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A highball glass is used to serve highball cocktails and other mixed drinks. A highball glass is taller than an Old Fashioned glass, and shorter and wider than a Collins glass.

The glass type “Veladora” is the traditional glass used in Oaxaca for drinking mezcal. It has a wide mouth allowing the aroma to hit your nose before the taste.

Cocktail preparations for the most demanding barman. Mango semi-finished product for cocktail preparation not to be used for direct consumption. Dilute one volume of product in 5 volumes of water. Shake before use.

Cocktail preparations for the most demanding barman. Maracuja semi-finished product for cocktail preparation not to be used for direct consumption. Dilute one volume of product in 5 volumes of water. Shake before use.

Cocktail preparations for the most demanding barman. Strawberry semi-finished product for cocktail preparation not to be used for direct consumption. Dilute one volume of product in 5 volumes of water. Shake before use.

The legend says that the Margarita cocktail was created in 1938 to honor a beautiful Mexican dancer call Rita de la Rosa. The bartender was inspired by his spectacular performance improvised a cocktail to conquer her heart with Tequila and lemons. Since then Margarira still capturing hearts around the world. 

El Mariachi agave syrup is a natural sweetener 1.4 times sweeter than sugar, made with 100% organic agave. Its main characteristics are its low glycemic index, its high solubility (which prevents the formation of decay), its fiber content (Inulin) as well as B vitamins, which has a very broad application as a raw material for the preparation not only of sweets, but even haut-cuisine.

The ingredients for our fruit purees are sourced by Dirafrost fruit experts and carefully processed by their production team at low temperature. The fruits undergo a mild thermal treatment, to preserve their natural taste & colour. Thaw the fruit puree for 24 hours in the refrigerator (+4°C) or in defrost setting in the microwave (+/- 20 minutes at 100 to max 350 Watt). Shake well before use.

The ingredients for our fruit purees are sourced by Dirafrost fruit experts and carefully processed by their production team at low temperature. The fruits undergo a mild thermal treatment, to preserve their natural taste & colour. Thaw the fruit puree for 24 hours in the refrigerator (+4°C) or in defrost setting in the microwave (+/- 20 minutes at 100 to max 350 Watt). Shake well before use.

The ingredients for our fruit purees are sourced by Dirafrost fruit experts and carefully processed by their production team at low temperature. The fruits undergo a mild thermal treatment, to preserve their natural taste & colour. Thaw the fruit puree for 24 hours in the refrigerator (+4°C) or in defrost setting in the microwave (+/- 20 minutes at 100 to max 350 Watt). Shake well before use.

The ingredients for our fruit purees are sourced by Dirafrost fruit experts and carefully processed by their production team at low temperature. The fruits undergo a mild thermal treatment, to preserve their natural taste & colour. Thaw the fruit puree for 24 hours in the refrigerator (+4°C) or in defrost setting in the microwave (+/- 20 minutes at 100 to max 350 Watt). Shake well before use.

Concentrated syrups to easily prepare excellent slushes. A bottle diluted in 10 liters of water allows you to get 12 liters of ready slush.

Concentrated syrups to easily prepare excellent slushes. A bottle diluted in 10 liters of water allows you to get 12 liters of ready slush.

Concentrated syrups to easily prepare excellent slushes. A bottle diluted in 10 liters of water allows you to get 12 liters of ready slush.

Concentrated syrups to easily prepare excellent slushes. A bottle diluted in 10 liters of water allows you to get 12 liters of ready slush.

Concentrated syrups to easily prepare excellent slushes. A bottle diluted in 10 liters of water allows you to get 12 liters of ready slush.

The legend says that the Margarita cocktail was created in 1938 to honor a beautiful Mexican dancer call Rita de la Rosa. The bartender was inspired by his spectacular performance improvised a cocktail to conquer her heart with Tequila and lemons. Since then Margarira still capturing hearts around the world. 

The legend says that the Margarita cocktail was created in 1938 to honor a beautiful Mexican dancer call Rita de la Rosa. The bartender was inspired by his spectacular performance improvised a cocktail to conquer her heart with Tequila and lemons. Since then Margarira still capturing hearts around the world. 

Prepared with nixtamalized corn, this 23 cm tortilla known as Tlayuda is the best choice for burritos and exotic 100% mexican dishes like the also named Tlayuda and “machetes” which are delicious giant quesadillas. "GLUTEN FREE, 100% VEGAN, GMO FREE".

