Heating Instructions

Thank you for dining with us! We’ve put together cooking instructions for all of our handmade products. Please contact us if you have any questions.

Arepas

The best way is to separate still frozen to avoid breaking them. It’s a delicate product made of 100% white corn from Colombia. Then grill them (frozen) on a frying pan on low heat with a little oil until they are firm and get a small crust outside. You can also use a toaster.

Empanadas

The best way is to deep fry as they are (frozen) at about 180 C for 4-5 minutes. Pat dry them to remove the excess of oil. They are very delicate, so please treat them carefully to avoid breaking.

Patacones

Unpack the Patacones and separate them (do not defrost). Deep fry (as they are, frozen) when the oil is hot (about 180 C) for 4.5-5 minutes. Pat dry them to remove the excess of oil.

Burritos (Pork, Chicken, Veggie, Mutton)

Take out from the sealed pack (frozen) and place it on a plate, then warm for 4 minutes in the microwave and finally pan-fry medium heat with no oil for 2 minutes total on all sides.
For the best result: defrost in the fridge for a minimum of 5 hours (packed as it is). Wrap the burrito with aluminum foil and warm it using a fry pan at low heat for 12 minutes, or oven at 200 C for 10 minutes and finally pan fry medium low heat with no oil for 2 minutes total on sides until the skin gets crispy.

Matsusaka A5 Wagyu Burrito

This is a very delicate Burrito because it does not include rice, so DO NOT USE THE MICROWAVE to warm it.
Defrost it in the fridge for a minimum of 5 hours or overnight. Wrap the Burrito with aluminum foil and warm it using a fry pan at low heat for 12 minutes, Then uncover the aluminium foil and grill it again for 2 minutes or until the skin gets crispy. If you prefer to use an oven or toaster, warm it for 15min, then grill it on a frypan at low heat for 2 minutes or until the skin gets crispy. Serve the Burrito with our Salsa Verde and your favorite sides as Guacamole, Pico de Gallo, etc.

Quesadilla

Take out from the pack (frozen) and place them on a plate, then warm for 2 minutes in the microwave and finally pan-fry medium heat with no oil for 1 minute total on both sides.
For the best result: defrost in the fridge for a minimum of 5 hours (packed as is) and then pan fry at low heat for a total of 6 minutes (3 minutes per side)

Peruvian Roast Chicken

Defrost the chicken in the fridge for at least 6 hours or over night and put into boiling water as is (packed) for 15 minutes. Enjoy this fabulous dish with our original Aji Amarillo sauce (included) over rice or french fries.

Chili con Carne

Warm as it is (frozen) for 5 minutes in boiling water (do not open the sealed pack).

Huachana Sausage

Defrost and unpack from the vacuum seal pack. Then chop and pan fry in a bit of oil. After the meat is cooked, scramble an egg per sausage. Best serving with baguette bread.

Anticuchos

Defrost and add the extra marinade (included) and rest for 30min, then pan fry (medium high heat) with a little oil for about 1min in total. They should be medium rare inside. Serve with the Aji Amarillo sauce (included).

Chorizo Sausages

Defrost and unpack from the vacuum seal pack. To prevent wasting the juices cover all the chorizo in aluminum foil and grill or pan fry
(medium heat) for 8 minutes, then uncover the foil and sear for 2 minutes in total.

Brazilian Spicy Pork Chorizo / Brazilian Special Pork Chorizo / Brazilian Extra Spicy Pork Chorizo

Defrost and unpack from the vacuum seal pack. To prevent wasting the juices cover all the chorizo in aluminum foil and grill or pan fry
(medium heat) for 8 minutes, then uncover the foil and sear for 2 minutes in total.

Tacos Set (Starter, Deluxe, Fiesta)

1. Tortillas (Blue & White)

Thaw our vacummed sealed tortillas until room temperature. Once thawed, remove the tortillas from the vacuum seal and use a frying pan to cook the tortillas on both sides until they get softened. We do not recommend microwaving. * DO NOT take out of the package when thawing Tortillas.

