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Blanco Nino Smoky Chipotle Tortilla Chips (170 g), €2.50

Made the Aztec Way We select the very best whole non-GMO corn, which we cook then steep overnight, before grinding into a dough called masa using our hand-carved, Mexican volcanic stones. An ancient process called Nixtamalisation. While still hot, this masa is shaped and baked into tortillas. We then leave the tortillas to rest overnight, before cutting and lightly frying them to become the most delicious, authentic tortilla chips. It takes three days from start to finish, but we think it's worth the wait. San Miguel de Allende, just north of Mexico City, is a town bursting with vibrant culture. Its buildings, ruby red and mustard yellow in colour, its streets paved with cobblestones, abuzz with the chitter chatter of vendors and their patrons. It's here to this beautiful cityscape that our mind travels whenever we reminisce of one of our favourite chillies, the Chipotle. When fresh from the field it carries the name, Jalapeño, but when smoked and dried, it becomes a Chipotle; the key ingredient in the famous adobo sauce. Smoky and a little sweet, with a friendly kick of heat, this sauce is the inspiration for these chips and emblematic of wonderful San Miguel.

Blanco Nino Chilli & Lime Tortilla Chips (170 g), €2.50

Chilli & lime Puebla is home to some of Mexico's richest culinary and cultural heritage. Nestled in the shadow of a dormant volcano, it is this vibrant city and landscape that inspired our chilli & lime tortilla chips. Commonplace on these colour soaked streets is the marriage of stinging chilli heat and sharp citrus fruit flavours. Be it fresh mango dusted with chilli and splashed with lime juice served from a tricycle vendor, or the spicy citrus rim of a refreshing michelada in a neighbourhood cantina. Few pairings conjure such vivid memories and so quickly transport us back to those wanderlust days.

Blanco Nino Sea Salt Tortilla Chips (170 g), €2.50

Lightly Salted There are few places quite as beautiful as Celestún, a wetland in the Yucatán that attracts thousands of migrating flamingos to its mangroves every winter. These lagoons are also home to ancient Mayan salt-flats, where we source the salt for these chips. There we've partnered with Traspatio Maya, a social enterprise which supports and protects traditional salt harvesting techniques.