The traditional Mexican blue tortilla. Prepared with nixtamalized corn, this 15 cm tortilla is always found on Mexican dinner tables and is perfect to accompany Mexican food. Excellent option for use in tacos, enchiladas, quesadillas, chilaquiles and traditional Mexican dishes. "GLUTEN FREE, 100% VEGAN, GMO FREE".

Corn tortillas made of 100% Mexican nixtamalized corn. This tortilla is named taquera for its great use to make tacos. This 12cm tortillas have the perfect size, consistence and felxibility to make the perfect taco. Ideal for restaurants and catering companies. "GLUTEN FREE, 100% VEGAN, GMO FREE".

Corn tortillas made of 100% Mexican nixtamalized corn. This tortilla is named rinconera for its great use to make original pastor tacos. This 10cm tortillas have the perfect size, consistence and felxibility to make the perfect pastor taco. Ideal for restaurants and catering companies. "GLUTEN FREE, 100% VEGAN, GMO FREE".

Original corn tortillas type Huarache. Made with the highest quality finely ground nixtamalized white corn, these tortillas have a slightly yellow appearance and a specific corn taste. "GLUTEN FREE, 100% VEGAN, GMO FREE".

Original corn sopes. Made with the highest quality finely ground nixtamalized white corn, these sopes have a slightly yellow appearance and a specific corn taste. "GLUTEN FREE, 100% VEGAN, GMO FREE".

Delicious special corn tortilla ready to fry and prepare delicious tostadas or nachos (Tortilla Chips). Made with Mexican ingredients. "GLUTEN FREE, 100% VEGAN, GMO FREE".

Queso Oaxaca, Asadero or Quesillo is a Mexican name for a semi-soft, white, string-type, Hispanic-style cheese made from cow's milk. One of the artisanal cheeses, Oaxaca has savory mellow buttery flavour and is a great melting cheese. The little salty and mild flavour make it is one of the most popular cheeses for preparing quesadillas

Queso Oaxaca, Asadero or Quesillo is a Mexican name for a semi-soft, white, string-type, Hispanic-style cheese made from cow's milk. One of the artisanal cheeses, Oaxaca has savory mellow buttery flavour and is a great melting cheese. The little salty and mild flavour make it is one of the most popular cheeses for preparing quesadillas

Queso panela (panela cheese) is a white, fresh and smooth Mexican cheese of pasteurized cow's milk. It is not the same as queso canasta or queso de la canasta. It is served most often as part of appetizer dishes such as nopal salads or quesadillas.

El queso Cotija de Montaña or "grain cheese" is dry, firm, and very salty. The cheese is usually several times saltier than typical cheese, traditionally so that it will keep better. Cotija is a Mexican cheese named after the town of Cotija in the Mexican state of Michoacán. This hard, crumbly Mexican cheese is made mainly from cow’s milk.

In Mexico, queso Chihuahua is commonly recognized as a soft white cheese available in braids, balls or rounds and originates in the Mexican state of Chihuahua. In Chihuahua, it is called queso menonita, after the Mennonite communities of northern Mexico that first produced it, while elsewhere it is called queso Chihuahua. Queso Chihuahua is good for melting and is similar to a mild, white Cheddar or Monterey. It may be used in queso fundido, choriqueso, quesadillas, chilaquiles, chili con queso, or sauces.

In Mexico, queso Chihuahua is commonly recognized as a soft white cheese available in braids, balls or rounds and originates in the Mexican state of Chihuahua. In Chihuahua, it is called queso menonita, after the Mennonite communities of northern Mexico that first produced it, while elsewhere it is called queso Chihuahua. Queso Chihuahua is good for melting and is similar to a mild, white Cheddar or Monterey. It may be used in queso fundido, choriqueso, quesadillas, chilaquiles, chili con queso, or sauces.

In Mexico, queso Chihuahua is commonly recognized as a soft white cheese available in braids, balls or rounds and originates in the Mexican state of Chihuahua. In Chihuahua, it is called queso menonita, after the Mennonite communities of northern Mexico that first produced it, while elsewhere it is called queso Chihuahua. Queso Chihuahua is good for melting and is similar to a mild, white Cheddar or Monterey. It may be used in queso fundido, choriqueso, quesadillas, chilaquiles, chili con queso, or sauces.

