FRESH, EXPLOSIVE, UNFORGETTABLE FLAVOURS

Photo Amy Hamblett

Zesty, unique, natural, and local – a taste of summer nostalgia. This is La Texican fresh dips and pestos.

Founded in 2012 in Parua Bay and later moving to Mangawhai, La Texican was born from Leah Errichetto-Webb’s search for vibrant, flavour-packed food made with natural, local ingredients and no additives or preservatives.

What began as a simple reminder of home and comfort food for the Chicago native has evolved far beyond her now-famous Guac and sassy salsa. Leah’s journey has unveiled a range of dips and pestos with layers, texture, unexpected ingredients, and bold flavours that twist minds and delight tongues. All the while, she remains true to her original vision: to create edible products as close to their natural state as possible.

There’s no mass production at La Texican; every dip is bespoke, every ingredient carefully selected, and each product designed to leave a lasting impression on the palate.

Simplicity. Each variety contains only wholesome ingredients – natural oils, citrus juices, vinegars, herbs, vegetables, garlic, and spices. Less is more, and every ingredient is meant to be tasted.

Balance. Tested over time, this range of dips and pestos elevates dishes, whether added to a creation or enjoyed on their own.

Variety. La Texican keeps its offerings fresh, surprising, and vibrant. Honey in the pesto? Absolutely. Chipotle in the chimichurri? Without a doubt.

Experience these explosive flavours at the Matakana Farmers’ Market or Mangawhai Beach School Market every Saturday morning. Auckland-based foodies can find La Texican at the Smales Farm Market in Takapuna every second Sunday of the month.

From the creative mind of Leah Errichetto- Webb, embark on a journey into some of the most interesting dips and pestos taste buds will ever encounter – bold, natural, and unapologetically delicious.

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