A curated selection of heirloom ingredients that Alfonso sources directly from producer communities. Prices in MXN, ex-Cholula — shipping quoted on request.
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.
