While founded 25 years ago, Tepozán tequilas (blanco, reposado and añejo) are now available in the United States. Made using traditional techniques, these tequilas are entirely grown, distilled and bottled at the source—in the highlands of Jalisco. Additive-free, the brand’s offerings are crafted with fully matured, estate-grown blue agave; volcanic-filtered water; and local, natural yeasts. The ingredients and method lend a verdant, bright flavor, along with notes of anise and citrus.
OCCO’s new Burger Sampler includes seasoning for four different types of burger: Lebanese kafta, garlic herb butter, spicy Sichuan and au poivre. All chefs have to do is select their protein, add the zesty spices and cook. Each blend is packed in an airtight pod that stays fresh for over six months, and the sampler is packaged in a card-deck style that’s ideal for gifting to any grilling enthusiast.
For their delicious new Cookies + Cream chocolate bar, the team at artisanal Icelandic chocolate purveyor Omnom embeds two lightly bitter chocolate cookies (made from 70% Tanzanian dark chocolate) into velvety white chocolate (composed of Icelandic whole milk powder, organic cane sugar, organic cocoa butter, sea salt and an emulsifier from sunflower). The experience lives up to its name.
Omsom’s Southeast Asian three-pack of dish starters are based on Vietnamese, Thai and Filipino flavors. Three sachets—for lemongrass BBQ, larb and sisig—are packed with difficult-to-find ingredients to create bold, aromatic dishes. Recipes are available online, but they’re super-simple: essentially just ripping open the starter pack, heating, adding protein and/or veggies and serving.
San Antonio’s Hotel Emma—named for Emma Koehler, an famous Pearl district figure who kept her late husband’s brewery running during Prohibition—has an online gift store full of goods for those who can’t visit right now. Among the products are several tasty treats by the hotel’s culinary director (chef John Brand) and his team. Our favorite is the Chile Pepita Crunch, a nutty, earthy, slightly spicy and crunchy relish-style condiment that can be added to salads, roasted vegetables, grilled fare and more. The blend is made up of pumpkin seeds, sesame seeds, hemp hearts, roast garlic, sunflower oil and morita chile and adds a little kick to your chosen dish.
From Eat Offbeat, The Kitchen Without Borders is part cookbook, part story book. With recipes by refugees and asylees from Syria, Sri Lanka, Iran, Eritrea, Venezuela and beyond, who relocated to NYC and became chefs at Eat Offbeat, the book contains diverse and delicious dishes. From fattoush to stuffed momos, the recipes will thrill home cooks. Much more than a list of ingredients and a method, the book profiles each chef. The overall result is imbued with tales of memories, places, family and identity.
Available in four colorways, Bornn’s enamel tumblers are a cheerful alternative to regular glasses and ideal for picnics. Designed in Turkey by Basak Onay and Oyku Thurston, their core is heavy gauge steel with porcelain fused over the top. Measuring 3.8 inches in height, each cup holds eight fluid ounces. Also in the Colorama collection are plates, serving dishes, tea pots and more. Price is in Euros.
Represent Mott St’s beloved noodle spot Big Wong with their Made in Chinatown collaboration sweatshirt. Designed by Harry Trinh, the garment is adorned with gold embroidery on the front and with images from the eatery’s menu on the back. Available in small to XL, the classic boxy design is intended for all genders. All proceeds go directly to Big Wong.
Launched in 2005, Tony’s Chocolonely was founded when Dutch journalist Teun van de Keuken was investigating the cocoa industry and found most grocery store chocolate was made from ingredients harvested by enslaved people. Working directly with farmers at seven cocoa cooperatives in Ghana and Ivory Coast, Tony’s Chocolonely makes fair trade treats that taste extra delicious. Our pick is the Dark Chocolate Pretzel and Toffee Bar which contains crunchy sweet and savory chunks.
For residents of Los Angeles, the food-and-art nonprofit Active Cultures’ Home Assembly Meal Kit 1 incorporates everything needed for an exquisite candlelit dinner for two. This not only includes recipes and ingredients for a three-course meal from chefs Niki Nakayama and Carole Iida-Nakayama (partially prepared at their two-Michelin-star establishment, n/naka) but also a limited edition sculpted candle by artist Glenn Kaino and a music program (with playlist) by Liza Richardson. From the Seared Albacore Sashimi Salad to the Yuzu Pound Cake, it’s a multi-sensory food adventure. With all proceeds supporting Active Cultures’ work, it’s also a gift that gives.
The first-ever official Prosecco Rosé to enter the US (following the approval of Prosecco Rosé DOC production by the Prosecco DOC Consortium in May 2020), Mionetto’s brand new liquid is 90% Glera and 10% Pinot Noir. Very dry and deliciously fruity, this well-balanced Prosecco Rosé sends fine bubbles skyward. This six-pack of 187ml bottles is the first iteration to be available for purchase and a slow expansion is expected moving forward.
Only the 19th vintage of Krug Clos du Mesnil—an elegant liquid crafted entirely from Chardonnay grapes grown during one harvest cycle upon a charming 4.5-acre plot of land in the iconic region—the luminous 2006 liquid exemplifies the celebratory spirit of Champagne. Though it noses of citrus and dried fruits, it flourishes on the palate with flavors of buttery pastry and meringue. There’s a welcome intensity to the bubbles, and a lengthy finish. There are only 14,973 bottles of this vintage.
Helmed by NYC-based chefs from all over the world (including Afghanistan, Iraq, Syria, Senegal and Cambodia), Eat Offbeat celebrates food and flavor, as well as diversity and culture. While their meal delivery service (run out of Long Island City by individuals who are immigrants and refugees), they also have online offerings like their holiday hampers. The Wanderer’s Box includes Persian quince jam, Senegalese spiced candied peanuts, Syrian Barazek cookies, Venezuelan Torta de Navidad, Middle Eastern Zhourat tea and Mediterranean za’atar mix. There are larger options, as well as a vegan selection, available too.
Located in the Yarra Valley (located just outside Melbourne, Australia), Four Pillars crafts creative gins using native ingredients. For their new Olive Branch expression, they reached out to Cobram Estate to incorporate three types of cold-pressed extra virgin olive oil along with olive leaf tea from their groves in Boundary Bend. Homegrown rosemary and bay leaf as well as native macadamia nuts and lemon myrtle add even more flavor to this spirit. The result is a textured, elegant, bright and savory gin that doesn’t overwhelm with botanicals, but hints at them. It’s the perfect gin for an ice-cold martini.
Somali chef Hawa Hassan’s In Bibi’s Kitchen shares recipes and tales from grandmothers living in the eight African nations that touch the Indian Ocean: South Africa, Mozambique, Madagascar, Comoros, Tanzania, Kenya, Somalia and Eritrea. The 288-page book goes beyond instructions and dives into the histories behind each dish. From highlighting a region’s importance in the spice trade to Hassan’s personal tales about particular recipes, the book tells stories and teaches lessons on food, history, culture and tradition.
Anyone who’s ventured to a Nordic nation understands the importance of smoked herring—perhaps with dark bread or schnapps (as the Danish brand Glyngøre suggests). Named after a town in Denmark, Glyngøre’s kippers in oil are tinned smoked herring fillets in vegetable oil with salt. Savory and delectable, they’re also reasonably priced.