News

Lately we have been dreaming about traveling somewhere warm, where they serve margaritas and guac 🍸😜. Alright, maybe we just want to be in a beach in Mexico forgetting about all that is going on in the world. With travel being so difficult right now, we started thinking about what we could do to bring Mexico to us instead, and thus the Mexican TOAST-IT was born. 

We absolutely love meals that come together in less than 10 minutes. That’s why for this week’s recipe we decided to recreate our favorite bagel & lox - a New York City classic - as a crispier and lower calorie version using TOAST-IT. The salty and smoky flavor of the smoked salmon is perfectly complemented with the creamy cheese. Try it, and then you’ll thank us!

Adriana Urbina grew up in Caracas, Venezuela and always dreamed of being a famous chef. She decided to pursue her career abroad where she got a formal education at l’Ecole de cuisine Alain Ducasse in France and served as an apprentice at Spain’s Michelin 3-star restaurant, Martín Berasategui.

Hi #arepalovers!

As founders, we wanted to tell you a little bit about our story.
We are sisters, born in Venezuela and as you may have noticed we LOVE arepas. We grew up in Caracas and had a very happy childhood (we specifically remember eating arepas every day🤤); but six years ago we had to move to the United States for reasons outside of our control.

Today we look back at that special moment when chef Alejandro Toro nailed this Master Chef challenge by making arepas that impressed world renowned chefs like Gordon Ramsey, Christina Tosi and Aarón Sanchez.

 

In the Unites States alone over 150 arepa restaurants have opened up in the last 10 years. The wave of over 400,000 Venezuelan immigrants that have come into the United States looking for new opportunities have spiked demand for arepas.

The most surprising thing that has occurred, is that many people from other nationalities have given arepas a try and have really enjoyed them! 🤤