Smokey ancho chilli's coplimented by sharp citrius lime juice.Puebla is the home of some of Mexico’s richest culinary heritage and the most incredible Ancho chillies. Fresh, these chillies are called Poblanos but when sun dried they transform and intensify in flavour and take the name of Ancho. Blanco Nino sources theirs from a heritage farmer named Jorge. AboutBlanco Niño are an Irish, slightly taco-obsessed team making authentic tortillas and tortilla chips from freshly cooked, volcanic stone ground corn. All their products are made using sustainable grown, non-GM corn, that they cook then slow steep for 16 hours before grinding using their hand carved volcanic stone grinders. This ancient cooking process is called Nixtamalization which was first invented by the Olmec then developed further by the Maya and Aztecs. Blanco Niño don’t use any nasty stuff just simple and beautiful white corn, lime and water, that is it.