Everything but
the hands.
Authentic Mexican meal kits · Delivered weekly
The promise
Not a kit. Not a shortcut. A ritual that earns the table. We source the ingredients. We write the recipe. Your hands do the rest.
The Gallery
Every ingredient
photographed.
Scroll through. Beauty first, then process, then origin, then testimony.
Chipotle in Adobo
Smoked jalapeños, slow-braised in tomato and vinegar. The soul of the birria.
ingredients in every mole negro
Assembling Carnitas Tacos
Warm tortilla directly on flame — 20 seconds per side.
Pile the carnitas. Don't be shy.
Salsa verde, white onion, cilantro. In that order.
Hand-pressed Tortillas
Nixtamalized blue corn from Oaxaca. Pressed the morning your box ships.
Ready to cook something real?
The birria hit something I haven't tasted since my grandmother's kitchen in Jalisco. I had to sit down.
Rosa M.
San Francisco, CA
Mole Negro
Three days of preparation. Yours in 45 minutes.
What Arrives
- Guajillo chiles — dried, seeded
- Ancho chiles — pasilla blend
- Chuck roast — grass-fed, 2 lbs
- Corn tortillas — hand-pressed
- Epazote — fresh-cut
- Tomatillos — roasted
- White onion · Garlic · Lime
Farmer Portraits
Doña Esperanza, Oaxaca. She has grown our chiles for three seasons.
Ready to cook something real?
from harvest to your box
The Birria Method
Toast and rehydrate chiles 20 min.
Blend with aromatics into consommé.
Braise chuck roast low and slow, 3 hrs.
Friday nights are ours again. Aprons on, mezcal poured, tortillas pressed. This is what dinner should feel like.
James & Priya T.
Brooklyn, NY
Salsa Verde
The exact recipe from a corner tienda in Puebla. Don't change a thing.
Ready to cook something real?
Recipe Card
Birria de Res
Toast chiles until fragrant
Blend with tomato, garlic, cumin
Braise meat in chile bath
Serve with consommé for dipping
The Mercado Haul
Every ingredient shown. Every source named. Nothing hidden.
regions sourced across Mexico
Provenance
The artist's
statement.
Every ingredient has a name, a place, a reason. Provenance isn't a marketing word here — it's the recipe.
Chiles & Mole Base
Doña Esperanza Ruiz
Third-generation chile farmer in the Sierra Juárez. Her mulato and pasilla negro chiles form the backbone of our mole negro. We've worked with her family for three seasons.
Beef & Birria Cuts
Rancho Los Alamos
Grass-fed Charolais cattle raised at altitude in the highlands. The muscle and fat ratio is specific — it's what makes the consommé run that deep amber.
Tomatillos & Salsas
Mercado San Francisco
The salsa verde recipe came from a corner tienda we found on a research trip. The tomatillo variety is specific to the Atlixco valley — brighter, more acidic than what you'll find elsewhere.
The ritual
Your hands do
the final work.
Every kit ships with illustrated recipe cards, pre-measured ingredients in labeled cloth bags, and a QR code to a private video of the technique. The only thing you provide is the apron and the appetite.
2,400+
Households Cooking
4.9
Average Rating
Free
Delivery on First Box