What Comes In The Box

Full Sized Mouthwatering Artisan Ingredients From Across America
Physical Recipe Cards for Signature Recipes From Chef Fabian Gallardo
Access To Online Video Tutorials With Chef Gallardo Showing You How To Master Each Recipe

The Artisan Ingredients

Featured

Mango Habanero Jam

Diane's Sweet Heat

Crafted By: Diane Hunt

Humboldt, CA

Diane's Sweet Heat Mango Habanero Jam is a generous blend of sweet fruits and spicy peppers that will astound your tastebuds. The ingredients are simple: pure cane sugar, fresh mango, red bell pepper, habanero pepper, apple cider vinegar, and fruit pectin. With no artificial flavorings or colorings the jam contains only six grams of sugar per serving.

A bright and fiery condiment, the Mango Habanero Jam is perfectly suited for meals throughout the day. For
breakfast it can be the wake-up call you need on waffles or biscuits; for lunch, we suggest adding it into an aioli on a fried fish or jerk chicken sandwich; around dinner, it makes for a great tangy sauce pairing well with both light proteins such as halibut or bass and heartier fare like venison or wild boar.

One Night Stand Potion

Dude, Sweet Chocolate

Crafted By: Chef Katherine Clapner + Redding May

Dallas, TX

Using 100 Anos Tequila (the national tequila of Mexico) One Night Stand Potion is a loose take on a Mexican Coffee. using agave, mixed origin South American chocolate, Valrohna cocoa powder this sauce is shelf-stable and dairy free. Never meant to be refrigerated and happiest spread atop desserts or shaken into a cocktail, One Night Stand Potion perfectly complements sorbet (tropical fruits like pineapple in particular), ice creams and with whipped creams. Drizzle it on brownies, seasonal fruits, or use in lieu of traditional chocolate for a grown-up S'mores you won't soon forget.

Black Mole

Guelaguetza

Crafted By: Bricia + Fernando Lopez

Los Angeles, CA

Guelaguetza calls this "The King Of Moles". This sweet and savory sauce is rich and deep in flavor, with a
traditional blend of chiles, nuts, bread, and
seasonings to result in a pronounced flavor, distinctly Oaxacan.

Try this velvety sauce in a variety of
traditional combinations or add your own spin. The nuanced taste is
particularly wonderful with a braised chicken leg, on top of enchiladas, in a tamale, or folded into some eggs in the morning.

Taste of California

Gustus Vitae

Crafted By: Frankie Scanlon + Vanessa Lengies

Venice, CA

A delightful composition of savory, zesty, and sweet notes, Taste of California is a rich, flavorful blend of the natural bounty of the region. Dried strawberries lend beautiful color and a lingering sweetness, cilantro, thyme, and tarragon add depth and warm, the natural zest of lemon peel bring a refreshing sharpness, and a light sprinkle of Pacific sea salt binds all the flavors together.

Apply the Taste of California to fish, chicken, vegetables, and pork dishes prior to cooking, or sprinkle on to fresh salads for vibrant color and complexity of flavor. Taste of California works beautifully as a marinade or sauce too: mix in a generous helping of the blend into a cup of yogurt or coconut cream and savor the rich flavors of the Golden State.

Humo Salsa

La Fundidora

Crafted By: Vitali + Lorena Meschoulam

Williamsburgh, NY

A tomato-based red salsa with select
chipotle morita and pasilla chiles, this is La Fundidora's most complex offering. Humo is to salsas what single-estate mescal (or single-barrel scotch) is to spirits.

The depth of taste and undeniable allure of smoke make this an ideal salsa to pair with beef, heartier cuts of pork, musky cheeses, beans and other legumes. It adds richness and umami notes to stews and sauces, and can be whisked into a
dressing or folded into roasted potatoes for a kick.

The Signature Recipes

Featured

Baked Dorade

Crispy Potatoes | Tomato Chive Salad

Bunuelos

Dude, Sweet Sauce

Pork Tenderloin

Humo Salsa | Carrots + Asparagus

Turkey Leg

Black Mole | Romanesco

Seared Ahi Tuna

Mango Habanero Jam | Mixed Greens

About Chef Gallardo

Born and raised in Leon, Mexico as the son of a shoemaker I've always been driven to a world of self-creation. After discovering my passion for the culinary world, I packed my bags and made the move to New York City where I enrolled at the prestigious French Culinary Institute in Manhattan. Working my way through the kitchens of L'Ecole and Daniel Boulud's classic Cafe Boulud I honed my craft, sharpened my skills, and began my own eclectic catering business. Soon after, however, the opportunity of a lifetime presented itself and I
established myself as the Chef de Cuisine at the world-famous Vice Versa restaurant guided by Executive Chef Stefano Terzi. Working at the restaurant for 14 years is what solidified my personal beliefs about what food should represent, the flavors it should highlight, and the complete experience dining can offer a guest: transporting them somewhere unfamiliar and exciting. These beliefs arewhat has guided me ever since and culminated in my role at Petty Cash Taqueria in Los Angeles.
My collaboration with The FareTrade allows me a new extension at the same self-creation that has been so key throughout my career. The ability to share my personal ideologies about food is what makes The FareTrade an exciting
venture to me and chefs across the nation. For our partnership I chose to focus on many of the tastes and dishes that are synonymous with life South Of The Border, amplified by technique and flavor-bursting artisanal products. I hope this month's culinary adventure provides you an eye-opening look at gastronomy in Mexico and one you can share with family and loved ones as you begin your 2015 off on a fiery and bright note.