Quinoa has a long and distinguished history in South America. It has been cultivated in the Andean highlands since 3,000 BC. In the Quechua language of the Incas, quinoa is the chisiya mama or "mother grain" in Spanish, it is quinoa, trigo inca, or arroz del Peru.

Its adaptation to cold, dry climates, seed processing similarity to rice, and excellent nutritional qualities make quinoa a crop of considerable value to highland areas around the world which are currently limited as far as crop diversity and nutritional value.

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