Pique

TOSTADA DE ATÚN So much fun riffing on the classic tostada de atún de Contramar en CDMX. Ingredients: Fried corn tortilla Bluefin tuna C…

Pressed shrimp aguachile Tangy habanero pique, lime, chiltepín topped with cucumber and red onion.

Que Pique means let it sting 🌶️ Link in bio to join the waitlist for the next drop.

BATCH 04 OF PIQUE WILL BE AVAILABLE ON AUGUST 26TH!!! So much has changed in the last few months! Where do I begin… we moved kitchens agai…

Marinated tostada de atún topped with tangy habanero Pique, salsa macha, and crispy shallots.

Batch 03 of Pique is currently available on our website at the link in my bio :)

5 months and 28 days later. Batch 5 is almost here. September 22nd. For priority access to Tuesday’s release, join the waitlist on our websi…

August 26th!!! I couldn’t be more excited to share this one with all of you. If you missed the last batch of Pique or want to re-up your s…

Pressed shrimp from @montereyfishmarket with an emulsion of tangy habanero pique, lemon, and olive oil. Finished with sea salt and aleppo pe…

TOSTADA DE ATÚN Ingredients: Bluefin tuna Cilantro Pique crema Cucumber Chile fresno Fried capers Salsa macha Tangy habanero Pique …

Batch two drops online May 12th. The first batch sold out. This time we’ll have more Pique. Link in bio →​​​​​​​​​​​​​​​​ join the waitlis…

My name is Luis Eduardo and I’m the founder of Que Pique Goods. We make a hot chile vinegar called Pique inspired by the table sauce traditi…

Pique is back in stock at the link below 🧡 Pique ya está disponible en el enlace de abajo 🧡

Batch 03 will be available on our website on June 23rd. Thank you to everybody who supported the first and second batches. If you would ha…

Hanger steak sandwich with marinated goat cheese, cornichons, chimichurri, and a *splash of Pique

Whole branzino butterflied and roasted in the pizza oven. The sauce is an emulsion of tangy habanero Pique, blood orange, lemon, and olive…

PIQUE BATCH 04 IS NOW AVAILABLE!!! Link in bio 🧡 Which pack did you get??

Fried Chicken – Estilo Centroamericano. Recipe below: Brine the chicken for at least four hours - 3% salt brine - white pepper - achiote p…

We worked hard on this one and I couldn’t be more excited for everyone to try this new batch of Pique!! Gracias 🫶🏽 Link in bio to grab y…

This past 6 months has absolutely flown by. Crazy to think March was Batch 01. I am just getting back from a couple days of rest with my fam…

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TOSTADA DE ATÚN Since many people have asked me for the Pique crema recipe from this tostada. I have included a process breakdown on slides…

After the last sell out we took our time with Batch 03. Production is almost done and it’s the biggest one yet… by a lot! Drop date coming…

Last month I had the honor of collaborating with a special group of chefs led by Chef Magdalena O'Neil for a brunch and dinner series in Los…