The FireBird
The FireBird is a blazing remix of a tiki classic—bright, bitter, spiced, and tropical. It layers the lushness of pineapple with the bite of lime and Campari, then lands a...
Cold Pineapple Pizza Cocktail
A clarified cocktail inspired by pineapple pizza—made with burnt toast tequila, tomato syrup, and ONIMA’s Prismatic hot sauce. Savory, sweet, and wildly original.
Garbanzo Bean Soup with Kale & Guanciale
A rich, one-pot comfort dish featuring garbanzo beans, crispy guanciale, smoky andouille sausage, and kale—brought to life with the bold flavor of IL MIG+ hot sauce.
Cajun Crawfish Étouffée
A deep dive into Cajun cooking with this rich and comforting Crawfish Étouffée, featuring a dark buttery roux, homemade crab stock, and a bold kick of Cajun Sumac hot sauce....
Cajun Scotch Egg
Crispy, golden, and packed with Cajun flavor! These Cajun Scotch Eggs feature soft-boiled eggs wrapped in savory boudin sausage, coated in crunchy panko, and deep-fried to perfection. Served with a...
Chili con Carne aka Chili Colorado
Chili Colorado Recipe | ONIMA Pantry  Chili Colorado A bold and deeply flavorful recipe for Chili Colorado, featuring slow-braised beef in a rich red chile sauce. Yield: Serves 6-8...
Cajun Sumac Chicken Wings with Dill Pickle Ranch
Classic Buffalo-style chicken wings made with Cajun Sumac hot sauce and dried sumac, served with a tangy dill pickle ranch. Perfect for game day or gatherings.
Pineapple Spam Croque Madame
A tropical twist on the classic Croque Madame featuring Pineapple Spam and a rich Lemon Ginger Jerk Mornay sauce.
Grilled Squid with Chimichurri
A smoky and flavorful recipe for grilled squid with chimichurri and sobrasada butter.
Fat Washed Añejo Manhattan
A rich and indulgent cocktail, the Fat Washed Añejo Manhattan combines the smoky depth of tequila fat washed in pineapple butter, the tartness of raspberry hibiscus syrup, and the nutty...
Carabineros with Sobrasada Butter
A quick and luxurious recipe for Carabineros with Sobrasada Butter.