2. Pork and Chicken Carnitas and Chili Con Carne

Reheat the Pork and Chicken Carnitas and Chili Con Carne packets by poaching the sealed package for 10 minutes in boiling water (do not open the sealed pack).

3. Roast Chicken

Reheat the roast chicken by poaching the sealed package for 15 minutes in boiling water (do not open the sealed pack).

If the chicken is not warm enough, warm it up again in the microwave. For the best result, we recommend thaw the chicken first and reheat it in boiling water for 10 min. Serve with the Aji Amarillo sauce (included).

4. Gaucha Chorizo Sausage

Defrost and unpack from the vacuum seal pack. To prevent wasting the juices, cover all the chorizo in aluminum foil and grill or pan fry
(medium heat) for 8 minutes. Uncover the foil and sear for 2 minutes in total.

5. Ready-to-grill Marinated Carne Asada (Skirt Steak & Rib Fingers):

Defrost the marinated carne asada in the fridge for 6+ hours (do not open the pack). Take the meat out of the package and pat dry using a paper towel to remove excess marinade.

With a frying pan, add a touch of cooking oil at high heat to sear the meat for 3-4 minutes on both sides for the skirt steak and 4-5 minutes for rib fingers.

Place the beef in aluminum foil and leave to rest for 5 minutes. Cut against the grain in small pieces and season with salt & pepper as desired.

6. Ready-to-make Chimichurri Sauce:

Place the mix in a small bowl and add 1/4 cup of extra virgin olive oil as well as 1/4 cup of apple vinegar or any white vinegar you prefer. Stir the mix and place it in the fridge for 15 min.

Corn Tortillas 5” x 10 units

Thaw our vacummed sealed tortillas until room temperature. Once thawed, remove the tortillas from the vacuum seal and use a frying pan to cook the tortillas on both sides until they get softened. We do not recommend microwaving.

Chicharrón (Pork Belly with Crispy Crackling)

Defrost overnight in the fridge, then cut in approx. 5×5 cm pieces. Then deep fry for 5 minutes and cut again according to the way of serving. You can also oven bake for 10 minutes at 200C.

Handmade Mexican Churros

Deep fry as they are (frozen) for 3 minutes at 180C, then remove the excess of oil, then add sugar or your preferred topping. We recommend eating it with thick hot chocolate. * Note: If your fryer is small, you can cut or bend them to adjust the size of your fryer or pan.

Jalapeño Poppers

Deep fry as they are (frozen) at about 180 C for 4 minutes. Pat dry them to remove the excess of oil. Do not use Microwave. After removing the excess of oil, serve the poppers with your favorite dipping sauce or our fresh Salsa Verde sauce and/or Salsa Chipotle sauce.

Pork & Chicken Carnitas Taquitos

The best way is to deep fry as they are (frozen) at about 180 C for 2 minutes. Pat dry them to remove the excess of oil. If you can’t deep fry, defrost it in the fridge for a minimum of 5 hours or overnight. Then warm them in the oven or in a toaster at 200 C for 6 mins. Do not use Microwave. After heating, serve the Taquitos topped with Guacamole, Pico de gallo, Sour Cream and our fresh Salsa Verde sauce and/or Salsa Chipotle sauce.

Mutton Barbacoa

Reheat the Mutton Barbacoa packets by poaching the sealed package for 10 minutes in boiling water (do not open the sealed pack).

Ready-to-Heat Chipotle BBQ Spare Ribs (400-450g)

A. Recommended for best result:
After defrosting for at least 6 hours or overnight in the fridge, place the Ribs without the pack on an oven dish, add 1/2 of the Chipotle BBQ sauce over all the meat and cover with aluminum foil. Heat it for 30 min at 150 C. After 10 minutes uncover and add the remaining Chipotle BBQ sauce, cover again with aluminum foil and continue warming for 10 more minutes.

