Zacatecas → Laredo → Dallas
From the high sierra to your line.
The pipeline is short on purpose. Four hands touch the chile between the field and your dock — grower, dryer, packer, driver. directamente desde Zacatecas
N° 01
The field
Valle de Jerez · Zacatecas · 2,200 m
Smallholder cooperatives grow the chilaca and poblano that become our pasilla and ancho. Ground above 2,200 m — the thin air concentrates sugars, which is why the pasilla tastes like raisin. We contract with growers directly, season over season.
N° 02
The plant
Our dehydration plant · Zacatecas
Most dried chile is sun-dried in open fields — weather-dependent, dusty, uneven. Ours cures under controlled airflow at our own plant: climate-managed, lot-traced from the first tray. Colors stay deep, oils stay locked in, no field grit.
N° 03
The crossing
Laredo, TX
We're the importer of record. FSVP verification, FDA registration on both sides of the border, and customs documentation travel with every lot through Laredo — not reconstructed after the fact by a broker.
N° 04
The floor
Dallas facility
Counted, graded, and palletized in Dallas. 98% of retail orders leave the dock the same business day; wholesale ships within 48 hours of a confirmed quote, FOB Dallas.
Every pound on our floor made that trip.
No brokers, no aggregators, no chile “from Mexico or Peru.” One state, one plant, one warehouse.