Puebla is the home of some of Mexico's richest culinary heritage and the most incredible Ancho chillies. Fresh, these chillies are called Poblanos but when sun dried they transform and intensify in flavour and take the name of Ancho. With a deep, smokey and dried fruit flavour, these chillies are elevated and complemented with the sharp citrus flavour of lime juice.

Made the Aztec way
We select the very best non-GMO corn, which we cook then steep overnight, before grinding into a dough called masa using our hand-carved. Mexican volcanic stones. An ancient process called Nixtamalisation. While still hot, this masa is shaped and baked into tortillas. We then leave the tortillas to rest overnight, before being cut and lightly to fried into the most delicious of authentic tortilla chips. Three days from start to finish, but we think it's worth the wait.

Gluten free, No added sugar, Non-GMO, No artificial ingredients, Vegan friendly