RED OR GREEN?

In the Southwest corner of New Mexico, chile is a way of life. Arguably, it is where the best chile in the world is grown, within the fertile soil along the Rio Grande River in a small village community called Hatch Valley. Each August and September, harvest season sparks a celebration of festivals, heart-warming aromas of chile roasting and stockpiling of fresh green chile for the year. Red or green, year-round, chile is included in everything from enchiladas to chile verde to chile rellenos. 

Although Mexican food has exploded in popularity, finding good Mexican food is often a challenge. When you do, it's often family recipes, passed down from mothers to their daughters (mijas) over generations. This shared love of Mexican food and cooking for the family is at the heart of what we do and is our secret sauce. Mijas takes our authentic family recipes and perfects them with god's best, Hatch green chile, to create the best hot sauce and salsa you have ever tasted. In a world dominated by "red-only" hot sauces and salsas that simply differentiate themselves by the level of heat and slight variations in vinegar taste, it has has been a race to the bottom in terms of cost and flavor to replace ketchup on the kitchen table. In contrast, Mijas is green, hand made and all natural, making every bite one to savor. It is a return to quality. It is our secret sauce. We hope you taste the difference.