including dried chipotle morita, chipotle meco or chipotles in adobo creating different flavor intensities of smoked chile. Many food stands in mercados throughout Mexico City will serve tostadas de tinga that layer refried beans atop the tostada and garnish with shredded lettuce, crema, and crumbled cheese.