the pantry
Four small-batch condiments from a decade of borrowed kitchens. Made in Miami, one jar at a time.
TRACK 01 · SPICY
chili crisp
Slow-fried chili oil with crispy garlic, roasted peanuts, and Sichuan pepper. Smoky, tingly, wildly good on everything.
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TRACK 02 · HERBY
chimichurri
Parsley, oregano, garlic, red wine vinegar. The real Argentinian move — steak's soulmate.
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TRACK 03 · SMOKY
smoky guava bbq
Slow-simmered guava with tomato, brown sugar, smoked paprika, and chipotle. A little Cuban, a little Kansas City.
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TRACK 04 · SWEET-HEAT
hot honey
Wildflower honey infused with chili and apple cider vinegar. Slow-warmed two weeks so the heat is round, not sharp.
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