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Poblano & Squash Blossoms Soup   By Giselle McClure 1/4 white onion, peeled and minced 1 garlic clove, peeled  4 poblano chiles roasted, peeled, seeded, and cut in strips 1 cup of fresh cilantro 4 cups squash blossoms, stems and sepals removed, blossoms coarsely chopped 2 cups of milk 1/4 cup of flour  6 tablespoons of butter  2 cups of chicken broth Chili Beak oil to drizzle on top Slices of queso panela to garnish  In a large heavy pot, melt 4 tbs of butter and sauté the garlic and onion until translucent, about 3 minutes. Add the chiles, cilantro and then the squash blossoms and cook for two more minutes....

The original Mexican style ceviche. Easy to make and even easier to make it vegetarian.

Our most prized Cappuccino recipe, our gift to the world:2 Tbsp Great F Coffee beans2 Tbsp whole milk1 tsp Nescafé instant coffee 1 tsp sugar1/2 cinnamon stick1/2 Chili Beak Coffee Habanero Caramel2 drops Chili Beak Habanero Extract1. Grind the beans to make 2 shots of espresso 2. Steam and whip the milk, sugar and Nescafé together3. Stretch out the caramel and twist it around the cinnamon stick, stirring into the espresso until the Caramel melts4. Spoon foam over the top of espresso and enjoy!

Toasted Everything Bagel  Cream Cheese Avocado Chili Beak Spicy Roasted Chili Oil Chili Beak Pizza & Popcorn Flakes Fresh Micro Greens Sunflower Seeds Black Lava Salt

A classic Mexican dish that is sure to delight.