Source From the agave fields of De ELLA, Oaxaca — elevation 5‚501 ft

Harvets Hand Harvested and Handcrafted

Cooking Toasted on an ancestral clay comal Gently seasoned with fresh organic limes

Hand harvested on the wild agave fields of De ELLA, only during the season of Autumn, De ELLA Sal de Chapulín is a pre-hispanic recipe made of Oaxacan sea salt, toasted chapulínes and a squeeze of fresh lime. An exotic way to spice up the familiar.

Pair with our De ELLA Estate Espadín on a slice of orange, grapefruit or cucumber. For a decadent morning surprise, sprinkle a little over