Árbol Chili is a small and potent Mexican chili pepper also known as bird's beak chile and rat's tail chile. These chilis are about 5 to 7.5 cm (2.0 to 3.0 in) long, and 0.65 to 1 cm (0.26 to 0.39 in) in diameter. Their heat index is between 15,000 - 30,000 Scoville units. The peppers start out green and turn a bright red color as they mature. Chile de árbol peppers can be found fresh, dried, or powdered. As dried chiles, they are often used to decorate wreaths because they do not lose their red color after dehydration.

Guajillo chili fruits have different sizes, colors and flavors; cool going from red to cherry, dry different names: bell peppers, guajillo, catarino and coastal, among others. The guajillo receives several related itching names of each variety: wide or sweet guajillo (less spicy); small guajillo (discreetly spicy); guajillo puja, also known as guajillo the itching (the hottest).

Ancho chilli, is one of the most used dried chiles in Mexico is the dry form of chile poblano. It is dark red and is between 12 and 15 centimeters long. Although very similar to the chile mulato tastes with different nuances. Your degree of spiciness varies greatly, from very strong to slightly spicy. The ancho is used in a myriad of dishes and is often combined with other dried chilis as the mulatto and pasilla for making moles and marinades. In some cases it is also used to make stuffed peppers.

Pasilla chile or chile negro is the dried form of the chilaca chili pepper, a long and narrow member of species Capsicum annuum. Named for its dark, wrinkled skin (literally "little raisin"), it is a mild to hot, rich-flavored chile. As dried, it is generally 6 to 8 inches (15 to 20 cm) long and 1 to 1 1⁄2 inches (2.5 to 3.8 cm) in diameter.

Morita chilli is dark in color and measures about 4 centimeters long. It is spicy and used in the preparation of marinades; whole or chopped used in some soupy stews. Try morita chile sauce tasty, excellent multi-table salsa. Mexican cuisine is not understood in the world without the spicy chili, But experts in medical and dermatological issues say the traditional food may help prevent certain diseases, provided that it is consumed in moderation.

A legume no doubt important in the diet of the world population, especially in Latin America, is the black beans. It dates back to pre-Columbian Peru, from which went to Europe before returning to the New World and established as an essential food. First, something very important for food and to consider if you have problems of weight , black beans are high in calories: just take half a cup of this dish for 140 calories. Combine this with the daily conduct of moderate exercise (10 minutes) then achieve a perfect balance of body weight and health.

Pinto beans are a variety of common beans. In Spanish they are called frijol pinto, literally "speckled bean" (compare pinto horse). It is the most popular bean in Northern Mexico and the Southwestern United States, and is most often eaten whole (sometimes in broth), or mashed and then refried. Either way, it is a common filling for burritos in Mexican cuisine, or as a side dish in New Mexican cuisine.

Consists of masa (corn dough) filled with meat, cheese or other ingredients and steamed wrapped in corn leaves.

Consists of masa (corn dough) filled with meat, cheese or other ingredients and steamed wrapped in corn leaves.

Consists of masa (corn dough) filled with meat, cheese or other ingredients and steamed wrapped in corn leaves.

Consists of masa (corn dough) filled with meat, cheese or other ingredients and steamed wrapped in corn leaves.

Prepared with nixtamalized corn, this 30 cm tortilla known as Burrito is the best choice for burritos and exotic 100% mexican dishes. "GLUTEN FREE, 100% VEGAN, GMO FREE".

Escarlata Catorce Salsa Macha. It is a delicious artisan sauce, made in Jalisco, based on soybean oil and ingredients of the highest quality and freshness. Given its natural origin, it is completely free of preservatives and transgenic fats. Made with a variety of dried chili peppers, garlic, salt, sesame and soybean oil. 

Escarlata Catorce Salsa Macha. It is a delicious artisan sauce, made in Jalisco, based on soybean oil and ingredients of the highest quality and freshness. Given its natural origin, it is completely free of preservatives and transgenic fats. Made with a variety of dried chili peppers, peanuts, garlic, salt, sesame and soybean oil.

Homemade Mole: Made with 25 natural ingredients, among which banana, apple and almonds, low fat content so it does not fall heavy on the stomach. Thanks to its natural ingredients, it is recommended to dissolve only with water in a 1:1 proportion.

Peanut Sauce: Elaborated with Chile de Arbol, it is basically a macha sauce, it is ideal to put on your favorite food, however, you can prepare some dishes such as Shrimp with cream or Chicken with peanut sauce. Due to its high spiciness, it is recommended to reduce it with cream, olive oil or prepare a dip with mayonnaise.