B. Using Microwave
After defrosting for at least 6 hours or overnight in the fridge, place the ribs (as they are sealed packed) on a microwave dish, cut one of the package corners to open air and warm them for 6 minutes. Heat the sauce in a microwave container for 1 minute. Serve the Ribs and spread the Chipotle BBQ sauce.

C. Using Boiling Water
After defrosting for at least 6 hours or overnight in the fridge, place the pack as it is (Do NOT open the pack) in boiling water and warm them for 10 minutes. Heat the sauce in a microwave container for 1 minute. Serve the Ribs and spread the Chipotle BBQ sauce.

Beef Birria Burrito (280g x 2 units)

A. Recommended for best result:
Defrost in the fridge for a minimum of 5 hours (packed as it is). Wrap the burrito with aluminum foil and warm it using a fry pan at low heat for 12 minutes, or oven at 200 C for 10 minutes and finally pan fry medium low heat with no oil for 2 minutes total on sides until the shell is crispy.

B. Using Microwave
Remove from the sealed pack (frozen) and place the burrito on a plate, then heat for 4 minutes in the microwave and finally pan-fry medium heat with no oil for 2 minutes total on all sides.

Soup Stock:
After defrosting the Birria soup stock, place it in a small pot and warm it, or place it in a dish and microwave for 1 minute.

Serving Recommendation:
Serve the Burrito with the soup stock, using it as a dipping sauce. As optional (highly recommended): chopped onions, chopped coriander and fresh lime. Serve with any of our handmade salsa. Enjoy the leftovers of the soup, if there are any.

Beef QuesaBirria (180g x 2 units)

A. Recommended for best result:
Defrost in the fridge for a minimum of 5 hours (packed as is) and then pan fry at low heat for a total of 6 minutes (3 minutes per side)

B. Using Microwave
Remove from the sealed pack (frozen) and place the burrito on a plate, then heat for 2 minutes in the microwave and finally pan-fry medium heat with no oil for 1 minute total on both sides.

Soup Stock:
After defrosting the Birria soup stock, place it in a small pot and warm it, or place it in a dish and microwave for 1 minute.

Serving Recommendation:
Serve the QuesaBirria with the soup stock, using this as a dipping sauce adding to it as optional (highly recommended): chopped onions, chopped coriander and fresh lime. Serve with any of our handmade salsa sauces. Enjoy the leftovers of the soup, if there are any.

Beef Birria Tacos 120g x 3 (360g)

Tacos:
Defrost in the fridge for a minimum of 5 hours or overnight. Then warm them in the oven at 200 C or in a toaster for 10 min. Do not use Microwave. You can use a fry pan as well, placing them on medium low heat for 2 minutes on each side.

Soup Stock:
After defrosting the Birria soup stock, place it in a small pot and warm it, or place it in a dish and microwave for 1 minute.

Serving Recommendation:
Serve the Birria Tacos with the soup stock, using this as a dipping sauce adding to it as optional (highly recommended): chopped onions, chopped coriander and fresh lime. Add additionally any of our handmade salsa sauces. Enjoy the leftovers of the soup, if there are any.

Mixed Colombian Tamale

How to heat:

Add the tamale as it is (frozen) in boiling water for 15 minutes (do not open the sealed pack).

Serving Suggestion:

After heating, serve with your choice of: bread, arepas or rice,  and our Handmade Aji Colombiano sauce for an extra kick.

Kagoshima Herb Crusted Roast Chicken Half Cut 1kg

Defreeze the chicken in the fridge for at least 6 hours or overnight. Heat the chicken in boiling water as is (packed) for 15 minutes.

Dried Chile Peppers

Rehydrate the peppers with boiled water (enough to cover the peppers) off the heat for 15-20 min until they are soft and pliable.

Chicken Carnitas Chimichanga 560g

DO NOT USE THE MICROWAVE to warm it.
Defrost it in the fridge for a minimum of 5 hours or overnight. Warm it using an oven or toaster (200 C) for 15 mins. Serve it with any of our handmade salsas and your favorite sides such as Guacamole, Pico de Gallo, Sour Cream, etc.

