From Mexico to Amsterdam: testing what’s next

Testing flavours (and surviving the spice)

Lole runs his own taqueria back in Mexico, so safe to say, he knows what he’s doing. The kind of knowledge you don’t learn from recipes, but from doing it every single day.

That’s exactly what we brought into the store.

We tested two new salsas: a guacamole-based one and a new red salsa that didn’t hold back on the spice. On top of that, we worked on three fresh lemonades, mango, pineapple, and strawberry, and a new topping: rajas con piña.

Which, to be clear, sounds friendly. It’s not.

At some point, as a Dutchie, I had to finish an entire cup of sour cream just to cool things down. Consider that your warning.

What made it even better (or funnier): Lole only speaks Spanish, and Alex speaks a lot of languages, but this wasn’t one of them. So most of the day was a mix of laughter, hand gestures, tasting reactions, and somehow still fully understanding each other.

And that’s kind of the point. You don’t need perfect words when the product speaks for itself.

Why this matters (beyond the kitchen)

What happened that day wasn’t just about testing new items. It’s about where the product actually comes from and how seriously we take that.

Alex has visited Lole in Mexico before, at his taqueria, and that connection shows. This isn’t inspiration from a distance, it’s built through real relationships, real kitchens, and real experience.

Bringing that into Amsterdam means we’re not just creating “Mexican-inspired” food. We’re working with people who live and breathe it.

At the same time, this is also how we show what we’re building as a brand. Not just through campaigns, but by opening up the process. Letting people see the testing, the chaos, the reactions and bringing them along for what’s coming next.

From kitchen to content. From offline to online.

So yes, new flavours are coming. And after this session, you might want to be ready for the spice.