Stories from the Colibrí Kitchen

The first time you open a bottle of Tónico Fermentado Dorado, this is the bowl to make. It's how we eat it at the kitchen most weekday lunches: hot rice, a few ...

An everyday salad dressing built around the umami of koji-fermented chickpea. Shake it together in a jar, store the rest in the fridge, dresses everything from crisp greens to roasted vegetables.

Mixed vegetables marinated in Tónico Fermentado Dorado and roasted hot until the edges crisp. Koji fermentation amplifies the savory base while the plantain vinegar caramelizes in the oven.

Get a first taste of the flavors, farmers, and regenerative practices shaping our small-batch pantry.