Salsa verde
Green jalapeño goes in raw, so the heat stays sharp and forward. Avocado for body, garlic and white onion for depth, cilantro, and lime squeezed in by hand at the end.
- 5 oz
- Medium heat
- Creamy
5 oz jar · fall 2026
Notify meThe pantry
One kitchen, released one category at a time.
Nothing here is available to buy yet — we'd rather show you the real order than pretend the shelf is fuller than it is. Salsas ship this fall. Everything below is a recipe already being served at the restaurant, working its way toward a jar.
Salsas
Shipping fall 2026The first category out of the kitchen, and the one customers asked for by name. Two recipes with completely different approaches to heat.
Salsa roja
Chile de árbol and chile costeño grilled low and slow until properly charred, with garlic and white onion cooked down beside them for twenty minutes until dark.
- 5 oz
- Hot
- Fire-grilled
5 oz jar · fall 2026
Notify meConsommés & broths
Winter 2026The next category out of the kitchen. Deep, slow-braised liquid that works as a soup on its own, a dip for tacos, or the base of whatever you're cooking that night.
Birria consommé
Slow-braised beef, guajillo, cinnamon and bay, reduced until it coats a spoon. The recipe that has run on our menu since the day we opened.
- Beef
- Slow-braised
- Hero product
In development
Notify meMore to come
Consomé de chivo and other braising broths from the menu will follow the birria once the process is proven.
Soups
2027Six soups run on the restaurant menu every day. Pozole and consomé de chivo are the two we'd bring to a shelf first.
Marinades & adobos
2027The al pastor and adobo bases sit underneath half the menu. They're the least visible thing we make and arguably the most useful to a home cook.
Meal kits
LaterThe end state: everything needed for a taqueria dinner at home, in one box. This only makes sense once the categories above are established, so it's deliberately last.
The list
Get first access when each category launches.
One email per launch, nothing else. Salsas this fall, consommé this winter. You'll hear before either goes public.
Can't wait? Come eat it.
Every recipe above is on the menu at Taqueria Muñoz right now, seven days a week until midnight.