It started with two friends, a stove, and a lot of laughing.
it’s pronounced “perry-KOO-a”
but you can just call us delicious
It's salsa macha's cooler cousin: dried chiles, nuts, and seeds in a rich, crunchy oil. Spoonable heat you drizzle, dunk, and pile onto everything.
[PLACEHOLDER: real footage of the chili crisp being made, coming in November]
Toasty, nutty, a little smoky. Unexpected but familiar. You'll swear you've had it before, then realize you haven't.
Same crunch, different soul. Ours leans on Mexican chiles, nuts, and seeds: warmer and earthier, less salty-umami, more cocina. If Asian chili crisp is all about that savory, garlicky punch, ours is toastier and a little sweeter, built on the flavors of a Mexican kitchen.
Toasty chiles with a warm, honeyed finish.
The one that surprises people. Mellow heat, a little sweetness, and that nutty crunch underneath. Hard to stop at one spoonful.
Deep, roasty, a little moody.
The chiles do the talking here: low heat, big smoke, like something pulled straight off the comal. Made for eggs, beans, and anything grilled.
The bold one.
Real heat, but still toasty and nutty underneath, so it's flavor first and fire second. For the people who reach for the hot sauce before they've even tasted the food.
All the flavor of the crisp, none of the crunch.
Just a rich, chile-infused oil you drizzle at the end. A little goes everywhere: eggs, pizza, soup, a plate of avocado. Your hot honey, but make it Mexican.
Eggs, tacos, pizza, noodles, avocado toast. Anything that could use a little más. If it's food, it probably works.
Answer all three first.
Just joking, but it really is that good!
[STORY COPY: to be written with Emma]
