We're a small home kitchen, not a factory — so when we get busy, your order takes its place in line and we tell you exactly when it'll be ready before you pay.
Pick pork or chicken, 6 or 12 count, mix and match as many boxes as you need.
Our site checks what's already in the queue and gives you a real ready-by date — no guessing.
Card through Stripe, or Zelle directly — whatever's easiest.
Free pickup, or local delivery priced by distance from our kitchen.
Everything arrives frozen. Boil up to an hour in salted water, let it rest 10 minutes, then unwrap.
We make everything by hand, which means there's a real ceiling on how many pasteles we can turn out in a day. Instead of guessing at a lead time (or quietly running late), the site actually adds up what's currently in the queue and tells you the truth — even if that means the date moves out when we get slammed with big orders.
At least a couple of days, always — even when we're wide open. If we're busy, the site will show you a later date automatically; whatever date you see at checkout is the real one.
Leave it in the notes when you order. We'll always hit the estimated ready date at minimum — if your event is later than that, we're happy to hold it.
Message us directly — sometimes we can shuffle things around, especially for smaller orders. We just can't promise it on the site itself.
Yes — just know that a big order adds a lot of pieces to the queue at once, so it may push your ready date out further than a small one. The site accounts for that automatically when you build your cart.
No — they arrive frozen. The meat's fully cooked, but the masa isn't, so you'll boil them yourself: up to an hour in well-salted water, then let them rest before you untie them. Full instructions are on the menu page and come with every order.