Information Density: Herdez – Signal Evidence & AI Readability

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Mexican is a modern experience founded on tradition: fiery, rich, bold!

[H1] Products

[IMG: Herdez salsa verde, salsa casera and guacamole salsa jars.]

Salsas

Taqueria Street Sauces

[IMG: Herdez queso blanco, avocado and salsa con queso dips.]

Snacking Dips

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Hot Sauce

[IMG: Herdez refrigerated chipotle, traditional and avo tomatillo salsas.]

Refrigerated Salsas

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Guacamole

Refrigerated Entrées

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Peppers & Pepper Pastes

Refrigerated Dips

Marinades

Mexican-Style BBQ Sauces

Seasonings

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[H1] Featured Recipes

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[H2] Carne Asada Steak

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[H2] Pollo Asado

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[H2] Carne Asada Tacos

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[H1] Carne Asada Steak

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Prep Time:
30 minutes

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Cook Time:
30 minutes

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Total Time:
40 minutes

[H3] Ingredients

1 pound skirt steak marinated
1/2 cup HERDEZ® Carne Asada Marinade
6 6-inch warmed corn tortillas
2 limes, cut into wedges
1/2 cup HERDEZ® Guacamole Salsa Mild
1/4 cup chopped cilantro

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[H3] Directions

Marinate skirt steak in HERDEZ® Carne Asada Marinade. 30-60 minutes at room temperature or 1-24 hours refrigerated for a deep flavor. Bring to room temperature before cooking.
On a grill or large skillet, with medium to high heat, cook to your liking or internal temperature reaches 160F.
Slice steak against the grain.
Serve in warm tortillas with onions, cilantro, lime wedges and HERDEZ® Salsa.

[H1] Pollo Asado

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Prep Time:
30 minutes

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Cook Time:
30 minutes

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Total Time:
40 minutes

[H3] Ingredients

1 pound chicken thighs marinated
1/2 cup HERDEZ® Pollo Asado Marinade
2 cups cooked Mexican rice
1 avocado, halved
1 cup fried beans

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[H3] Directions

Marinate chicken thighs in HERDEZ® Pollo Asado Marinade. 30-60 minutes at room temperature or 1-24 hours refrigerated for a deep flavor. Bring to room temperature before cooking.
On a grill or large skillet over medium-high heat, turning the chicken, cook fully or until inside of chicken is no longer pink.
Cut into bite size pieces and serve over rice with black beans, avocado and HERDEZ® Salsa.

[H1] Carne Asada Tacos

Real Mexican Flavor Made Simple

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Prep Time:
30 minutes

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Cook Time:
25 minutes

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Total Time:
55 minutes

[H3] Ingredients

1 pound steak or other protein
1 0.78-ounce packet HERDEZ® Carne Asada Taco Seasoning
6 6-inch warmed corn tortillas
Optional 1-2 tablespoons vegetable oil

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[H3] Directions

Mix HERDEZ® seasoning with 1-2 Tbsp oil in a bowl or bag. Coating chicken evenly.
Rest 5-30 minutes before cooking.
Grill or pan-sear to your preferred doneness.
Let rest 5 minutes then slice thinly.
Serve in warm tortillas with onions, cilantro, and HERDEZ® salsa.

[H1] Mexican Style Habanero Pineapple BBQ Ribs

From the HERDEZ® brand, the No.1 brand of salsa in Mexico

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Prep Time:
30 minutes

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Cook Time:
3 hours 30 minutes

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Total Time:
4 hours

[H3] Ingredients

3 pounds baby back ribs
1 tablespoon garlic
1 tablespoon cumin
1 tablespoon chili powder
1 12-ounce bottle of HERDEZ® Mexican-Style BBQ Sauce Habanero Pineapple
2 1/2-inch slices of pineapple
1/4 cup chopped cilantro
2 limes cut into wedges

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[H3] Directions

Season ribs with garlic, cumin and chili powder.
Grill until tender, then brush generously with HERDEZ® Habanero Pineapple Mexican-Style BBQ Sauce to caramelize.
Serve with grilled pineapple, cilantro and a squeeze of lime.

