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Oct 29, 2020

Grilled Steelhead

Ingredients 1.5 - 2 lb Steelhead fillet, skin on 3 Tbs Montana Mex Avocado Oil 1 - 2 Tbs grated ginger 1 tsp Monta...

Sep 3, 2020

Spatchcock Chile-Lime Chicken with Peaches

Serve size: Serves 4-6 Prep  |  Time: 20 min  |  Cook Time: 40 minutes   |  Total Time: 1 hour 10 min Ingredients:...

Aug 17, 2020

Strawberry Chile Relish

Strawberry chile relish - it’s the perfect spicy/sweet combo and tastes amazing on a bagel with cream cheese, as a gl...

Aug 6, 2020

Fireside Banana Boat

Take Montana Mex with you on your next trip outside, whether it’s deep in the forest or simply around the fire pit in...

Aug 6, 2020

Jalapeño Naan

Move over, sourdough! This Montana Mex-ified recipe for Jalapeño Naan is surprisingly easy to make, so we challenge ...

Apr 19, 2020

Whitefish Empanadas

Whitefish Empanadas: cook time: 1 hour 2 ea med whitefish, gutted, scaled, whole 2 qts water 1 recipe masa 1 onion, ...

Apr 6, 2020

Cottontail Cacciatore

Rabbit: 2 ea/2 pounds cleaned and quartered cottontail (or chicken drumsticks or squash) 1 tsp sea salt and herb bl...

Feb 20, 2020

Herb Grilled Chicken Legs & Thighs

Montana Mex's Chef Eduardo Garcia worked with Big Sky Youth Empowerment to create this delicious herb grilled chicke...

Feb 20, 2020

Grilled Corn On The Cob with Orach & Lemon Balm Pesto

There are many variations on this dish. This happens to be one of our absolute favorites. Start by building a hot bed of coals and soaking your corn in cold water.

Feb 20, 2020

Orach & Lemon Balm Pesto

Traditionally Pesto is built with Basil leaves, however a sauce like Pesto can easily transform by swapping Orach in place of Basil.

Feb 20, 2020

Jalapeño Spiked Potato Salad

Montana Mex's Chef Eduardo Garcia amazing jalapeño spiked potato salad recipe, a little spicy, and a whole lot of deliciousness.

Jan 2, 2020

Coal Roasted Yams & Sweet Potatoes with Jalapeno Chimichurri, Crème Fraiche and Pomegranate

Delicious yams & sweet potatoes roasted in coals with jalapeno chimichurri, crème fraiche and topped with pomegranate recipe by chef Eduardo Garcia of Montana Mex.
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