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Mexican food has a worldwide reputation for being spicy. But we can guarantee you that this rich cuisine has much more to offer than just a burning sensation on your tongue.

The roots of Mexican cuisine actually lie in a combination of Mesoamerican and Spanish cuisine, and after the Spanish conquered the Aztec empire and Mesoamerica, a number of ingredients were introduced to the local native foods. Those were dairy products, meats from domesticated animals (pork, chicken, goat), rice, sugar, olive oil, and fruits and vegetables. Before that, Mexican cuisine brought together a slew of local native foods, such as corn, beans, squash, avocados, tomatillos, agave, and chili pepper, just to name a few. Aside from the Spanish flavors, Mexican cuisine was also influenced by Asian and African ingredients.

Thanks to its diversity of flavors and ingredients, Mexican food became an important part of Mexico’s culture, and in 2010 it was inscribed in the Representative List of the Intangible Cultural Heritage of Humanity by UNESCO.