Five destinations. Five recipes. Five batches.
Each sauce is built around a specific place and the ingredients that grow there. Some are bright and tropical. Some are smoky 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 Sicily, Italy
“Tomatoes still warm from the sun.”
Rich, rustic, and deeply food-friendly—slow heat and tomato depth to anything it touches.
Goes well with
Pizza · Pasta · Sandwiches · Roasted chicken · Meatballs · Grilled vegetables
№ 03 · Inspired by Waterloo, Ontario
“Harvested close to home.”
Autumn in a bottle—poached pear and baked apple with a little fire tucked inside.
Goes well with
Roast pork · Sausages · Cheese boards · Breakfast sandwiches · Squash · Turkey
№ 04 · Inspired by Côte d'Azur, France
“Salt air and something sharper.”
Refined, coastal, and just a little dangerous—wine grapes and cayenne fire.
Goes well with
Seafood · Grilled chicken · Charcuterie · Roasted potatoes · Goat cheese · Vinaigrettes
№ 05 · Inspired by Jamaica
“Work hard. Eat louder.”
Bright, tropical, and full of movement—mango sunshine, coconut smoothness, Scotch bonnet punch.
Goes well with
Jerk chicken · Grilled fish · Rice and peas · Plantains · Tacos · Roasted sweet potatoes
