Mexican · Culture
Chipotle
Chipotle is a smoked red ripe jalapeño (meaning “smoked chili”), our Chipotle of the "Meco" kind with grayish-tan, quite stiff, and often described as looking like a cigar butt. Are the ones left on the bush for longer, until they start to lose their moisture. After harvest they go through a long process of slow smoking, which gives them an intense and strong smoky with a slightly spicy, grassy fruitiness flavor. It is excellent for combining with liquid sauces, stewed and marinated dishes. Use them as a dry rub or a seasoning after you grind them up into chilli flakes or powders. You can also rehydrate them in hot water until they are softened, then remove the stems and seeds. Process them in a food processor, blender, or a molcajete with other ingredients to form a chili paste or a sauce.
SEE MORETHE BEST OF MEXICO FLAVORS
Pasilla
SHU : 1500 ~ 2500
Dried variety of Chilaca chilli. Extremely rich flavor, something bittersweet.
Morita
SHU : 15000 ~ 30000
Dried variety of Jalapeño chilli. Smooth flavor with fruity notes.
Guajillo
SHU : 2500 ~ 5000
Dried variety of Mirasol chilli. Nut-alike characteristic flavor.
Chipotle
SHU : 5000 ~ 15000
Dried variety of Jalapeño chilli. Really spiced and smoked flavor.
A fast and easy sauce that everyone loves, from the small child to the oldest in the room. Next time, be the success of the family gathering!
March 4, 2020, 1:28 p.m.
“Hello,
This chilli business started with a joint venture with a Mexican friend, we met
each other in Amsterdam while I was working there as a Chef.
Below, you can see him and me in front of the Pyramid of the Sun at
Teotihuacan, Mexico.
Together with him and all the Mexican farmers, it is now possible to bring the
best Mexican chillies to you, and we prize on our high quality products.
That are now even being used for the creation of beautiful and elaborated
dishes, in our gallery, you can see the dish, The Shape of Water: arrow shrimp,
aguachile and pumpkin seed puree.
By 100 Maneiras restaurant of the famous Chef in Portugal, Ljubomir Stanisic.
Our first big moment and the start of this business is registered below, the
first sale to our first and happy customer, the Chef Daniel Cardoso at the Un
Poco Loco restaurant.
You don't need to be a qualified Chef like Ljubomir or Daniel, to make
delicious dishes with quality products, you just have to follow this simple
kitchen rule: Brown is good, black is bad! 😁
As you can see also in our gallery, the AESA cooking academy dishes below were
also created and designed with our chillies by students.
At the craft beer harvest festival by Letra, the seed was planted to generate
ideas for the creation of several beers with our chillies.
Our goal is to continue to provide the best quality Mexican products with
exemplary customer service."
João Vilaça
EX-CHEF AND CHILLI LOVER
What drives us
Social Responsibility
In our daily operations, businesses should be concerned about the welfare of society and mindful of how its actions could affect society as a whole. Individual ethics, such as integrity and honesty build what we call our “golden rule”: treat others how you wish to be treated. Therefore we aim to always empower everyone, from workers to collaborators.
Sustainable Agriculture
At MEXPRO, we worry about the full range of farms and firms and their successive coordinated value-adding activities that produce particular raw agricultural materials and transform them into particular food products that are sold to final consumers and disposed of after use, in a manner that is profitable throughout, has broad-based benefits for society and does not permanently deplete natural resources.