What makes Casa de Mesquite’s mesquite flour so special? Our manufacturing process. Posted on 13 May 06:33 , 0 comments

What makes Casa de Mesquite’s mesquite flour so special? Our manufacturing process.

Where to buy some really great products that use mesquite flour. Posted on 13 May 06:32 , 0 comments

We are pleased to be able to share contacts for some really wonderful products that use mesquite flour.  If you or your friends make mesquite products to sell, please let us know and we will be glad to list them free. Anything that helps the growing mesquite industry is good for all of us. Native Seed Search, Chad Borseth, Director Retail, Cheri’s Mesquite Apple Muffin Mix, Golden Mesquite Cookie Mix, Golden Mesquite Pancake Mix, and Mesquite Poppy Seed Scone Mix.

Https:// Kathy Turner, Owner. Gluten, egg, dairy, soy, and yeast free mesquite tortillas.     Paul Gaylon, Owner. Supremely Green, a concentrated food blend, the chocolates (Hemp Coco Maca, Cacao Berry Clarity, Golden Lite, & Vita Chocolate), Friendly Colonizer a probiotic ,the Energy Enzyme Blend and the FOS (prebiotic blend). Bobby Mullins, Chief Brewing Officer, "Honey Please -Mesquite Bean Blonde" A Blonde Ale  Sandeep Gyawali, Artesanal Mesquite and wheat baguettes, and Mesquite cookies with whole grain wheat and rye flour. By subscription in Austin, Texas.  LynnRae Ries, One of their  specialty items  Gluten Free, Coconut, raw Cacao Nibs cookies is a favorite of many clients. They also have a gluten free mesquite pancake mix.


Gluten free corn chips and corn and wheat flour tortillas with Mesquite flour. Posted on 13 May 06:32 , 0 comments

On pages 86-91 of Dan Meyers pioneering PhD thesis on utilization of mesquite pods,  in taste panel tests he found that for both corn chip eaters and non corn chip eaters, addition of 10 and 20% mesquite flour to the chips significantly increased perceptions of flavor and aroma.

Due to the lack of gluten and need for flexibility in tortillas, gluten free corn and flour tortillas have been a real challenge.  Thanks to food scientists at Ingredion, modified starches have been developed such as ULTRA TEX 3, Precisa 320, Precisa 151and Precisa BAKE GF ( that  can overcome the structural issues with corn chips and wheat flour tortillas.

Ingredion has a very nice summary of uses of modified s starches in Gluten free tortillas , and a particular recipe just for Gluten free tortillas.  Casa de Mesquite has not tested this recipe for gluten free tortillas with mesquite but it would seem that this Ingredion recipe will make a major contribution to use of mesquite in gluten free tortillas.  As mesquite flour provides optimum flavor and aroma at 15% of total dry weight in pancakes, this concentration a good place to start. Therefore a reasonable modification of the Ingredion recipe for mesquite gluten free tortillas would be as follows.


True %

PRECISA® BAKE GF texturizing system


Mesquite flour


ULTRA-TEX® 3 modified tapioca starch




Vegetable Oil


VITESSENCE® Pulse 3600 faba bean protein




Sugar (as mesquite has 40% sucrose drop this)




GUMPLETE™ Xanthan Gum 80 Mesh SR-2





This recipe has replaced  the pea flour which was at 14%  in the Ingredion recipe with mesquite at 9%. This has been done to achieve a 15%  by dry weight mesquite concentration.  The sugar in the Ingredion recipe has been eliminated since the 9 % mesquite flour contains approximately 3.6% sucrose.

We  hope some creative chefs, food technologist and scientists will give this a try and we do hope you will share the results with us!!!

Our Team in Argentina Posted on 13 May 06:32 , 0 comments

This is the small family that is part of Casa de Mesquite made up of Matias Anchaval (Plant Assistant), Esteban Anchaval (Production Manager), Peter Felker (Owner/Creator), Virginia Oberlander (Food Engineer), Luis Andrada (General Assistant) and Gustavo Guardo (Mechanic and Assistant).

For local families, the supplemental income earned from collecting and selling the mesquite pods greatly assists families to purchase school supplies, repair homes and provide basic necessities.

Mesquite, known as algarrobos in Argentina, is highly valued and provides many benefits for the local people. The nodules on the roots (they are legumes) help improve soil quality, the wood from the tree is used to make high quality furniture, and the sweet pods are a food source for humans and livestock. In addition, the trees provide shade for humans and animal which is essential as summer temperatures can reach 110° F or higher in the summer. In the original Indian Quechan language the mesquite trees were known as “taco” which translates to “The Tree” expressing the importance native people gave the mesquite trees.

Unfortunately, over the last 80 years mesquite trees have been overharvested for their wood to make fine furniture and flooring with little efforts being made towards reforestation and sustainability. In addition, in the region of Argentina where the mesquite production facility is located, nearly 700,000 acres of native forests have been bulldozed to plant GMO soybeans. Increase demand for mesquite flour is one way to help slow the continued destruction of the mesquite forests and protect the trees.

