Chayote squash, green beans, red potato, and zucchini. Topped with an ancho and guajillo peppers sauce.

Sliced apple, broccoli, toasted almonds, roasted kale, and sweet potato slow-cooked in a fire-roasted tomato and pasilla pepper.

Asparagus, spinach, and green bell pepper slow-cooked in a roasted jalapeno sauce. 8 oz each piece.

Butternut squash, bell peppers. Topped with Oaxaca style black beans.

1 of the favorite of our vegan tamales. Shredded jackfruit, green beans, potato, and carrots. Topped with our signature Vegan red New Mexico red chili sauce.

Superfood tamale! Bok Choy, quinoa, blueberries, and sweet potato. Topped with New Mexico green chili.

If you are looking for an adventurous flavor, this is your tamale! Roasted fennel, zucchini, red bell peppers, plum tomato, Mediterranean style olives, and capers and topped with our signature Pueblo green chili sauce.

Four mushroom combination, collard green, Anasazi beans slow-cooked in a red guajillo pepper sauce.

Classic Ratatouille recipe with a Mexican twist. Drizzle with a light jalapenoo sauce.

A lovely combination of red bell peppers, spinach, tomato, and roasted jalapenoo sauce.

Another superfood option. 3 root vegetables, 3 squash variety, 2 orange vegetables, 2 green vegetables and topped with our signature New Mexico red chili sauce.

Looking for spicy and delicious! Roasted poblano pepper, chipotle sauce, seared tofu, and roasted green bell pepper.

Looking for another superfood meal! Amaranth leaf, garbanzo beans, sweet potato. Topped with mole Verde, a light serrano tomatillo sauce, and fresh herbs.

3 squash, 3 fruit, 3 pepper, 3 beans. Delicious combination, offered in the fall and winter seasons only. Don't miss it. It is one of a kind flavor. Sometimes we bring it in the summer depending on our local producers. Stay tuned.

Absolutely delicious! Love roasted veggies, this is your tamale.

Combination of red dry chilies, roasted almond, cinnamon, and Oaxaca chocolate.

Authentic family recipe! Almost 30 ingredients, roasted dry chilies, nuts, herbs, chocolate, variety of vegetables, and fruits. Topped with black olives and eggs. Simply delicious! 12 oz each piece.

Tablecloth Stainer Medium spicy Red Mole with chicken, pork and fruit. Topped with roasted sesame seeds.

Combination of sweet and savory flavors for the region of Juchitan, Oaxaca. Shredded chicken, roasted pineapple, almonds, and raisins. Topped with smooth guajillo pepper sauce. 12 oz each piece.

Mild yellow mole served with beef, roasted red ancho pepper, squash, chayote, potatoes, and green beans. 12 oz each piece.

Red achiote sauce, fresh herbs, and tender beef. Each piece 12 oz.

Classic New Mexico red chili sauce. Each Piece 12 oz.

Pueblo green chili with potatoes and carrots. Every year we get freshly roasted chilis from Pueblo, Colorado. Each piece 12 oz.

Pueblo green chili with roasted turkey, potato, carrot, poblano pepper, and Jack cheese.

Roasted pepitas, almonds, sesame seeds, tomatillo, serrano, and slow-cooked pork.