Bestsellers
Coffee Tosepan from foggy...
Shade: pepper, vanilla, cedar. 100% ARABICA, Puebla México, 1200–1500 m.n.m.
Medium roasting, acidity balanced, medium sweetness
Real cocoa criollo 100%...
Cocoa powder is obtained by drying, pressing and defatting cocoa beans. During pressing, cocoa beans are processed to preserve key vitamins, minerals, antioxidants and especially enzymes, which are destroyed at temperatures above 40 ° C. At the same time, the cocoa powder treated in this way retains the taste properties and aroma of cocoa beans. Cocoa powder and cocoa beans have more antioxidants and flavonoids than, for example, blueberries, red wine, black or green tea. Cocoa powder is rich in minerals including magnesium, sulfur, calcium, iron, zinc, copper, potassium and manganese. The product comes from the Mexican state of Tabasco, the type of cocoa is Criollo. Unlike similar products, cocoa is pressed on the original stone presses and contains a maximum of 12% cocoa butter.
Suricata Inspiration: 70%...
Suricata Inspiration: 70% vegan chocolate with raisins, cocoa, coffee, cola nuts, jaguar habaner 10g
Dark cacao nibs in 70%...
Delicious roasted cocoa beans of the Criollo aromatic variety grown in Tabasco.
- Out-of-Stock
Vegan Chocolate bar with...
Vegan Chocolate bar with raisins, cocoa nibs and chili habanero Jaguar.
Pinole with chia for runners
Pinole is a traditional Mexican semi-finished product. It is roasted ground corn mixed with roasted cocoa, sugar and cinnamon.
Pinole with chia for...
Pinole is a traditional Mexican semi-finished product. It is roasted ground corn mixed with roasted cocoa, sugar and cinnamon.
Salsa Verde
How to make green sauce
Green tomatoes
Onion
Garlic
serrano chiles
salt to season
Water
In a medium pot, bring the water to a boil, place the chiles, tomatoes and garlic to cook over medium heat for about 12-15 minutes. Or when the chilies and tomatoes are already soft and cooked. If you are using jalapeño peppers, remove the tomatoes as soon as they are cooked as jalapeño peppers take a little longer to cook. And continue cooking the jalapeño pepper for a few more minutes until it is well cooked.
Once all the ingredients are cooked, remove with a strainer and reserve ½ cup of the cooking water.
Place the chiles, tomatoes, garlic and onion in a blender, and blend until they form a sauce of uniform consistency. If you need more water, add some of the cooking water you reserved.
Serve the sauce in a container and season with salt to your liking.