Individual side of our aji amarilla, zanahoria or aji verde salsa.

A 4 oz. jar of our housemade vegan honey. Choose original or turmeric.

Flan served with orange zest caramel and raspberry sauce. Vegan, gluten-free nut free, and soy free.

Passion fruit cheesecake drizzled with chocolate sauce. Vegan and gluten-free.

Chocolate cinnamon cheesecake drizzled with chocolate sauce. Vegan and gluten-free.

Aromatic, sparkling hemp elixir containing 15mg of CBD. Cayenne citrus flavored.

1 baked empanada filled with oven roasted sweet potatoes, Kalamata olives, olives, and nutritional yeast cream. Vegan and nut-free. Each empanada comes with a salsa. Ingredients can not be removed or edited. Empanadas can be served hot or par-baked for you to heat up at home. Par-baked empanadas will last 5 to 7 days in the fridge, so feel free to stock up for the coming days.

1 baked empanada filled with mozzarella, sundried tomatoes, onions, and chives. Vegan and nut-free. Each empanada comes with a salsa. Ingredients can not be removed or edited. Empanadas can be served hot or par-baked for you to heat up at home. Par-baked empanadas will last 5 to 7 days in the fridge, so feel free to stock up for the coming days.

1 baked empanada filled with housemade seitan, spinach, onion, citrusy-pepper sauce. Vegan and nut-free. Each empanada comes with a salsa. Ingredients can not be removed or edited. Empanadas can be served hot or par-baked for you to heat up at home. Par-baked empanadas will last 5 to 7 days in the fridge, so feel free to stock up for the coming days.

Quiche made with vegan eggs, vegan mozzarella, sundried tomatoes, mushrooms, onions, and chives and drizzled with citrusy pepper aji limo sauce, served with a green salad. Ingredients can not be removed or edited. Quiche can be served or par-baked for you to heat up at home.

Maple-ginger glazed Portobello mushrooms and onions atop a pesto polenta cake smothered in dill-merqueen cream cheese. Vegan, gluten-free, and nut free.

Salad of mixed greens, hearts of palm, onion, and toasted chickpeas tossed with a mandarin-chive dressing. Vegan, gluten-free, nut free, soy free, and sugar free.

Mini pickled sweet peppers filled with an artichoke sunflower dip and served on a bed of mixed greens. Vegan, gluten-free, nut free, and soy free. Small portion has 4 peppers and regular portion has 7 peppers.

A cup or bowl of roasted beet bisque topped with aji verde salsa. Vegan, gluten-free and nut free. This bisque is equally delicious served hot or chilled.