Champurrado is a Mexican corn-based drink also known as an atole. Made with Mexican chocolate tablets and infused with bold spices like fresh cinnamon and whole cloves makes seeping on this hot chocolate beverage an indulgent experience. Perfect to pair with cookies or alongside a porridge or a sandwich.

Gorditas are a popular Mexican street food featuring gumbo cooked corn dough stuffed with a variety of fillings from refried beans to salsa. These ones are totally plant-based and very much fun to assemble, filled with fresh flavours and enticing to eat.

Cameron Pazole is a hearty, brothy and flavourful Mexican soup with a salsa verde based and filled with fresh ingredients like cilantro, red onions and shrimps. It's just right for a chilly day.

These Plantain and Pinto Bean Empanadas are plant-based, dynamic in flavor and just right to prepare on the weekends to have as an appetizer or as an add-on to a salad or soup for lunch. Makes 16 to 18 pieces.

These breakfast tacos are super nourishing, ultra gut-friendly and super-charged with maximum levels of balanced flavours and energy to get you set and happy for the day ahead. They are also perfecto to make in advance for efficiency! What’s not to love!

These corn tortillas are such a vibe, full of flavour and versatile in various recipes from tostadas to enchiladas and don’t forget to use leftover corn tortillas to make tortillas chips. Here’s a super quick recipe to make a stack of them for they are needed.

Shrimp and Slaw Chalupa is a tasty take on one of Mexicos most popular dishes. My version is gluten free with baked chalupa shells, very very scrump-delicious and perfect to have as a loaded savory snack or a satisfying meal any day you like or all week long.