[H1] Mexican Fried Chicken and Waffles

Sweet and savory is an irresistible combination. Our take on Fried Chicken and Waffles will have you coming back for seconds and thirds!

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Prep Time:
20 minutes

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Cook Time:
25 minutes

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Total Time:
45 minutes

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Serves
4

[H3] Ingredients

FOR CHICKEN
2 eggs
1/4 cup HERDEZ® Guacamole Salsa Medium
1-pound chicken tenders
1 teaspoon chili powder
1 teaspoon garlic powder
Salt and pepper
1 bag white corn tortilla chips
FOR WAFFLES
2 cups flour
1 teaspoon baking powder
2 teaspoons salt
2 eggs
1 cup beer
1/3 cup HERDEZ® Guacamole Salsa Medium
1/4 cup butter, melted
1/2 cup chives
1 cup shredded cheddar cheese
FOR TOPPING
2 tablespoons butter, softened
1/2 cup HERDEZ® Guacamole Salsa Medium
1/2 cup syrup
1 tablespoon chives, chopped

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[H3] Directions

FRIED CHICKEN:
Smash tortilla chips in gallon zip lock bag. Set aside.
Season chicken with chili powder, garlic powder, salt and pepper.
In medium bowl, whisk eggs and HERDEZ® Avocado Hot Sauce together.
Dredge chicken in wet mixture, then coat in tortilla chips.
Air fry 4 tenders at a time, at 390 for 10-12 minutes, flipping halfway through.
WAFFLES:
In large bowl, combine flour, baking powder and salt. Whisk in eggs.
Add beer, HERDEZ® Avocado Hot Sauce and melted butter.
Stir in cheese and chives.
Cook in waffle iron on medium setting (about 7-10 minutes).
PLATE:
Butter waffles, add chicken tenders.
Drizzle HERDEZ® Avocado Hot Sauce and syrup.
Garnish with chives.
(NOTE: This recipe serves 4, with one serving being a large waffle with 2 chicken tenders)

[H1] Green Pozole

The Green Pozole dish is a family tradition from Mexico made of savory pork, boneless chicken and hominy, coming together to make this classic and flavorful stew. This dish is often placed on the ofrenda of ancestors remembered on Dia de los Muertos or Day of the Dead, another time honored tradition of passed down from generation to generation.

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Prep Time:
30 Minutes

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Cook Time:
5 Hour 30 Minutes

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Total Time:
6 Hour

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Serves
8

[H3] Ingredients

1 dried pasilla chile (chile negro)
2 (14.5-ounce) cans chicken broth, divided
1 pound HORMEL® pork tenderloin, cut into 1-inch cubes
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
2 (15-ounce) cans hominy, drained
1 cup HERDEZ® Salsa Verde
1 large onion, diced
1 (4.25-ounce) can diced green chiles
1 tablespoon ground cumin
2 teaspoons Mexican oregano
2 cloves garlic, minced
1 bay leaf
SUGGESTED TOPPINGS
Shredded cabbage
Sliced radishes
Chopped onions
Cheese
Chopped cilantro

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[H3] Directions

In a small bowl, soak dried chile in enough boiling water to cover 20 to 30 minutes or until softened.
Drain well and remove the stem.
In a food processor, place soaked chile and 1 cup chicken broth. Puree until smooth.
In a slow cooker, pour pureed chile mixture. Add all remaining ingredients.
Cover. Cook on HIGH setting 5 to 6 hours or until meat is very tender.
Remove bay leaf. Garnish servings with suggested toppings.

[H1] Beef and Cheese Empanadas

Add Mexican flavor to your gathering with these versatile empanadas.