Green Carnitas Burrito

Take out from the sealed pack (frozen) and place it on a plate, then warm for 4 minutes in the microwave and finally pan-fry medium heat with no oil for 2 minutes total on all sides.

For the best result: defrost in the fridge for a minimum of 5 hours (packed as it is). Wrap the burrito with aluminum foil and warm it using a fry pan at low heat for 12 minutes, or oven at 200 C for 10 minutes and finally pan fry medium low heat with no oil for 2 minutes total on sides until the skin gets crispy.

Boneless Peruvian Roasted Chicken

Defrost the chicken in the fridge for at least 6 hours or overnight and put into boiling water as is (packed) for 10 minutes.

Easy-and-quick way: Heat the thawed chicken in a microwave for 3 minutes (if still frozen, for 6 minutes). *Cut one corner of the pack before warming.
Enjoy the roasted chicken with any of our handmade tortillas and handmade sauces.

Top Sirloin Cap (Picanha) 500g

Sear the sirloin cap steak on each side for 2 minutes on high heat, then move the steak to medium heat, continue cooking following the chart per minute on each side on medium heat until the desired temperature is reached. For example, a 1-inch steak grilled to medium rare would be 4-5 minutes on each side after the initial searing on high heat.

A sirloin cap steak ½-¾ of an inch should not be seared on high heat, searing a thin steak will brown the exterior but quickly dry out through the center.

Beef Birria (1kg) and Birria Consome (2L)

Birria Consome (Soup Stock):
After defrosting the Birria Consome, place it in a small pot and warm it.

Beef Birria:
Reheat the packet by poaching the sealed package for 10 minutes in boiling water (do not open the sealed pack).

Serve the Birria Consome in 2 soup plates topped with the Beef Birria, finely chopped onions, finely chopped cilantro (fresh coriander) and 1/2 lime per plate (freshly squeezed). You can also add for an extra kick any of our Handmade Sauces. We recommend you serve this dish with corn tortillas (white or blue).

Pork Carnitas

Reheat the Carnitas packets by poaching the sealed package for 10 minutes in boiling water (do not open the sealed pack).

Chicken Carnitas

Reheat the Carnitas packets by poaching the sealed package for 10 minutes in boiling water (do not open the sealed pack).

Dried Ancho Peppers

Rehydrate the peppers with boiled water (enough to cover the peppers) off the heat for 15-20 min until they are soft and pliable.

Dried Guajillo Peppers

Rehydrate the peppers with boiled water (enough to cover the peppers) off the heat for 15-20 min until they are soft and pliable.

Smoked Spareribs 3 Bones (240-280g)

1. Thaw in the fridge overnight (up to 72 hours) before heating.
2-1. (Stovetop) Boil a pot of water. Place the bag with Ribs into boiling water. Wait 1 minute and turn the heat off. Let sit in water for 15 mins. Serve.
2-2. (Fish Grill/Pan with Lid) Remove from bag and heat for 15 mins on medium heat with lid (pan). Serve.
Chef Heating Recommendation: Heat the ribs with the fish grill method, but they should all work fine and be available in a typical Japanese household.

How to heat the Roasted Turkey, Mexican Stuffing, Green Bean Casserole, Classic Gravy and Homemade Cranberry Sauce

Turkey:
In the oven: Preheat the oven to 170℃ and heat the bird for 50 minutes. If the bird is not hot enough, increase 10 more minutes.
In boiling water: Place the bag as it is for 30 minutes.

Mexican Stuffing & Chilli con Carne:
In boiling water, place the bags as they are for 10 minutes.

Classic Gravy:
Place the Classic Gravy & Homemade Cranberry Sauce in two separate saucepans at low heat until it is hot, not boiling. If the gravy is too runny, add a little of flour mixing with a whisk.

Enjoy your special dinner. Let’s Meat!