CACAO
Shade-grown beans
Small independent cacao farms. Fermented for flavor, not for volume.
Our story
Mexico, first. Always.
Mexican Fire was not designed in a flavor lab. It was built from a simple homesickness: cacao shade, chile heat, fruit that stains your hands, and the feeling of a coastline at the end of a long day.
Taste the sweet, crave the heat.
The farmers
Independent, not invisible.
Every ingredient in the bar is grown in Mexico. We buy cacao from independent growers in the humid belt of the south — small plots under banana shade, harvested by hand, fermented in wood. We do not chase the cheapest bean on the world market. We pay for flavor, and we pay the people who know how to grow it.
Chile, hibiscus, lime, mango, cinnamon, and prickly pear come the same way: from farmers who still put a name on a crate. When you taste the sweet, you are tasting their season. When you crave the heat, you are tasting their land.
The ethics
A bar with a conscience, and a spine.
Commodity chocolate hides the farm. We will not. Traceable cacao. Direct relationships. No anonymous mix. The house is small on purpose, so we can stay close to the people who grow for us and still make a bar that feels exclusive when it hits a grocer’s shelf.
Exclusivity here is not a stunt. It is how you protect a farmer’s price and a guest’s experience at the same time. If everyone had it, it would already be ordinary.
CHILE & FRUIT
The rest of the pantry
Jalapeño, habanero, cayenne, mango, lime, hibiscus, prickly pear — Mexican-grown.
THE PROMISE
Stay small enough to be true
Limited runs. Named partners. A premium price that can actually return to the field.