I set my own goal to create a product, dramatically different from that in the mass market. Exclusive recipes, premium-quality ingredients and an exciting story behind it - are the basis and a proof of my brand’s valuability. El Volcano’s story dates back to 2017, when I first started creating original tastes and elements by mixing as I was working in a Mexican smoke-house restaurant. Mexican culture,its traditions, history, smells and unique tastes were the main point of my menu a la carte. In general, people coming here are pretty basic food-wise, preferring something usual, what they are used to, avoiding leaving their comfort zone. That’s how I decided to help to guide them all the way through Mexican cuisine and its peculiarities, to introduce them to the love and beauty of it, and draw their attention to the value of Mexico for the world of gastronomy and cultural exchange. There’s a particular reason why Mexican cuisine is listed as one of UNESCO cultural heritage objects.

I have found another mexican hidden treasure - mesquite - a small leguminous tree growing in the north-west of Mexico. It is one of the most expensive woods in the world, it can’t be forested, it is only allowed to pick up its branches and bark that fell down itself; then the pieces are dried. Mesquite is highly valuable and widely used in cooking, because it burns slower, which facilitates slower food processing. That wood is also very common to be used at barbecue - the north of Mexico is considered the land of the grilled meat. You could never confuse the smell of smoking mesquite with anything else - it is unique, rich and deep. The more I cook with mesquite wood, the more I love it. Blending those two together we created smoked fleur de sel, as delicately, carefully and patiently as possible. Thin blue smoke, total burning to ashes, constant control - the result is expectedly great. The salt we get is delicious and fragrant, adding a soft smoky touch to any dish.

I have found incredible ingredients from many corners of the planet and brought it to Mexico to create a precious mix of tastes, fragrances and emotions with the help of the treasures of the local cuisine. Would you try black garlic, wild pepper Chiltepin, mexican green tomatoes, epazote, annato, pink peppercorn or pear cactus leaves? Now wherever you go you could have it with your food - even in the ices of Antarctica or the Earth orbit station. As an expert, I dehydrate the ingredients with the highest level of accuracy, bringing the freshness, taste, smell and nutritional value to your dining table. I am responsible for the quality of each component and I am willing to introduce more people to the exquisite taste of handmade spices.

We smoke unrefined sea salt with mesquite wood, using only natural ingredients without synthetical elements, at the same time reducing the use of plastic packaging, substituting it with recyclable and reusable materials, with determination to completely switch to renewable energy. We respect the work of every person involved in the production of salt. From salt miners and farmers nurturing the crops to the factory workers mixing precious ingredients and packing your future product with their loving hands - their passion and care is bottled in every jar and we pay respect and fair market wage for their job, as well as supporting local small businesses. Bring your share in their work!