About us
About us

MADE WITH FRESH INGREDIENTS FROM LOCAL GROWERS

OUR STORY

We are a plant-based meat company that started in Mexico. We are passionate about our culinary heritage and we want to share the flavors and dishes in a healthy and kind format.

The team

We are a team of cooks, chefs, engineers, psychologists, and passionate people for our planet, the animals and our health.

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The ingredients

We source our fresh ingredients from local growers because we want to benefit the most those who are more exposed to climate change.

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The flavor

Great flavor comes from a delicate balance between flavors, textures and ancient knowledge of agriculture to select the best ingredients.

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OUR PLANT-BASED MEAT

Plant-based meat is not new. It has been around for thousands of years, our approach is to rescue the ancient knowledge of how to blend grains, legumes and fiber with modern gastronomic techniques to make an authentic gourmet experience, while also eating sustainably and healthy.

That is why our name is a celebration of this balance Asanté = Salud!!

In each 12.3Oz (350g) bag is 48g of protein, around 12g per portion of a blend of Pea protein, wheat gluten, amaranth flour (whole grain), potato flour, nopal flour, corn oil and bamboo fiber. This protein blend cooked in a traditional Mexican technique to bring the best flavors of fresh ingredients.

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Plant-based ceviche

Plant-based barbacoa

Plant-based pastor

Plant-based cochinita

Client’s Say

This brand is proudly MEXICAN and they´re now in USA offering 100% plant-bases ready to eat alternatives made with just real ingredients

@Lahealthymexicana

Food blogger

First time trying this plant-based meat. The packaging is shelf-stable which avoids energy-hungry refrigerated supply chain, this reducing carbon emissions.

@derek_mr

Industrial designer

This is almost too realistic in appearance and texture, but definitely worth trying out if you like Mexican food... I´ve been vegan for a long time and never had a product quite like this. Can´t wait to eat it again tomorrow.

Richard Rankin

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