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Prep Time:
30 minutes

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Cook Time:
15 minutes

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Total Time:
45 minutes

[H3] Ingredients

2 cups Instant Corn Flour (Masa)
1 1/2 cups warm water
1 tablespoon butter
1 teaspoon minced garlic
1/4 teaspoon salt
1/2 cup crumbled Cotija cheese
1/2 cup Mozzarella Cheese
GARNISH
Mexican crema
Crumbled Cotija cheese
HERDEZ® Chunky Salsa

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[H3] Directions

In a bowl, mix Maseca, salt, and water.
Knead until it forms a smooth, non-sticky dough. If it feels dry, add water 1 tablespoon at a time.
Cover with a damp towel to keep moist.
Cook ground beef until brown.
SHAPE THE EMPANADAS:
Divide dough into 10 equal balls.
Flatten each ball between two pieces of plastic using a tortilla press or a flat plate until about 5–6 inches wide.
Add 1–2 tablespoons of cooked beef and mozzarella.
Fold over the dough to form a half-moon. Seal edges by pressing with fingers or a fork.
COOK:
To Fry: Heat oil (about 1/2 inch deep) in a pan over medium heat. Fry empanadas 2–3 minutes per side or until golden and crisp.
To Bake: Brush empanadas with oil. Bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
GARNISH:
Garnish with Mexican crema drizzle, HERDEZ® Chunky Salsa, and crumbled Cotija cheese.

[H1] Chicken Wings with Guajillo Chile Tamarind Sauce

Add the flavors of Guajillo and Chipotle with Adobo to wing sauce for a bold flavor twist! An easy and delicious appetizer, ready in just 15 minutes!

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Prep Time:
5 minutes

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Cook Time:
10 minutes

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Total Time:
15 minutes

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Serves
6

[H3] Ingredients

2-pounds chicken wings, cooked

TAMARIND CHILE SAUCE

1/2 cup HERDEZ® Guajillo Pepper Paste
1/4 cup HERDEZ® Chipotle Pepper Paste
3/4 cup ketchup
1/2 cup lime juice
2 tablespoons minced garlic
1/2 cup sugar
1/2 cup water
1/2 cup Tamarind concentrate

GARNISH

Toasted sesame seeds

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[H3] Directions

In a pot, over medium heat, cook all ingredients for 10 minutes, or until sugar is dissolved and flavors blend.
Toss wings in Tamarind Chile Sauce.
Garnish with toasted sesame seeds.

[H1] Mexican Cobb Salad

Full of flavor and color, this Mexican inspired Cobb Salad is a great brunch dish for a crowd, or halved as lunch for two and meal planning for lunch on the go.

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Prep Time:
15 Minutes

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Cook Time:
0 Minutes

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Total Time:
15 Minutes

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Serves
2

[H3] Ingredients

3 cups chopped romaine lettuce
2 cups chopped grilled chicken breast
1/2 cup chopped tomatoes
1/2 cup canned black beans, drained and rinsed
1/2 cup chopped jicama
1/2 cup corn kernels
1/2 cup grilled red and green pepper strips
1/4 cup queso fresco, crumbled
1/2 cup HERDEZ® Guacamole Salsa

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[H3] Directions

Compose ingredients on serving platter.
Serve with Herdez® Guacamole Salsa.

[H1] Huaraches

This traditional dish can be made easy with HERDEZ® Barbacoa. Our Huaraches recipe is filled with flavor and topped with HERDEZ® Habanero Hot Sauce.

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Prep Time:
5 minutes

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Cook Time:
15 minutes

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Total Time:
20 minutes

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Serves
8

[H3] Ingredients

8 huaraches
2 cups refried beans
HERDEZ® Barbacoa
1 tablespoon butter
1 medium onion, sliced
2 jalapeños, sliced

TOPPINGS

2 1/2 cups Pico de Gallo
HERDEZ® Habanero Hot Sauce
Crumbled Cotija Cheese
Cilantro

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[H3] Directions

In medium skillet, heat butter over medium heat. Add onions and jalapeños and cook 3 to 5 minutes, or until onions are translucent. Remove from skillet.
Warm huaraches on large skillet. Add equal layer of beans to each huarache.
Add equal parts HERDEZ® Barbacoa, and onions and jalapeño mixtures to each huarache.
Top each huarache with Pico de Gallo, HERDEZ® Habanero Hot Sauce, Cojita cheese and cilantro.

