These are the staples I always keep in my kitchen. I watch for sales, especially on the premium ingredients, and stock up when I can. But please don’t feel like you need to use exactly what I use. Substitute for whatever works for you.
Here’s my philosophy: good quality food is really important to me. I’d rather save money in other parts of my life, like going out, if it means I can afford better ingredients at home. In the long run, it’s still cheaper than eating out and being disappointed by restaurant food, especially now that inflation and tariffs have made places cut back on quality.
I’m also trying to swap out processed foods and harmful ingredients to protect my health. That doesn’t mean I’ve cut everything out. There are some things I’m not willing to give up because they bring me joy.
Spices
Onion powder, garlic powder, sea salt, cumin, bay leaves, oregano, paprika, thyme, red crushed pepper, peppercorns (for grinding—I find the taste better than pre-ground pepper), rosemary, dried jalapeño, dried cilantro, ground coriander, chili powder, cayenne pepper, guajillo pepper
Beans
Frijol de seda (Salvadoran beans) are what I use most often in my recipes. They’re not always easy to find outside areas with large Central American communities. When I first moved to San Antonio, I couldn’t find them nearby. Your best bet is Latin grocery stores. If you can’t find frijol de seda, pink beans or black beans are good substitutes. They won’t taste exactly the same, but they’ll still work well in the recipes.
I also keep pinto beans, black beans, and pink beans on hand.
Oils
I use avocado oil the most and stock up when I find it on sale at Costco. When avocado oil is too expensive, I use olive or vegetable oil.
I also use pork fat and beef tallow in my cooking because they add great flavor to dishes. You can find these at reasonable prices at Latin grocery stores, especially in areas with large Mexican American communities.
Masa
When it’s on sale or I find it at HomeGoods, I go for Masienda harina because I love the flavor. Otherwise, I’ll pick up a bag of Maseca, which you can find at almost any grocery store.
Bouillon
To cut down on sodium, I tried a lot of "healthy" bouillon alternatives. Most didn’t have the flavors I wanted and couldn’t replace the Knorr powders I loved. Then I found the Better Than Bouillon organic reduced sodium collection at Costco, and that was what I was missing. These are now staples in my kitchen. I use the organic reduced-sodium chicken and beef flavors every day, plus their sofrito base. Someday I want to make my own bouillons, but these are so convenient and taste great. (p.s. I still use the knorr powders sometimes, moderation!)
Other Staples
Avocados, yellow onions, garlic, cilantro, limes, lemons, panela (unrefined sugar, also called piloncillo), tomato paste, Ibarra chocolate tablets