CHILE DE ARBOL
AND GUAJILLO PEPPERS
Unique in its flavor. Spicy sauce made with a delicious combination of Chile de Árbol Peppers and Guajillo Peppers, which will give a special flavor to all your meals.
It contains no preservatives.
We recommend it with:
CHILE DE ARBOL
AND GUAJILLO PEPPERS
Unique in its flavor. Spicy sauce made with a delicious combination of Chile de Árbol Peppers and Guajillo Peppers, which will give a special flavor to all your meals.
It contains no preservatives.
We recommend it with:
CHILE DE ARBOL PEPPER
Regarded as the taste of Chapala, this sauce will add flavor and apt to surprise your palate consistency. The perfect balance between tradition and flavor.
It contains no preservatives.
We recommend it with:
CHILE DE ARBOL PEPPER
Regarded as the taste of Chapala, this sauce will add flavor and apt to surprise your palate consistency. The perfect balance between tradition and flavor.
It contains no preservatives.
We recommend it with:
HABANERO PEPPER
Rescuing Southeast flavors, we developed this sauce in order to satisfy the most discerning palates with a taste and itching high level.
We recommend it with:
HABANERO PEPPER
Rescuing Southeast flavors, we developed this sauce in order to satisfy the most discerning palates with a taste and itching high level.
We recommend it with:
SANGRITA
SANGRITA
SANGRITA
DE LA CASA
Original recipe from 1950, Don Edmundo Sanchez developed this drink. Made with natural ingredients, preserving the traditional recipe, which guarantees its taste and quality. Pride of Chapala.
We recommend it with:
SANGRITA
DE LA CASA
Original recipe from 1950, Don Edmundo Sanchez developed this drink. Made with natural ingredients, preserving the traditional recipe, which guarantees its taste and quality. Pride of Chapala.
We recommend it with:
HISTORY
Foundation and first production of Sangrita.
First preparation of hot sauces.
“Salsa Lago de Chapala Chile Tree” is created.
We created the first spicy salsa for one of our partners.
“Sangrita de la Casa” is created.
“Salsa Lago de Chapala Chile Chile Guajillo Tree” is created.
We expand our plant.
The first redesign label “Sangrita de la Casa” is performed.
We expanded commercially.
“Salsa Lago de Chapala Habanero” is created.
The second label redesign of “Sangrita de la Casa” and “Salsas Lago de Chapala” is performed.
MISSION
‘We make the happy taste for people who enjoy life’.
Throughout the experience of more than 50 years consolidated with a very capable team which is commited with the quality, service and satistsction of our clients.
We attend the best brands with their needs of manufacture taking into account quality and fair prices. We are interested in their growth as well as ours.
VISION
Be the best option for our customers, offering innovative flavors that transcend the borders, with products of the highest quality, generating confidence and well-being to our employees and to society.
MISSION
‘We make the happy taste for people who enjoy life’.
Throughout the experience of more than 50 years consolidated with a very capable team which is commited with the quality, service and satistsction of our clients.
We attend the best brands with their needs of manufacture taking into account quality and fair prices. We are interested in their growth as well as ours.
VISION
Be the best option for our customers, offering innovative flavors that transcend the borders, with products of the highest quality, generating confidence and well-being to our employees and to society.
RECIPES
Fill your table with taste
2 cups ketchup.
1 cup orange soda.
½ cup apple cider vinegar.
1 onion, diced.
1 can of chipotle, without liquid.
4 serrano peppers cut into strips.
Lago de Chapala sauce (chile de arbol peppers and guajillo peppers) add at your choice.
Chopped cilantro to taste.
1 stick of butter.
Salt and pepper to taste.
Meanwhile, prepare the sauce, blend ketchup, orange soda, vinegar and chipotle, leave it separate. When the sausages are browned add the mixture and season with the Lago de Chapala sauce (chile de arbol peppers and guajillo peppers) at your choice.
At the end, add the coriander and salt & pepper. It served in an extended bowl and chopsticks placed for diners.
