Chinese-style chili crisp oil is a crispy spicy oil, prepared with dried chilies, garlic and spices fried in oil, with toasted sesame seeds that add texture and a toasted and slightly smoky flavor; ideal for finishing dishes such as dumplings, noodles, fried rice, stir-fried vegetables or even eggs and rice bowls.

Ingredients: vegetable oil, dried chili flakes, fried garlic and onion, toasted white and black sesame seeds, salt, sugar, peppercorns and a touch of sesame oil to enhance the umami.

Homemade chili crisp oil can be stored in a tightly sealed jar, in a cool, dry place or in the refrigerator, for 1 to 2 months, always using clean utensils and ensuring that the solid ingredients are well covered in oil to maintain their crisp texture and flavor.

Thai Fish Dressing - Nam Pla is a Thai- style dressing that combines the intense and salty flavor of fish sauce with the creamy and crunchy touch of roasted peanuts, ideal for use as a dip, to finish Thai-style salads, cold noodles, spring rolls or to give an umami punch to grilled fish, seafood and chicken.

Ingredients: fish sauce, soya sauce, vinegar, chopped roasted peanuts, lemon juice, sliced dried y fresh chili, chopped garlic, sugar, water, and a touch of fresh herbs like cilantro to balance the saltiness, acidity, and spiciness.

Thai Fish Dressing - Nam Pla – Homemade nam pla keeps in the refrigerator for 5 to 7 days in a tightly sealed jar; it is important to mix it before using to reincorporate the peanuts and chilies that settle at the bottom.

Southern Italian grilled eggplant is a classic Mediterranean antipasti: fresh eggplant slices, roasted or grilled until tender and slightly smoky, then marinated in olive oil with garlic and herbs, perfect to serve as a starter with rustic bread, alongside cheeses, cured meats, or as a light side dish.

Ingredients: Fresh sliced ​​eggplant, extra virgin olive oil, garlic, parsley and basil, dried oregano, salt, black pepper and a touch of lemon juice to balance the acidity and enhance the Mediterranean flavor.

Southern Italian-style grilled eggplant keeps in the refrigerator for 3 to 4 days in a tightly sealed container, with the slices always covered in oil to maintain their soft texture and flavor.

Beef bourguignon is a classic, very comforting French stew where beef is slowly cooked in red wine with vegetables and aromatic herbs until super tender, in a thick, deep and flavorful sauce, perfect to accompany with mashed potatoes, fresh pasta or rustic bread.

Ingredients: stewing beef in chunks, red wine, bacon, carrots, onion, garlic, mushrooms, onions, beef broth, tomato paste, butter, olive oil, thyme, bay leaf, parsley, salt and black pepper.

Homemade beef bourguignon keeps in the refrigerator for 2 to 3 days tightly covered and reheats over low heat so that the sauce retains its texture; it can also be frozen for up to 2–3 months in an airtight container without losing its flavor.

This artisan baker's brioche bread is perfect for breakfast, brunch or afternoon tea, simply sliced, lightly toasted and accompanied by butter, jam or hazelnut cream.

Its soft and fluffy crumb, with a slightly sweet and buttery flavor, also makes it ideal for preparing "French toast", pudding-type desserts, gourmet sandwiches or as a base for a sweet loaf of bread for any informal meal.

Its dough is made with a kneading and slow fermentation process of approximately 24 hours , which better develops the flavor, aroma and texture of the brioche.

Ingredients: wheat flour, egg, butter, milk, sugar, yeast and salt.

Consume within: 3–4 days at room temperature, well wrapped or in a bread basket, to maintain its soft texture and prevent it from drying out.

For longer periods, it can be frozen in slices for up to 2–3 weeks and gently reheated before serving.

The Satay chicken skewers with peanut sauce This dish, inspired by Southeast Asian cuisine, is aromatic and lightly spiced. Marinated chicken is grilled and served with a creamy peanut sauce that combines savory, sweet, and slightly spicy flavors. It's ideal as a hot appetizer or a light main course, perfect for informal gatherings or buffets, especially for those seeking something exotic yet affordable, with notes of soy, citrus, and roasted peanuts.

