Made from scratch, wrapped in banana leaf, tied by hand — then frozen. The meat's already cooked; the masa isn't, so you finish them yourself in a pot of salted water. Mix and match as many boxes as you need.
The masa is grated from white taro root, green banana, and pumpkin, colored and seasoned with achiote oil — that part stays raw when it's wrapped, same as it would in your own kitchen. The filling is pork or chicken cooked down with sofrito (bell peppers, cilantro, onion, garlic), sazón, adobo, and green olives, and that part's fully cooked before it ever touches the masa. Everything gets wrapped in banana leaf, tied by hand, and goes straight into the freezer.
Have an allergy or just don't like something on that list? Every order lets you check off anything to leave out — no extra charge, just tell us.
Want something we don't currently offer — a bigger order for an event, a different size? Add a note when you order and we'll see what we can do.
Don't thaw them first — straight from the freezer into the pot is right.
Big pot, well-salted water, full boil before anything goes in.
Drop them in still frozen and boil 45 minutes to an hour, depending on size.
Pull them out and give them 10 minutes before you touch the twine — they firm up as they sit.
Cut the string, peel back the leaf, and that's it.