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.



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

Calling All Hot Heads

We want your help. Okay not want – need. You got any idea how many chile festivals there are out there? No? We don’t either – not a blooming idea. But heck, we know it’s a lot. So why not tell us about your favorite chile festival. Maybe it’s one in your own neighbourhood. Maybe it’s one you discovered on your travels (personally we’d like to go to Chilifest Finland or how about the Sawtell Chilli Festival in Australia?).

COLLAGE 1A faithful Chile Trail follower in London, England sent us these pics from the Festival of Heat – London’s first chile (or chilli as they insist on spelling it) festival held at the Spitalfields City Farm in east London. Kind of makes you want to hop on a plane, doesn’t it?


So share your favs. Send us photos. Tell us how you gave your tongue a 3rd degree burn when you sampled that too-hot-to-trot hot sauce. Regale us with the jalapeno contest you won (or lost).

The Chile Trail awaits.