De nuestra cocina
Behind the arch
A small kitchen in Mexico that toasts, mills and packs. Everything after the pouch leaves us belongs to somebody else, and this page says where that line falls.
What we actually do
We toast the chiles, mill the cacao and grind the spices, then weigh the blends into pouches. That is the whole of the trade. Every one of the 9 blends on this site is made the same way it has been since 2009, which is to say in batches small enough that somebody smells the comal and decides when it is done.
The reason the pouches exist is time. An afternoon over an olla makes a fine drink and nobody has an afternoon on a Tuesday, so the roasting and the grinding happen here instead of at your stove.
Where our part stops
This site is a catalogue, not a counter. When you decide on a pouch the button hands you over to the store that stocks it, and from that point the price, the payment, the parcel and the returns window are all theirs. We do not see your order and we cannot look one up.
It is worth saying plainly because catalogues that read like shops cause real trouble later. If a page here ever sounds like it is promising you a delivery date, that page is wrong and we would like to know.
How the pages are written
Ratios, timings and yields on this site are ones we cook to. Where recipes genuinely disagree, the guides say so rather than printing a number that sounds confident. The serving weights in the table come from dividing what the pouch holds by what the pouch claims, so they are arithmetic rather than opinion.
The notes from buyers are quoted word for word from what people wrote, including the complaints. Where a longer note was cut, the caption says it was cut.
Nothing on these pages is medical advice, and no blend here is sold as one.
Back to the pouches
Nine blends, three ways of making them, and a table that says how far each pouch goes.