Preparation and process

The chicken is marinated in a mixture of soy sauce, garlic, ginger, lemon juice, vegetable oil, and sugar, which adds flavor and keeps it juicy when grilled. Then, it's skewered and cooked on a grill, griddle, or skillet until golden brown on the outside and tender on the inside.

The peanut sauce is prepared by blending peanut butter with soy sauce, lemon juice, coconut milk, sugar, and hot sauce until a creamy, slightly runny texture is achieved; it is finished with roasted peanuts and chopped cilantro, plus a few drops of lemon just before serving.

Ingredients used

• Chicken
• Soy sauce
• Garlic
• Ginger
• Lemon juice
• Vegetable oil
• Sugar

For the sauce:

• Peanut butter
• Soy sauce
• Lemon juice
• Coconut milk
• Sugar
• Hot sauce
• Roasted peanuts
• Cilantro
• Lemon to finish

Serving and reheating recommendations

It is recommended to serve the skewers hot, accompanied by the peanut sauce on the side or on top, and, if desired, with jasmine rice, a fresh salad, or sauteed vegetables. To reheat, it is best to gently heat the skewers in a pan or in the oven at a low temperature, and if the sauce has thickened too much, add a little water or coconut milk until it reaches a creamy consistency.

Conservation

Consume before: the same day or within the Keep the skewers and sauce refrigerated in an airtight container for 24 hours . Because it's chicken and the sauce contains fresh ingredients, it's important to keep everything well refrigerated and only reheat the amount you're going to eat.

Grilled and marinated zucchini is a Mediterranean-inspired antipasti: slices of fresh zucchini, grilled until tender and slightly smoky, then marinated in oil with herbs to highlight their natural sweetness, perfect as a starter with rustic bread, alongside cheeses, cured meats or cold salads.

Ingredients: Fresh sliced zucchini, mild vegetable oil (such as canola), Mediterranean herb mix (oregano, thyme, rosemary and basil), garlic, salt and black pepper, with a slight touch of acidity (lemon juice) to balance the flavor.

Grilled and marinated zucchini can be stored in the refrigerator for 2 to 3 days in a tightly sealed container, making sure the slices are always covered in oil to maintain their soft texture and flavor.

Enjoy a private restaurant experience without leaving home. With our service Chef at Home : A chef comes to your home to heat, plate, and serve dishes from La Despensería, ensuring perfect timing, presentation, and service on the day of your event. You simply focus on your guests while we take care of everything, making sure it's perfect, just like in a restaurant… but in your own home.

This service includes:

• Reception and organization of the dishes at La Despensería.

• Heated to the right temperature and at the right time.

• Careful plating and table service for you and your guests.

Ideal for: lunches and dinners at home, birthdays, gatherings with friends, family meals or intimate corporate events within the Guadalajara Metropolitan Area.

Thai yellow chicken curry is a creamy and aromatic stew, typical of Thai cuisine, ideal for those looking for exotic flavors but with a mild spiciness.

Perfect served with jasmine or basmati rice (rice not included), this dish works beautifully as a main course for everyday meals or casual dinners, offering a comforting combination of chicken, potato, and coconut milk. Its silky, slightly thick texture comes from the coconut milk, while the blend of spices, including cumin and coriander, gives it a vibrant yellow color, citrus notes, and a warm, balanced aroma.

It is made from a yellow curry paste sautéed in oil, to which pieces of chicken, coconut milk, potatoes, onion and other vegetables such as carrots are added. green beans and peppers, letting everything simmer over medium heat until the meat is tender and the sauce is well thickened.

Ingredients: chicken breast, Thai yellow curry paste, coconut milk, potato, onion, carrot, green beans, peppers, vegetable oil, chicken broth, fish sauce, soya sauce, vinager, curcuma, sugar and salt.

Use within 2–3 days, when refrigerated in a tightly sealed container; gently reheat in a pot or pan with a little water or stock, without bringing to a rolling boil, to preserve the sauce's texture. For longer periods, it can be frozen after cooking for up to 2–3 months and reheated over low heat, stirring occasionally to re-emulsify the sauce.