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Our Chaya is grown by smallholder farmers near the city of Tekax, MX who’ve cultivated this powerful plant for generations. Through developing direct relationships with the growers we've learned about regenerative growing practices, the hardiness of the Chaya plant, its cultural importance, culinary applications, and nutritional density.
We support farmers who care about soil health, biodiversity, their language, traditions, and strengthening their communities.
Let's talk nixtamalization.
It’s a sacred process. Mexican corn (non-GMO) is soaked in water and cal (that’s limestone), then rinsed, ground fresh, and cooked with care.
That’s how you unlock the nutrients. That’s how you bring out real flavor. That’s how you respect the maize.
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