Sal de Aquí is a 100% artisanal all natural flower of salt evaporated under sunlight. Its elaboration process allows it to preserve all the minerals and nutrients it originally possess and that most commercial products do not have, such as table salt or for cocktail making.
In order to find a mix truly worthy of the most exquisite palates, that evokes our traditions, we traveled throughout different states of Mexico and found out the most fresh ingredients with the best quality.
FLEUR DE SEL WITH GRASSHOPPERS.
THE HOUSE MIX:
Prepared in a molcajete in small batches with grasshoppers from Oaxaca, chili peppers from several states and pre-Hispanic cuisine ingredients.
It has a not very spicy citric hue that results in an ideal ally when preparing white meat, such as fish, or cooked vegetables. It is also great at enhancing the flavor of beer.
FLEUR DE SEL
WITH AGAVE WORM.
Our exotic and delicious mix of flavors:
Grinded in an artisanal manner in a volcanic rock molcajete from Puebla, with the best agave worms and a mixture of selected smoked chili peppers.
Its unique aroma and flavor are perfect for accompanying a mezcal, and for seasoning any grilled food. It is also great for adding life and flavor to ceviches, fish and seafood.
FLEUR DE SEL WITH CHILI PEPPERS ANS CITRIC FRUITS.
The perfect citric mix:
Prepared with season citric fruits, chili peppers from several states and our star ingredient: the xoconostle.
Due to its sweet and sour taste, it is ideal for serving crudités, salads, appetizers, fresh fruit and any refreshing beverage.
FLEUR DE SEL
The one of and only natural salt:
One of a kind in the world due to its harmonious and crunchy taste which augments the flavor of food.
Top chefs worldwide take advantage of its subtle notes to give that final and exquisite touch to their dishes, either sweet or salty.
These delicacies of the Mexican cuisine, it feeds only the agave plant and are harvested once a year. The harvest depends to great extend, on the climatic factors. Its common name comes from the nahuatl dialect chilocuilin, which means chili pepper worm. It contains high quality proteins, easy digestion fats, minerals and fiber. And yes, its taste is delicious.
These insects were consumed since pre-Hispanic times and valued not only because of their enjoyable taste, but also because of their high protein level. Nutrition experts assure that this type of insects can be the food of the future, they have more protein than any other animal destined for human consumption, and they provide good fats to the organism. Furthermore, they leave no trace of carbon; in other words, gases that create green house effect and cause environmental damage.
It is the fruit of the Opuntia joconostle, a plant of the cactus family that grows in arid zones in Mexico. This fruit comes from a specific variety of the prickly pear; therefore, it is very similar to the tuna, although it has a sour taste (its name comes from the nahuatl dialect xococ, sour, and nochtl, tuna). It has high amounts of polysaccharides, vitamin A, C and K, fiber, calcium, magnesium, potassium, iron and copper.
Limes got to America as a result of the Spanish conquer and ever since it has been a loyal companion at Mexican tables. Regardless of its high vitamin content, this acid and sour taste is a must in several local foods and drinks. Its taste is indisputable.
Our secret recipe consists on a variety of different chili peppers of the 64 types we have in our country. Mexico has the greatest variety of chili peppers in the world; therefore we got carried away mixing types and flavors. Chili peppers mainly contain vitamin A and C, but they are also great for accelerating the metabolism, stimulating blood circulation and eliminating the accumulated fat in the body.