HOW IT WORKS
Delivering every Wednesday, orders due by Tuesday 8 PM MT.
- We deliver throughout the Denver Metro Area once a week, on Wednesdays.
- Place your order by Tuesday by 8:00 PM to guarantee a Wednesday delivery. $45 minimum order. Only $5 delivery fee.
- $15 delivery fee for orders less than $45 or for orders 20miles + from our Downtown Denver address.
- Your order will be delivered to your door on Wednesday.
- Heat it and eat it or keep it in your freezer for those evenings when you want a break from cooking.
If you don't see your location in our delivery area map, contact us. We will not let you go hungry!
HEATING INSTRUCTIONS
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Barbacoa Jalisco, Carnitas, Chicharron en Salsa Molcajeteada, Chicken Tinga, Chicken with Green Tomatillo Salsa, Pastor, and Picadillo
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BOIL
Fill a large saucepot ¼ of the way with water. Boild water on high heat. Immerse the plastic-wrapped meat for about 15 minutes, stirring occasionally to avoid cold zones around food. Remove from bag and place hot food in serving dish
STOVETOP
Partially defrost meat. Remove from plastic and place in a large skillet on medium-high heat. Cover and heat for 15-20 minutes, stirring occasionally to avoid burning on the bottom.
PRESSURE COOKER
Partially defrost meat. Remove from plastic and place in pressure cooker. Pressure cook on low for 3-5 minutes.
SLOW COOKER
Partially defrost meat. Remove from plastic and place in slow cooker. Reheat on low for 3-5 hours or on high for 1-3 hours. For Pastor, add ¼ to ½ cup water to avoid meat drying out.
OVEN
Preheat oven to 375°F. Partially defrost meat and remove from plastic. Line a baking tray with aluminum foil or lightly spray with oil. Place the meat in the dish, covered. Bake for 15-20 minutes.
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Red Pork Tamales, Sweet Corn Tamales Leave your tamales in the refrigerator overnight OR defrost in the microwave on 50% power for 2-3 minutes. Turn over once. |
Remove food from packaging and place it in a medium skillet. Place 2-3 tablespoons of water in the skillet. Heat tamales, covered on a medium-high heat, turning occasionally until water has evaporated and the tamales are heated thoroughly.
Preheat oven to 375°F. Partially defrost items. Line a baking tray with aluminum foil or lightly spray with oil. Bake until crispy, about 15-20 minutes, turning once.
Partially defrost your tamales. Preheat the air fryer to 350 °F. Brush tamales with a bit of oil or water. Place them into the air fryer basket and close. Cook tamales for 5-8 minutes, turning once halfway through.
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Bean and Cheese Chimichanga, Chiles Rellenos, Crispy Rellenos, Quesadillas Leave your meals in the refrigerator overnight OR defrost in the microwave on 50% power for 2-3 minutes. Turn over once. |
Partially defrost food. Remove from plastic. In a frying pan or small skillet, heat the item on medium heat until crispy, turning over once.
Preheat oven to 375°F. Partially defrost items. Line a baking tray with aluminum foil or lightly spray with oil. Bake until crispy, about 15-20 minutes, turning once.
Partially defrost your tamales. Preheat the air fryer to 400°F. Place your food into the air fryer basket and close. Cook quesadilla, crispy relleno and chimichanga for 10 minutes, turning once halfway through. Cook chile relleno for 15 minutes, turning once halfway through.
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Black Beans, Cheese Poblano Dip, Mexican Rice, Refried Pinto Beans If you use the boiling method you do not need to defrost your food ahead of time. Place food on a plate and leave in the refrigerator overnight OR defrost in the microwave on 50% power for 10 minutes. Turn over once. |
BOIL
Fill a large saucepot ¼ of the way with water. Boil water on high heat. Immerse the plastic-wrapped food for about 15 minutes, stirring occasionally to avoid cold zones around food. Remove from bag and place hot food in a serving dish.
STOVETOP
Partially defrost food. Remove from plastic in a large skillet on medium-high heat. Cover and heat for 15-20 minutes, stirring occasionally to avoid burning on the bottom.
PRESSURE COOKER
Partially defrost food. Remove from plastic and place in the pressure cooker. Pressure cook on low heat for 3-5 minutes. For rice, add ¼ to ½ cup water on the bottom of the pan and cook on low for 1 minute.
SLOW COOKER
Partially defrost food. Remove from plastic and place in slow cooker. Heat on low for 3-5 hours or on high for 1-3 hours.
OVEN
Partially defrost food. Remove from plastic and place in slow cooker. Reheat on low for 2-4 hours or on high for 1-2 hours.