Welcome to Solamente de Mesilla

Welcome to Solamente de Mesilla

“Solamente de Mesilla” is Spanish for “Only of Mesilla.”  In other words - only here on our website and in our store will you find this eclectic mix of unique and exciting items!  We specialize in products of New Mexico &  carry specialty items from around the world!

Candy & Nuts

Candy & Nuts

If you have a sweet tooth....we've got you covered.  Solamente de Mesilla carries a wide variety of local, hand made candy as well as delicious locally grown nuts..

Spices & Mixes

Spices & Mixes

Add that unique smokiness of chipotle (smoked jalapenos) to your baked potatoes, salads, soups, corn on the cob, fresh vegetables, steaks, hamburgers, or popcorn with our special spices & mixes.

Coffee

Coffee

If green chile is dear to the hearts and stomachs of all New Mexicans, the Pinon is dear to their souls. This beautiful tree is a thread in the social fabric of all who have shared the high desert area. Two hundred and fifty years before the American colonies won their independence, the Spanish adv...

Chile Roosters & Friends

Chile Roosters & Friends

These gorgeous handcrafted roosters are skillfully decorated with hundreds of authentic chile peppers and genuine feathers. They are stunning! Honestly, we have a hard time keeping them on the shelves! Ron uses these beautiful roosters to decorate his open houses & they always end up being the m...

Salsas & Sauces

Salsas & Sauces

Come in a try one our many salsa and sauces.  We have a wide array of flavors and heat levels for every pallet.  You can try them all at our one-of-a-kind salsa bar here in the store.

Jalapeno Jelly and Jam PDF  | Print |  E-mail
Our Jalapeno Jelly and Jam can be used as glazes over meats.Try it on the next steaks you B-B-Que. Slather the jam over each side of the steak and you are ready to grill. As an appetizer put over soften cream cheese. As a snack take a flour tortilla place some whipped cream cheese and jalapeno jelly or jam.
 
Fat-Free Raspberry Honey Mustard Salad Dressing or Marinade PDF  | Print |  E-mail

8 oz.  Raspberry~Wasabi Mustard  (Cherith Valley Gardens AKA CVG)

8 oz. honey

 

Mix together and server over field greens. Pour as marinade over any white meat or shrimp.

 
Pork Medallions with Rasberry~Wasabi Mustard Sauce PDF  | Print |  E-mail

1 Lb. pork tenderloin medallions

Naturally nonstick cooking spray

3/4 cup apple juice

2 T Raspberry~ Wasabi Mustard ( Cherith Valley Gardens AKA CVG)

1 tsp. cornstarch

1 c. CVG Spirited Cherries

Sprinkle meat lightly with salt and freshly ground pepper. Coat an unheated large nonstick skillet with cooking spray. Heat skillet over medium-high heat. Add pork; cook about 6 minutes or until pork is slightly pink in center and juices run clear, turning once. Remove from skillet. In a small bowl, stir together juice, mustard, and cornstarch until smooth; add to a another skillet. Cook and stir over medium heat until thickened and smooth. Stir in cherries and pork; cook an additional 2 minutes.

 

 
Jalapeno~Cilantro Mustard Marinade PDF  | Print |  E-mail

16 Oz. Jalapeno~Cilantro Mustard

2T. honey

1 T coarse ground black pepper

1tes. sea salt

Mix mustard and honey in a bowl (separate in 2 equal parts). Place pork tenderloin on very hot grill and sear on all sides. Sprinkle with coarse ground pepper and sea salt. Generously brush 1/2 the mustard mixture on all sides of pork tenderloin- Cook till desired doneness is achieved. Slice diagonally and serve on narrow platter with the remaining mustard/sauce mixture drizzled over the sliced tenderloin. Garnish with fresh sprigs of rosemary.

 

 
Raspberry ~ Wasabi and Jalapeno~Cilantro Mustard PDF  | Print |  E-mail
Both of the Cherith Valley specialty mustard's make a delightful addition to any deli sandwich. Great to serve on an oval platter, with the mustard in the center of oval platter . You can use a Martini Glass for the mustard. with any Char-grilled meats or sausage  cut diagonally-sliced and piled high on the platter. Serve with toothpicks for dipping sausage or other meats into the mustard.
 
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