Since 1980 Casa de Mesquite partner Peter has been providing technical assistance to universities and government agencies in Argentina in the preservation and genetic improvement of the Argentine mesquites. A very strong collaboration has been developed with Mauricio Ewens, Director of the Forestry Station of the Catholic University of Santiago del Estero. After 20 years research, Peter and Mauricio have established a replicated trial of 12 different grafted mesquite trees that have been selected for flavor, high production of pods, and rapid growth. A video of the incredible pod yield obtained at 8 years of age is shown in the video below.

Additional crosses have been made between the best grafted trees for form, insect and disease resistance. Molecular genetic techniques are currently being used to more rapidly develop improved varieties. There are 50,000 acres of agricultural land that has been abandoned in this area due to irrigation mismanagement that has resulted in soils that are too salty for traditional row crops but that are perfectly fine for these mesquites. The mesquite are rejuvenating these soils and improving the sustainability of agriculture.

As the market for mesquite flour grows these new grafted trees and plantation management techniques will be of great importance in guaranteeing a continual supply of wonderful tasting mesquite flour and ensuring the viability of a sustainable industry for families with scarce resources

Complimentary protein, fiber, flavor and aroma of the ancient grains amaranth and quinoa with equally ancient mesquite flour. Posted on 13 May 06:32 , 0 comments

As an example of the antiquity of use of mesquite flour as human food, archaelogists Capparelli and Lema of the Museum of Natural Sciences in La Plata Argentina dated mesquite pod remains at 3400 years before present in funeral hearths in Argentina. This  is earlier than the domestication of quinoa in the formative period in the mountainous Andean region approximately 1800 BC -400 AD.

 As mesquite flour is derived from the sugary pulp of the pod wall of a legume and amaranth and quinoa are derived from seeds, it is natural to expect great differences in nutritional and flavor/aroma properties.  As can be seen in the table below comparing the protein, amino acid, dietary fiber and sucrose concentrations of Amaranth, Quinoa and Mesquite mesocarp flour (minus the seeds), mesquite flour has a protein content less than half of Amaranth and Quinoa. Not surprisingly the amino acid concentrations are also about half.  The mesquite dietary fiber is substantially greater than either Amaranth or Quinoa. In the table below a published literature value of 59% was used for the sucrose in mesquite flour produced from the pulpy portion of the pods. However in commercial samples that tend to be about 45% sucrose.

 Mesquite flour has a cinnamon, coconut, café mocha aroma and flavor.  As some strains of quinoa have a bitter taste, the mesquite flour could help mask that flavor.  Taste panels have found the optimum concentration of mesquite in baked products i.e. pancakes and cookies is typically used about 15%. For this reason  in the table below,a theoretical composition of 43% amaranth and Quinoa with 14% mesquite flour is used. This overall mix is not much lower in protein than the Quinoa and Amaranth. The total dietary fiber of the mix is higher than either Quinoa or Amaranth.  The sucrose content of the mix at 8.3% is obviously much greater than either Amaranth or Quinoa leading to an enhanced flavor profile.. The sulfur amino acids cystine and methionine are much higher in the ancient grains than mesquite flour and the tryptophan is also higher in the grains.. The cinnamon/coconut aroma and flavor volatiles in mesquite are not in either Quinoa or Amaranth.

It would seem that low level additions of mesquite would not markedly decrease the protein content/quality but it would significantly increase the dietary fiber and the flavor/aroma profile which is sometimes an issue with these pseudocereals.

 Composition using 43% Quinoa, 43% Amaranth and 14% Mesquite flour. This composition is used since taste panel tests found about 14% is optimum for mesquite


Storage of mesquite pods in Argentina Posted on 28 Apr 16:48 , 0 comments

My dear friend Professor Ricardo Zapata of the Universidad de Cordoba Argentina send these fotos of how the wonderful people of the countryside store their mesquite pods till the next season.

Casa de Mesquite would like to hear how you use your mesquite Posted on 17 Apr 22:42 , 2 comments

Good morning 

Casa de Mesquite is starting a blog just to share with other mesquite flour users how other people use mesquite. So if you have found a way an interesting way to use mesquite flour, please do share it with us.

All the best, 

Peter and Stefan


Additional reading Posted on 27 May 05:33 , 0 comments

For those of you who would like more background information on the food chemistry, anthropological human food use or global use for firewood, forestry, soil improvement, fine lumber and agroforestry, the following links will be helpful. This is a comprehensive  review of gluten free products. 

Aflatoxin in Arizona mesquite pods.

US National Academy of Sciences Workshop on International Uses of Mesquite

Dr. Daniel Meyer, PhD Thesis on Food Chemistry of mesquite pods

1937 Anthropologist (Castetter and Bell) review of indigenous uses of mesquite in southwestern USA

 Gastronomica review of anthropological use of mesquite pods

2012 Scientific review of food chemistry of mesquite mesocarp pod flour