What Ketchup Should Be

Molonay Tubilderborst ketchup had its origins when a farmer friend offered a bumper crop of tomatoes, peppers and onions to Los Angeles chef Nick Coe. He decided to make a batch of old-fashioned ketchup using several recipes from the early 19th century. In those days ketchup was less sweet, more savory and complex with exotic spices. Instead of being reserved for French fries and hamburgers it complements a wide range of meat, fish and poultry with its curiously addictive flavor and mysterious aromatic overtones.

 

Molonay Tubilderborst, the guiding spirit behind the ketchup, was a well-known gourmand about London and Paris in the 1930’s who (after a lifetime of indulging in the most rarified epicurean dishes) became an advocate of straightforward farmhouse cooking which he believed to be the epitome of sophisticated dining. He never varied in his dedication to the style of an English gentleman (although rumored to have been born into a family of itinerant conjurers in Tashkent), rarely being seen without an orchid in his lapel or his bowler tilted at a rakish angle.

There are three flavors of Molonay ketchup - our original Savory, fiery Spicy, and exotic Curry. Because ketchup is personal.