We have some superb new authentic Tortilla Chips from Blanco Niño now in stock, which act as a perfect vehicle for some great dips, salsa and Mexican dishes, loaded with Isle of Wight tomatoes and other goodies.

These Tortilla Chips are made and taste as originally intended. These are among the most authentic you can find outside of Mexico (so we’re told). Blanco Niño are the first tortilla chip brand in the UK & Ireland to switch to fully recyclable packaging, which we’re delighted about.

We make our tortillas and tortilla chips in the same way the Aztecs have been doing it for thousands of years. Using an ancient method known as nixtamalisation. Whole corn is cooked then steeped overnight, before being ground into a dough (masa) using hand-carved, Mexican volcanic stones. This masa is shaped and baked into tortillas. We then leave the tortillas to rest overnight, before being hand-cut and lightly fried into our tortilla chips.

It takes three days from start to finish, but we think the result is worth the wait.

They select the very best, non-GMO corn from verifiable sustainable sources. Blanco Niño Tortilla Chips are naturally gluten-free, vegan friendly, kosher certified and contain no artificial preservatives. More importantly though, they taste amazing.

Try some of these great recipes and take a dip….

Spring Salad

Chilaquiles Rojos

or see below for this great NACHO BOWL

Fried black beans. Makes 400g

• A tin of black beans… Keep the liquid.
• 1 clove of garlic, finely diced.
• ½ of a small brown onion, finely diced
• ½ tsp of chipotle or any other chilli flakes
• 1 tsp of rapeseed oil
• Sea salt to taste

Guacamole. Makes 200g

• 1 medium avocado
• 1 tbsp of brown onion, finely diced
• ½ fresh jalapeño chilli, finely chopped
• 1 tbsp of sliced coriander
• The juice of one lime, or to taste
• Sea salt to taste

Pico de gallo. Makes 300g

• 250g of mixed small tomatoes, halved
• ¼ of a red onion, finely diced
• ½ fresh jalapeño chili, finely chopped
• The juice of half a lemon and lime and its zest
• 1 tbsp of sliced coriander
• Sea salt to taste

• 4 handfuls or 150g of padrón peppers (or roast veggies of your choice!)
• 1 tsp of rapeseed oil
• Sea salt to taste
• Blanco Niño Chilli & Lime tortilla chips


  1. Start with the fried beans. Sauté the onions, garlic and chilli with the oil for about five minutes at medium-low heat. They will become soft and translucent. Add the drained beans. Warm them up. Blitz with a hand blender and add some of the tinned liquid if needed. It should have the consistency of a loose hummus. Season to taste and put to one side.
  2. For the guacamole, scoop out the avocado. Crush it with a fork. Add the rest of the ingredients, toss well and season with lime juice and salt to taste.
  3. To make the pico de gallo, combine all ingredients. Season with the citrus juice and salt
  4. For the padrón peppers, heat a grill or a frying pan at high heat. Toss the peppers in a bit of rapeseed oil. Grill the padrón peppers on all sides. They will become nice and chargrilled. Sprinkle salt to taste all over the peppers.
  5. To serve, spoon each element into a bowl. Arrange the peppers on one side of the edge. Finish with the chips on the other side. Enjoy!