Foods with territorial identity that preserve Mexico's biocultural heritage.
Every ancestral food in the MilpaChef® Selection is far more than an ingredient: it is the result of a history, a territory, a community and a way of understanding gastronomy as biocultural heritage.
We work directly with small producers and community projects to bring unique ingredients to cooks, restaurants, universities and food lovers across Mexico.
A curated selection of Mexican ingredients chosen for their culinary, cultural, environmental and social value.
Each product was selected because it represents part of Mexico's food heritage and helps strengthen small producers and local food systems.
Ingredients tied to Mexico's history, culture and biodiversity.
Products with exceptional cooking qualities.
We know who produces each ingredient, where, and how it reaches the kitchen.
We strengthen local economies, fair trade and sustainable practices.
Ingredients hard to find through conventional commercial chains.
We are preparing our catalog to bring Selección MilpaChef® products to all of Mexico. In the meantime, if you are interested in any of our products, contact chef Alfonso Rocha via WhatsApp to request information.
Maya salt from the millennia-old Tsotsil community of Atz'am in Zinacantán, Chiapas. Obtained by evaporating well water — a technique documented in the region for over 1,500 years.
Endemic Chiapas bean grown in Tsotsil communities of the Highlands.
Endemic red bean cultivated in Teopisca, Chiapas.
Endemic lima bean cultivated in the communities of Motozintla, Chiapas.
Small, very hot red chile — 2 cm long, conical. Used regionally in Simojovel, Chiapas, for ciguamonte, tamal de bola and hot salsas.
Achiote seed grown by Tzeltal communities of Tenejapa, Chiapas, under agroecological practices.
Washed cacao grown in the Soconusco region of Chiapas.
Large dark-brown or reddish ant (Atta mexicana / cephalotes), harvested in May–July across Veracruz, Oaxaca, Chiapas, Guerrero, Guanajuato, Puebla, Morelos and Estado de México.
Mexican spirit distilled from pulque of Zacatlán de las Manzanas. Pleasant pulque flavor with a complex fruity aroma of herbs and highland woods. 38% ABV.
Nekumetl — Mesoamerican maguey sugar. One of the oldest sweeteners of pre-Hispanic peoples, predating European sugar and stingless-bee honey. Over 10 liters of fresh aguamiel yield one liter of concentrate. Use as honey, or to marinate meats, in cocktails, dressings and salsas.
Raw multifloral honey, harvested from hives foraging a diversity of wild and cultivated blossoms. Unfiltered and unpasteurized.
Every product includes information about its origin, producer community, history, culinary uses and preparation tips. The selection is also meant to be a tool for sharing Mexican food heritage.
We ship nationwide so that ingredients from different regions of the country can reach any kitchen.
By buying from the MilpaChef® Selection you help preserve traditional knowledge, strengthen local economies and keep Mexico's biocultural heritage alive.
Discover unique ingredients selected by MilpaChef® and join a network connecting gastronomy, territory and communities.
