Brought to you in collaboration with our friends at Loisa
Kenny Luna, Scott Hattis, and Yadira Garcia created NYC-based Loisa to recreate the Latin seasonings they loved, but with organic ingredients and no dyes or preservatives. Loisa is an homage to “Loisaida” – the Spanglish name for NYC’s Lower East Side barrio and one of the hearts of local Latin culture and cuisine.
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.
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.