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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. 

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".

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.

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.

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.

Chorizo is a highly seasoned pork sausage that is very popular in both Mexican and Spanish cooking. However, it can also be made from ground beef, chicken, venison or turkey.

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

Queso Asadero or Grill Cheese is a fresh, semi-hard, fatty, pasteurized, unripened cheese, which after manufacture is ready to be placed on the Grill. 

Chorizo is a highly seasoned pork sausage that is very popular in both Mexican and Spanish cooking. However, it can also be made from ground beef, chicken, venison or turkey.

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.

Tender Cactus water, salt, and citric acid. Our tender cactus is a versatile ingredient that goes perfectly in salads, tacos, soups, and more!.

Chipotle peppers, tomato puree, onion, corn oil, sugar, sea salt, modified corn starch, vinegar, spices and garlic. New! 🇲🇽👊🏻

Lemon Chili Seasoning is made with a unique blend of 100% natural chili peppers, lime & sea salt.

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 member of the capsicum family, jalapeño chillies range from moderate to very hot. Originating from Mexico, they are about 4cm long, dark green when young and scarlet when ripe, and are sold both fresh and tinned.

A member of the capsicum family, jalapeño chillies range from moderate to very hot. Originating from South America, they are about 4cm long, dark green when young and scarlet when ripe, and are sold both fresh and tinned.

Achiote is a plant native to Mexico, it is the base ingredient for many dishes in southeastern Mexico. It has been used since pre-Hispanic times. In Mexico, when we talk about achiote, we immediately think of a small block of reddish paste that is part of the preparation of a Cochinita Pibil. But, besides being a fundamental ingredient in the cuisine of the southeast, it has other uses. 

Huitlacoche is also known as corn mushroom, corn smut or Mexican truffle. It is a fungus, which randomly grows on organic corn (not sprayed with any fungicide). It is rare, as it develops on the corn ears as they ripen after the rainy season or an errant rainstorm. Huitlacoche will consume the corn kernels and push itself out through the corn shucks, easily visible in a cornfield.

The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho. Stuffed fresh and roasted it is popular in chiles rellenos poblanos. While poblanos tend to have a mild flavor, occasionally and unpredictably they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity.

The Habanero pepper has some serious history. that’s been around for a while. In fact, a Mexican archeological dig discovered a domesticated habanero that’s over 8,500 years old. The Yucatán Peninsula is the biggest producer of habaneros, it is really thought of as a Mexican pepper. In terms of eating heat, that’s around 76 times hotter than an average jalapeño. At the extremes (the mildest jalapeño vs. the hottest habanero) it’s a whopping 140 times hotter. 

The Habanero pepper has some serious history. that’s been around for a while. In fact, a Mexican archeological dig discovered a domesticated habanero that’s over 8,500 years old. The Yucatán Peninsula is the biggest producer of habaneros, it is really thought of as a Mexican pepper. In terms of eating heat, that’s around 76 times hotter than an average jalapeño. At the extremes (the mildest jalapeño vs. the hottest habanero) it’s a whopping 140 times hotter.

The Habanero pepper has some serious history. that’s been around for a while. In fact, a Mexican archeological dig discovered a domesticated habanero that’s over 8,500 years old. The Yucatán Peninsula is the biggest producer of habaneros, it is really thought of as a Mexican pepper. In terms of eating heat, that’s around 76 times hotter than an average jalapeño. At the extremes (the mildest jalapeño vs. the hottest habanero) it’s a whopping 140 times hotter.

Chipotle peppers, tomato puree, onion, corn oil, sugar, sea salt, modified corn starch, vinegar, spices and garlic. New! 🇲🇽👊🏻