[H1] Pimientos Rellenos de Arroz

Pimientos Rellenos de Arroz is a vegetarian dinner packed with rice, beans, vegetables and cheese. It is made with the bold, authentic flavors from HERDEZ® Roasted Salsa Verde and HERDEZ® Habanero Hot Sauce.

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Prep Time:
5 minutes

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Cook Time:
20 minutes

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Total Time:
25 minutes

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Serves
8-10

[H3] Ingredients

4-5 large red bell peppers, halved with insides scooped out
2 tablespoons olive oil divided
1 medium yellow onion, finely chopped
3 cloves garlic minced
1/2 cup uncooked long grain rice
1 1/2 cups vegetable stock
1 cup HERDEZ® Roasted Salsa Verde
2 tablespoons taco seasoning
15-ounces black beans, drained and rinsed
15-ounces corn, drained
1 1/2 cups shredded Pepper Jack cheese
Salt to taste

GARNISH

HERDEZ® Habanero Hot Sauce drizzle
Fresh cilantro, chopped

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[H3] Directions

Preheat oven to 350°.
Brush bell peppers with 1 tablespoon of olive oil inside and out. Roast them in oven for 10 to 15 minutes, or until they’re just undercooked.
Heat 1 tablespoon of olive oil in large skillet over medium heat. Add onion and cook 4 minutes, or until just softened. Add garlic to skillet and cook for another minute.
Stir in rice, then pour in vegetable stock. Add HERDEZ® Roasted Salsa Verde, taco seasoning, and pinch of salt.
Allow it to cook covered over low heat for 15 minutes, or until the rice is fully cooked. (Stir rice every few minutes so it does not stick to the bottom.)
Add drained black beans and corn to skillet, cook additional 2-3 minutes.
Take roasted peppers out of the oven and evenly fill each halve with the rice mixture.
Add cheese to the tops and bake, uncovered, for 5 minutes, or until cheese is bubbling.
Garnish with HERDEZ® Habanero Hot Sauce drizzle and fresh cilantro.

[H1] Pambazos

Make Mexican street food in your own kitchen! Our Pambazos recipe is made with HERDEZ® Guajillo Pepper Paste and loaded with potatoes and chorizo.

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Prep Time:
5 minutes

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Cook Time:
15 minutes

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Total Time:
20 minutes

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Serves
4

[H3] Ingredients

4 pambazos (or telera rolls), halved
HERDEZ® Guajillo Pepper Paste
1/2 cup water
Pinch of salt
3-4 russet potatoes, washed and cut into 1" cubes
3 tablespoons olive oil, divided
9-ounces beef chorizo

TOPPINGS

Shredded lettuce
HERDEZ® Salsa Verde
Mexican Crema
Crumbled Cotija Cheese

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[H3] Directions

Add HERDEZ® Guajillo Pepper Paste, water and pinch of salt to blender and blend until smooth paste. (Add more water if needed)
Boil potatoes 10-12 minutes, or until tender when pierced with fork.
Heat 1 tablespoon olive oil over large skillet over medium heat and cook potatoes 2-3 minutes. Mix in chorizo and cook 3-4 minutes. (Add pinch of salt if needed) Remove mixture from skillet.
In same skillet, heat 1 tablespoon olive oil. Brush inside of pambazos with Guajillo paste and add to pan, 1 at a time. Press down on bread with spatula to make sure whole surface is cooked. While first side cooks, brush tops with Guajillo paste too.
Add a scoop of chorizo and potatoes to the inside of the bread, then top with lettuce, HERDEZ® Salsa Verde, Mexican crema, and Cotija cheese.

[H1] Mexican Homema

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