Sourcing notes

Growing region: Guerrero, Mexico
Farm: Telesfor Teresa

Grown on the coastal hills of Guerrero, Chaparro has been preciously preserved for generations. The community of Huamuchapa is famous for these beans, and any local can easily identify them from the distinct flavor, fragrant aroma, and rich broth. Harvesting is a family affair, everyone goes to the hills together and feasts on gorditas and beans cooked on a campfire as a midday meal.

Mole bean chili with mushrooms

Oaxaca's best-known chocolatey Mole Negro forms the backbone of this dish, enveloping the creamy and meaty Ayocote Morado beans. It's enriched by the earthy tones of mixed mushrooms, warm spices, and garlic.

Our cooking guide dispels long-held myths and makes bean cooking easier and accessible for all.

About Tamoa

Founded by Francisco Musi and Sofia Casarin, Tamoa was born out of curiosity and passion for their Mexican heritage and a desire to champion the country’s food culture and traditional farming practices. The couple is on a mission to sustain crops native to Mexico by serving as a bridge between the small-scale farmers that preserve native crops and the increasing number of kitchens across North America that value high-quality, responsibly sourced ingredients.

Through our partnership, Tamoa delighted to extend its mission by bringing these unique varieties to home kitchens in the US.

Mole casamiento with delicata

Casamiento ("marriage" in Spanish) is the Salvadoran version of the classic combo of rice & beans. This recipe takes it to new heights by featuring large, meaty Ayocote Morado beans – the perfect sturdy foundation for rich mole – and red chile-based Mole Coloradito. 

Exclusive recipes from owner & chef Bricia Lopez

Mole bean chili with mushrooms

Oaxaca's best-known chocolatey Mole Negro forms the backbone of this dish, enveloping the creamy and meaty Ayocote Morado beans. It's enriched by the earthy tones of mixed mushrooms, warm spices, and garlic.

Mole casamiento with delicata

Casamiento ("marriage" in Spanish) is the Salvadoran version of the classic combo of rice & beans. This recipe takes it to new heights by featuring large, meaty Ayocote Morado beans – the perfect sturdy foundation for rich mole – and red chile-based Mole Coloradito.