Stay at Home Cinco de Mayo with 30% off at Los Chileros

Yes, you read that right. 30% off everything at Los Chileros. Are we mad? Of course we are (but you knew that already). Now before you get all giggly and giddy and run around the back yard in your birthday suit, it’s for three days and three days only. I mean, we’re crazy but not that crazy. You’ve got from today through Sunday (April 26th) to get your skates on start clicking that mouse with wild abandon.

So go to the Los Chileros website and start shopping. Enter the promo code SAFE to get your discount. It’s that easy.

If you need inspiration, we’re sharing our recipe for Citrus lamb with achiote and habanero. Yes, a discount and a recipe. So don’t be looking for a Christmas card from us this year, okay? Achiote is a real find (note to self: add to your Los Chileros shopping basket). It’s got an earthiness about it and lends a show stopping red hue to your food. For this baby, we’ve blended it with orange juice and some habanero. Well hello sunshine!

So what are you waiting for? Get shopping. Get cooking and remember…Keep calm and eat chile.

Citrus lamb with achiote and habanero

Serves 4

1.5 lb. cubed lamb shoulder

¼ package (.875oz/25g) achiote paste

8 oz orange juice (we used blood orange juice because we’re fancy)

½ tsp habanero chile

½ tsp salt

1Tbsp vegetable oil

To garnish, your choice of:



Diced white onion

Chopped tomatoes


Extra habanero chile

Lime wedges

Sliced radish

Crumble the achiote paste in a bowl that is large enough to hold the lamb. Add the orange juice and whisk until the paste is blended into the liquid. Add the habanero chile powder and salt and then the lamb. Stir to coat. Cover and place in the refrigerator for 2-4 hours, giving it a stir every now and then.

Remove the lamb from the refrigerator. Preheat oven to 250°F.

Heat a skillet to medium high heat. Add the oil to the skillet and brown the lamb in batches. Put the browned lamb in an ovenproof casserole, add the marinade to the skillet and cook for a minute until reduced slightly. Pour the marinade over the lamb, cover and place in the oven. Cook for several hours until the meat is tender but still holds its shape. Serve as is, or increase the oven temperature and crisp the meat. Serve on tortillas with your choice of toppings.

Eat until you’re too full to move.



Vegetarian posole stew

We’d like to be the first to say Feliz Cinco de Mayo. It’s always a red-letter day here at Chile Trail HQ but even more so this year because – drumroll please – it falls on a Saturday. Can you believe it? No, we can’t either. Let’s just say that it’s Cinco & Seis de Mayo. Heck, let’s throw in Friday too and call it Cuatro, Cinco, Seis de Mayo. Ok, maybe a bit too long but you get the point.

So you know what’s on our minds. Yep, food. Everyone has a favourite but we’ve got a couple of thoughts (naturally).

Number one: make sure there’s a lot of it. There is nothing worse that running out of food and drink. People, your guests are hungry. They’re thirsty. Stock up.

Number two: variety. You’ve got your mole, you’ve got your guacamole, you’ve got your tres leche cake. This is a time to test the architectural endurance of your dining room table. We’re talking heaving folks.

Number three: delegate. You didn’t actually think we expected you to cook all that food, did you? Of course not. When someone asks what they can bring, tell ‘em. And when you ask us – and we know you will, right? – we’ll be bringing a pot of posole.

Now you know posole, but this one is vegetarian and vegan, all in one lip smacking tasty bowl of happiness. It’s so good that even the most committed carnivores will be pushing over old ladies to get a bowlful. But please don’t. There’s plenty to go around.

Vegetarian posole stew

1-12oz package of white corn posole

1-1oz package of posole spice blend

3 small zucchini, about 10-12 oz, sliced into discs (diced if larger)

2 Tbsp olive oil

1 small clove garlic, minced

1-14oz can black beans, drained and rinsed

Garnish (optional)

Chopped green onions

Chopped cilantro

Lime wedges

Sliced avocado

Place the posole in a non-reactive bowl or pan and cover with water and let soak overnight. Drain and rinse well. Put the posole in a large pot, cover with water and simmer for one hour.

Drain and add the posole mix and enough fresh water to cover. Bring to a boil. Lower the heat and cook for about 3 hours or until the posole has ‘popped’ and is tender. Check the water levels periodically and top up as needed.

Just before serving, warm the oil and sauté the zucchini over medium-high heat, just until tender. Add the garlic and cook for another minute. Stir in the drained and rinsed black beans and the zucchini into the posole. Taste and season with salt and more chile if you desire.

Serve in bowls with your choice of garnishes.

Cinco de Mayo Hot Tootin’ Sale

Okay, listen up. This is where I’d normally put everything in cap letters (LIKE THIS), but I’ve been told it’s “not polite”. So here goes…Order online and you get 25% off everything. EVERYTHING (sorry, I had to do that).



Q: What if I oversleep and wake up on the 31st and realize I haven’t ordered yet?
A: Too bad.
Q: What if I develop amnesia and forget about the offer?
A: See above.

Why are we being so ridiculously generous? Trust us, it hurts. But it’s our way of celebrating Cinco de Mayo. As Wikipedia kindly tell us, Cinco de Mayo is Spanish for the fifth of May (thanks for that guys). It commemorates the Mexican army’s 1862 victory over the French (those darn French). Now it means big time party.

And parties mean food. I’ll leave the menu up to you but why not try something different like a Mole? It’s a traditional Mexican dish and we make it easy with our Southwestern Mole mix. It will taste like you’ve slaved over a hot stove for days but you didn’t. We like that kind of thing. Or if the weather looks good, throw some steaks on the BBQ – a little Abiquiu Steak Marinade adds some extra zing.

But whatever you do, make sure you’ve got some nibbles on hand. There is nothing worse than a hungry crowd. They get restless and they get mean. We’ll be whipping up a batch of our Spicy Garbanzo Beans. They’re very easy to make (a plus when you’ve got a crowd) plus they go down a treat with a beer or margarita (or three).

So party on and don’t forge to type in those five magic letters — CINCO — to get your 25% off OKAY?

Spicy Garbanzo Beans

Makes enough for me if I’ve had a bad day or 4-6 more civilized people.

2 ½ Tbsp olive oil
14.5 oz can of garbanzo beans
1 tsp sea salt
1 tsp ground cumin
1 tsp ground green chile

Place the beans in a colander, rinse with cold water and drain. Heat up the olive oil in a large frying pan until hot but not smoking. Add the garbanzo beans – careful because they may spit. Cook over high heat until the beans are crisp and crunchy – this will take about 10 minutes depending on the heat of your stove.

garbanzo snack 1garbanzo snack 2

The beans will shrink and change in color from a light creamy color to a deeper golden brown. Try one – it should be crispy on the outside and slightly yielding inside. Remove from heat, add the spices and put back on the stove for another minute or two to toast the spices. Add a sprinkle of sea salt flakes if you like and serve hot or at room temperature.

garbanzo snack 3