Dito’s Dictionary

Chipotle: A jalapeño that went to a smokehouse spa.

It’s a ripe, red jalapeno pepper that has been dried and smoked.

The name comes from the Nahautl word chipotli, meaning smoked chili.

Empanda: It’s a Latin American Cornish pasty. This time its in a corn tortilla parcel.

Flautas: Taco’s, rolled up cousin.

Gochujang: Korea’s sweet, spicy, and deeply savoury secret chili weapon.

A thick and glossy chili paste made from chili powder, sticky rice, fermented soybeans and salt. It’s traditionally fermented outdoors in large clay pots for months.

Harissa: A chili paste native to North Africa. It’s made from a blend of chili, garlic, toasted spices and green herbs.

Pico de Gallo: Weirdly it translates as rooster’s beak but it’s a chunky and fresh Mexican salsa with 5 raw ingredients, tomatoes, red onions, chili, coriander and lime. It’s clucking delicious!

Salsa Macha: Addictive, nutty oil based salsa that goes on absolutely everything. Hailing from Veracruz, this is a unique, rich salsa that is savoury and packs umami.

Salsa Tatemada: It’s rustic, chunky and instantly recognizable by the charred flecks of the vegetables. The deliberate burning of the ingredients mellows the chilis and turns the tomatoes sweet, deep and smoky.

Salsa Verde: The bright, tangy green machine that wakes up any plate. The green comes from tomatillos, the little tart green fruits that look like green tomatoes in a little husky hood.

Tajin: Mexico’s legendary magic dust! Chili, lime and salt. It’s a taste explosion. Shake it over mango, pineapple or watermelon. Phenomenal on the rim of your Black Isle Blonde or Spider Monkey!

Tinga: The ultimate shredded taco filling - smoky, saucy and deeply comforting.

Totopos: Don't call them just "nachos"—true totopos are a labour of love. They are made by taking leftover corn tortillas, cutting them into triangles, drying them out slightly, and then deep-frying or baking them until they are incredibly crisp and seasoned with sea salt.

​The Difference: Unlike mass-produced, paper-thin factory chips, authentic totopos are thicker, sturdier, and hold up to a heavy scoop without snapping. They trace their roots back to pre-Hispanic Zapotec culture in Oaxaca.