Wrap baby lobster tail, lettuce, and fruit salsa in a corn tortilla. Top with an equal parts blend of our Southwest Chipotle Sauce and sour cream or Mexican crema.
Wrap baby lobster tail, lettuce, and fruit salsa in a corn tortilla. Top with an equal parts blend of our Southwest Chipotle Sauce and sour cream or Mexican crema.
Layer carnitas, grilled poblano peppers, onions, jack cheese on a torta bun spread with Southwest Chipotle Pesto.
Smother both sides of a toasted torta roll with a 50/50 blend of Southwest Chipotle Pesto and mayo. Add a chile relleno (baked or fried), sliced avocado, and fresh shredded cabbage for this delicious sandwich.
Flavored mayos and aiolis are a breeze to make with Armanino sauces.
Fill half a flour tortilla with pork chorizo, sautéed tomatoes and jack cheese, fold the other half over. Cook till golden brown. Top with Southwest Chipotle Pesto.
Spread Southwest Chipotle Pesto on your favorite tortilla and fill with grilled chicken, jasmine rice, grilled peppers and onions, avocado, and fresh lettuce. That’s a wrap.
Fill your favorite tortilla with scrambled eggs, roasted potato, spinach, jack cheese and drizzle spicy harissa sauce on top.
Barbacoa (we love the recipe on Serious Eats), grilled flour tortillas, avocado, baby heirloom tomatoes, crispy red onions, Queso Fresco, finished with Harissa Sauce.
Layer jack cheese, scrambled eggs, green onions, and cilantro on top of fresh tortilla chips. Add a dollop of Mexican crema and Chimichurri Sauce.
On a lightly toasted soft roll, add mashed avocado, crispy carnitas, a fried egg and top with Armanino Chimichurri Sauce.
Spread mayo on both sides of a soft roll, add mashed ripe avocado, top with crispy pork carnitas, a fried egg and finish with a generous spoonful of Chimichurri Sauce.
Use your favorite tortilla and fill it with scrambled eggs, market steak, cheddar cheese, black beans, pico de gallo, rice and Armanino Chimichurri Sauce.
Finish savory grilled chicken skewers with Argentinian Chimichurri Sauce.
Combine red quinoa, corn, avocado, EVOO, and salt. Top with fresh cilantro, chopped onion, tomato, and corn, finished with Cilantro Pesto.
