Five destinations. Five recipes. Five batches.
Each sauce is built around a specific place and the ingredients named on its label. Some are bright and tropical. Some are rich and slow. Some are soft at first, then come alive.
Choose your destination ↓
№ 01 · Inspired by Acapulco, Mexico
“Late nights, louder than the ocean.”
Opens with lush guava and papaya, sweet and tropical, before habanero charges in with bright, unapologetic fire.
Goes well with
Tacos · Grilled shrimp · Pork · Roasted vegetables · Eggs · Rice bowls
№ 02 · Inspired by Jamaica
“Work hard. Eat louder.”
Bright, tropical, and full of movement—mango and pineapple with a Scotch bonnet punch.
Goes well with
Jerk chicken · Grilled fish · Rice and peas · Plantains · Tacos · Roasted sweet potatoes
№ 03 · Inspired by Waterloo, Ontario
“Harvested close to home.”
Strawberry and apple meet the bright, layered heat of Scotch bonnet and habanero.
Goes well with
Roast pork · Sausages · Cheese boards · Breakfast sandwiches · Squash · Turkey
№ 04 · Inspired by Sicily, Italy
“Tomatoes still warm from the sun.”
Rich, rustic, and deeply food-friendly—San Marzano tomato depth, Calabrian warmth, and a bright Cherry Bomba lift.
Goes well with
Pizza · Pasta · Sandwiches · Roasted chicken · Meatballs · Grilled vegetables
№ 05 · Inspired by Côte d'Azur, France
“Salt air and something sharper.”
Refined, coastal, and just a little dangerous—wine grapes, red wine, and cayenne fire.
Goes well with
Seafood · Grilled chicken · Charcuterie · Roasted potatoes · Goat cheese · Vinaigrettes
