Chef Patricia Quintana often looked for local cooks and the elders for practical knowledge, studying the indigenous ingredients she found in home kitchens, whether along stony waterfronts or across agave-speckled flatlands, in adobe pueblos or apartment buildings.
Her personal story begins in the traditional Mexican kitchen of her great-grandmother. Raised surrounded by bubbling pots, the rhythmic pounding on the metate – the flat volcanic grinding stone used for making corn masa dough, the crackling of firewood and the gente cadence of palms rhythmically clapping as they skillfully shaped rounded tortillas.
Years in Business
Farming Families
Awards
Bottles Sold
“My style of cooking brings sophisticated to traditional recipes and gives Mexican food its recognition and honor it deserves”
All of our salsas are made only with the best ingredients. We believe in better food, sustainable and fair from soil to table.
All of our salsas are made only with the best ingredients. We believe in better food, sustainable and fair from soil to table.
“It is important for us to provide an agricultural
system that restores and preserves the heritage of
Mexican traditional cooking”
Tours the country of Mexico to give 225 regional recipes for both classic dishes and adaptations, with basic preparation information and instructions
Tours the country of Mexico to give 225 regional recipes for both classic dishes and adaptations, with basic preparation information and instructions
Tours the country of Mexico to give 225 regional recipes for both classic dishes and adaptations, with basic preparation information and instructions
