Cuna de Piedra, which translates to 'Cradle of Stone' (reflecting Mexico's status as the birthplace of cocoa and stone's foundational role in Pre-Hispanic cooking), is passionate about continuing Mexico's millennium-long legacy of chocolate while enhancing the quality of life for everyone involved in the cacao process, from growers to consumers. Unlike traditional cacao production chains with numerous intermediaries, Enrique and Vicky work directly with those connected to the land. They collaborate only with individuals who grow, harvest, and ferment cacao on-site, ensuring they receive the highest and fullest compensation for their labor. Additionally, they are supporters of Slow Food Mexico, a part of the broader Slow Food Movement. As a contributor to the movement's Ark of Taste, which aims to preserve and promote culturally and biologically diverse foods, Cuna de Piedra has crafted a unique bar using ancient spring salt, showcasing traditional local flavours of culinary and cultural significance. Even their packaging was inspired by local Pre-Hispanic sculptures, reminiscent of those found at the National Museum of Anthropology in Mexico City.