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This bar showcases a Single-estate, Smoked Heirloom Chile from Amando Hernández’s land, located in La Defensa, an ejido from Yecuatla, in the state of Veracruz. After harvesting, which happens once every year, the chile’s heart and seeds are removed one by one manually, then preserved according to the traditional Meridional-Totonacapan method, a pre-Hispanic technique of smoking at ground level for three days in fruit-tree woods such as guava and wild cherry. Cuna De Piedra chose to combine this chile with cacao from Comalcalco Tabasco to create a complex, yet balanced tasting experience.