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1. Add your meat and water to the pot.
2. Drop in one bomb.
3. Let it simmer until the meat is tender. Each recipe page has the exact times.

You can add onions, garlic or your own spices at any point.

Every bomb has its own recipes, from the classic dish to remixes like Birria Lumpia, Kansi Fried Chicken and Seafood Jambalaya. Each one has a full ingredient list and step-by-step instructions.

Browse the Recipe Hub

Yes. Dissolve 1 bomb in 1 cup of water, coat your meat and marinate, overnight for deeper flavor. Then grill, smoke, or roast at 190°C until cooked through. It works on beef, ribs, chicken, shrimp and salmon.

Use one bomb for every 1 to 1.5kg of meat, or every 2 to 2.5kg of seafood for Seafood Boil. Cooking for a crowd? Double everything, bombs included.

Every pack has 2 bombs. One bomb cooks about 1 to 1.5kg of meat and serves 8-10. Cooking for fewer people? Cut a bomb in half. Half a bomb cooks 500-750g of meat and serves 4-5, and the rest keeps in the resealable pack.

Smoky and rich, with the warm spice birria is known for. Imported Mexican chilis turn the consommé deep red.

Bombs keep for 6 months from production.

No fridge needed. Store them in a cool, dry place like your other spices, and keep the pack sealed between uses.

Yes, it cooks exactly the same. Use 75g of the crushed bomb in place of one whole bomb and follow your recipe as usual.

If anything else looks off, message us and we'll sort it out.

We accept Mastercard, Visa, GCash, Maya and QR Ph. You pay through Shopify's secure checkout, and you'll get a confirmation email right after you order.