I came across them when meandering through a food market in Mexico City, and cooked with them for the first time in a class with the amazing Casa Jacaranda. 

And the name always stuck with me. Its story encapsulates the spirit of this studio.

A chile ancho is a transformed state. Beginning their lives as a juicy, fresh dark green chile poblano, then sun-drying to produce something deeper, sweeter, and richer – but they do this on the vine, keeping the connection to their origins. 

It’s a stage in the journey of the chile. A key part of a story already begun, and yet to unfold. Ready to be crafted in collaboration with other amazing ingredients, and then enjoyed in moments of gathering. Just like a brand, going through stages of development and enrichment – but never losing sight of where it began.