Get to know our
production plant

All the vegetables and seafood we work with are products of the day, fresh, without preservatives or chemicals. Once we receive them, we make the selection of each product and proceed with a careful washing, disinfecting and rinsing.

Then the merchandise goes to the cutting and transformation area, where it is divided by product and we begin with the cutting of our vegetables (yellow chili, rocoto, culantro, etc.), performing the scraping, peeling and cutting of our base products.

Once ready, the products are sent to the kitchen area where they are weighed according to the requirements of each recipe. Afterwards, they go through the cooking and preparation process, where the times are strictly controlled to comply with the quality standard of our products.

With our special sauces and bases already prepared, we move on to the packaging area, where they are placed in our blast chillers to quickly lower the temperature of the food. Once cold, the sauces are vacuum packed to maintain an optimal state for consumption.

Finally, once the sauces and bases are ready, they are stored in a refrigeration chamber at 4 degrees Celsius.

Once the whole process is finished and the optimum condition of each of the sauces and bases is confirmed, we deliver them to our 7 stores. Guaranteeing that whoever attends our visitors will have the same quality and culinary experience.