CHILE DE ARBOL PEPPER SAUCE
4 eggs.
2 avocados.
Salt and pepper to taste.
LAKE CHAPALA sauce (Chile de arbol peppers).
Oil for frying.
Meanwhile, mash avocado in a bowl and season it with salt.
Spread a portion of avocado on each slice of toast and eggs placed on top.
Decorate with Chile de arbol pepper sauce “Lago de Chapala”.
2 shots of Sangrita De La Casa
1 shot of grapefruit soda
1/2 seedless lemon
1 pinch of salt
Chili powder
Ice
GUAJILLO CHILI MAYONNAISE.
8 taco shells.
450 grams. sliced fish.
2 cups of flour.
2 cups of beer.
1 tbsp. garlic powder.
Salt and pepper to taste.
Oil for frying.
Slice the fish to the size you want in proportion to your taco. In a bowl mix flour, salt, pepper and garlic. Add beer and stir until no lumps.
Dip the fish pieces in beer batter until coated and placed quickly in a pan with hot oil. Fry for about 3 minutes or until the dough is golden brown on both sides.
Remove from pan and place on a paper towel to remove excess oil and then serve on tortillas.
GUAJILLO CHILI MAYONNAISE
Mix mayonnaise, “Lago de Chapala” chile de arbol peppers and guajillo peppers and lemon juice. Add to the taco as a final touch of flavor.
You can eat it along with salad, sauce and chopped lemon slices.
6 tbsp. of mayonnaise.
2 tbsp. chile de arbol peppers and guajillo peppers “Lago de Chapala” sauce.
Juice of a half lemon.
2 cups ketchup.
1 cup orange soda.
½ cup apple cider vinegar.
1 onion, diced.
1 can of chipotle, without liquid.
4 serrano peppers cut into strips.
Lago de Chapala sauce (chile de arbol peppers and guajillo peppers) add at your choice.
Chopped cilantro to taste.
1 stick of butter.
Salt and pepper to taste.
Meanwhile, prepare the sauce, blend ketchup, orange soda, vinegar and chipotle, leave it separate. When the sausages are browned add the mixture and season with the Lago de Chapala sauce (chile de arbol peppers and guajillo peppers) at your choice.
At the end, add the coriander and salt & pepper. It served in an extended bowl and chopsticks placed for diners.
CHILE DE ARBOL PEPPER SAUCE
4 eggs.
2 avocados.
Salt and pepper to taste.
LAKE CHAPALA sauce (Chile de arbol peppers).
Oil for frying.
Meanwhile, mash avocado in a bowl and season it with salt.
Spread a portion of avocado on each slice of toast and eggs placed on top.
Decorate with Chile de arbol pepper sauce “Lago de Chapala”.
2 shots of Sangrita De La Casa
1 shot of grapefruit soda
1/2 seedless lemon
1 pinch of salt
Chili powder
Ice
GUAJILLO CHILI MAYONNAISE
8 taco shells.
450 grams. sliced fish.
2 cups of flour.
2 cups of beer.
1 tbsp. garlic powder.
Salt and pepper to taste.
Oil for frying.
Slice the fish to the size you want in proportion to your taco. In a bowl mix flour, salt, pepper and garlic. Add beer and stir until no lumps.
Dip the fish pieces in beer batter until coated and placed quickly in a pan with hot oil. Fry for about 3 minutes or until the dough is golden brown on both sides.
Remove from pan and place on a paper towel to remove excess oil and then serve on tortillas.
GUAJILLO CHILI MAYONNAISE
Mix mayonnaise, “Lago de Chapala” chile de arbol peppers and guajillo peppers and lemon juice. Add to the taco as a final touch of flavor.
You can eat it along with salad, sauce and chopped lemon slices.
6 tbsp. of mayonnaise.
2 tbsp. chile de arbol peppers and guajillo peppers “Lago de Chapala” sauce.
Juice of a half lemon.
