Sourcing clean ingredients
Posted: Thu Feb 06, 2025 5:03 am
Developing unique cooking processes
The product development often forced Miguel and his co-founders to look for ways to capture the right flavors and textures, and do it at scale.
For example, Somos uses a cooking process called tatemado, which involves roasting vegetables and tomatoes together. That’s the secret to Somos’ non-watery salsa. “So when you put it on your taco, the water from the salsa doesn’t make your taco soggy, and all the flavor remains on top,” Miguel says.
Miguel says Somos has had to fight israel telegram screening misconceptions about Mexican food. Some people think the cuisine is too heavy or not nutritious enough.
“We wanted our first line of product to be all plant based, with clean ingredients, because we felt we needed to really differentiate ourselves from the rest of the Mexican food that was in the market,” Miguel says. “Only by starting at the very top of quality and taste, then we could tell consumers that there was a different way to enjoy Mexican food that would really nourish you.”
Miguel spent a considerable amount of time working with suppliers and farmers in Mexico and helping them get certified as non-GMO and gluten-free producers. And it’s paid off with customers, who appreciate the quality of the ingredients that’s similar to restaurant food.
The product development often forced Miguel and his co-founders to look for ways to capture the right flavors and textures, and do it at scale.
For example, Somos uses a cooking process called tatemado, which involves roasting vegetables and tomatoes together. That’s the secret to Somos’ non-watery salsa. “So when you put it on your taco, the water from the salsa doesn’t make your taco soggy, and all the flavor remains on top,” Miguel says.
Miguel says Somos has had to fight israel telegram screening misconceptions about Mexican food. Some people think the cuisine is too heavy or not nutritious enough.
“We wanted our first line of product to be all plant based, with clean ingredients, because we felt we needed to really differentiate ourselves from the rest of the Mexican food that was in the market,” Miguel says. “Only by starting at the very top of quality and taste, then we could tell consumers that there was a different way to enjoy Mexican food that would really nourish you.”
Miguel spent a considerable amount of time working with suppliers and farmers in Mexico and helping them get certified as non-GMO and gluten-free producers. And it’s paid off with customers, who appreciate the quality of the ingredients that’s similar to restaurant food.