We started with a dream and we're determined to see it through
After finishing university and beginning to imagine our future, Daniela and Juan Pablo discovered the world of mushrooms. We were fascinated by their enormous potential across different applications, but we were also surprised by their limited presence in the market, especially the culinary one.
That's where we found our purpose: to change the landscape of food and fungi technology in Mexico, to expand the diversity of mushrooms available in your community, and to bring mushroom cultivation closer to more Mexican families.
We know there are already valuable Mexican mushroom projects in our community. At Fungívora we want to contribute from our own perspective: to open the doors of mushroom cultivation and transformation so that anyone can come, find out what it's all about, taste, learn and, if they want, replicate it at home.
Sharing knowledge about mushrooms is what drives us.
The path we've traveled so far has made us a stronger farm, a more resilient team, and given us a clearer vision: to revolutionize the way we feed the world, one mushroom at a time. Because how we produce today will make tomorrow possible.
Sincerely,
Daniela and Juan Pablo
Co-founders of CCH · Club Come Hongos
We believe in the fungal kingdom.
In its silent intelligence, in its enigmatic and fascinating nature, which we still don't fully understand.
We admire its ability to transform waste into more life, to coexist in symbiosis, to regenerate without sacrifice.
We were born from the certainty that another way of existing and eating is possible: more conscious, more diverse, more alive.
Join the club, eat mushrooms, and save the planet.
Grown with the care they deserve
We grow fascinating varieties not always easy to find in Mexico, like Lion's Mane, King Trumpet, and Shiitake. Our process is carefully designed to deliver fresh, juicy mushrooms at their peak. They grow in small batches, under controlled conditions, with the hygiene of a laboratory and the attention needed to harvest them at just the right time.
Meet the founders: Daniela and Juan Pablo
Trained as biotechnologists, committed to social innovation, mushroom farming, and the possibility of transforming how we produce food and feed Mexico. Pleased to meet you.
Daniela Vázquez
Co-founder | COOI trained as a biotechnology engineer and I'm set on eating better without it costing the planet. I studied biotechnology, and since then I've worked to make mushrooms a normal part of the table, not the exception.
Juan Pablo Reyes
Co-founder | CEOI'm curious, resilient, and proactive. Lately I've learned to act with more strategic direction, focusing on strengthening the project as a whole and guiding it toward a clearer vision. I love nature and will do everything in my power to care for it, regenerate it, and spread it.
Why Fungívora?
It refers to the dietary habit of eating mushrooms. At Fungívora, we draw on this natural relationship to run an urban farm that grows mushrooms sustainably, respecting the balance of the ecosystem and encouraging conscious eating.
Want to join the founding team?
We're looking for people willing to imagine another way of feeding Mexico. If mushrooms move you and you want to build with us, write to us.
Partners and collaborators
We have worked with remarkable businesses, institutions, and projects over the years, all of which have helped us grow and improve.
If you want to work with us, write to us →
Visit us on a Saturday
On Saturdays we open the farm to a small group of enthusiasts. We give you a tour, we eat something good, we share the sunset and laugh with our community.
Long sobremesa, the slow time after a meal. No one in a rush.
See the experience →
Ready to be a fungivore?
Shop, visit, or write to us. We're always here talking about mushrooms.