Trompo
Recado Negro Hot Sauce - Trompo is the name of the vertical spit of marinated meats turning in taquerías across Mexico, tantalizing tastebuds and hypnotizing us with seductive sizzles as smoke and flame kiss the meat. Al Pastor is perhaps its most famous application — but during our immersive adventures across Mexico we discovered its alter-ego: the trompo negro fuego, commonly called black pastor. It's dark, smoky, and built on the ancient Yucatecan recado negro, a spice blend painstakingly made over 24 hours from charred tortillas, spices and Mexican peppers burned to carbon.
Our Trompo is built the traditional way. Mulato, Ancho, and Pasilla negro chiles are charred to true carbon blackness — not toasted, burned, the way recado negro has been made since before the Spanish arrived. Orange peel, Mexican oregano, cinnamon, clove, allspice, and achiote round it into something that tastes like a wood fire you can savour.
Bitter and rich up front, with a slow, sweet heat that rolls in gradually, then all at once. It's a symphony of flavour. A spectacle for mind, body and soul.
Mexico City
Blackened Mexican chiles(Guajillo, Arbol, Chipotle, Mulato, Ancho, Pasilla), charred pineapple, vinegar, pineapple juice, garlic, cold pressed sunflower oil, onions, sugars(evaporated cane juice, nixtamalized corn flour, sea salt, spices, Mexican oregano, flax seed
