MEXICATA Launches “BUZZ™ HOT SAUCE” – The World’s First – Caffeinated Hot Sauce
Richard H. Davis, President and Chief Executive Officer at the Taos, New Mexico-based MEXICATA International, Inc.
MEXICATA's New Mexico grown Serrano Peppers ready to harvest.
Taos, New Mexico-based MEXICATA International, Inc., Logo.
As blood is pumped into the gut to fuel digestion, a corresponding drop in blood flow to the brain can trigger intense feelings of overwhelming drowsiness,”
TAOS, NM, USA, August 2, 2022/EINPresswire.com/ -- On this National Hot Sauce Day – Some Like it Hot and some may like it a bit more stimulating; that's the restorative MANTRA of Richard H. Davis, President and Chief Executive Officer at the Taos, New Mexico-based MEXICATA International, Inc., who states that his company intends to produce and market a new patent-pending caffeine-infused hot sauce called; BUZZ™ HOT SAUCE. According to Davis, the inventor of BUZZ, explains it's the world's first caffeinated hot sauce. The company has filed a new patent application to secure its unique spicy condiment delivery system for caffeine. MEXICATA’s BUZZ™ HOT SAUCE” will certainly wake up your taste buds and keep you from dozing off during Siesta Time. “Blood flow to the small intestine “dramatically increases” after a person eats, noted Davis. “As blood is pumped into the gut to fuel digestion, a corresponding drop in blood flow to the brain can trigger intense feelings of overwhelming drowsiness,” explained Davis.— explained, Richard H. Davis, President & CEO at MEXICATA
MEXICATA's delicious hot sauce was created from a Native American recipe featuring carefully selected New Mexico grown serrano peppers and a secret blend of Indigenous APACHE desert herbs, popular on Indian (Fry Bread) Tacos. Its unique recipe delivers a robust flavor with just the right amount of heat, with versatility far beyond the everyday condiment. The serrano pepper (Capsicum annuum) originated in the mountainous regions of the Mexican states of Puebla and Hidalgo. The name of the pepper is a reference to the Sierra Madre mountains. The pepper is commonly used to make giardiniera. The Scoville rating of the serrano pepper is 10,000 to 25,000. The peppers are typically eaten raw and have a bright and biting flavor that is notably hotter than the jalapeño pepper. In Mexico serrano peppers are used in making pico de gallo and salsa, as the pepper is particularly fleshy compared to others, making it ideal for such dishes.
About MEXICATA
Richard H. Davis is President and Chief Executive Officer at the Taos, New Mexico-based MEXICATA International, Inc. Davis is a prolific inventor and entrepreneur and a United States Merchant Marine and combat veteran. As a yacht-delivery skipper during the United States Invasion of Panama, Davis ended up in the crossfire and tells his story in his unpublished manuscript “Sailor of Fortune”, that chronicles his adventures at sea and land on the Motor Vessel Kamillian. In addition Davis is a photojournalist for Soft Drinks International magazine in Britain. MEXICATA is a portmanteau word for “Mexican + TASTING”. Taos is a town in northern New Mexico’s high desert, bounded by the Sangre de Cristo Mountains. It’s known for historic adobe buildings such as Taos Pueblo, a multistory adobe complex inhabited by Native Americans for centuries. A longtime artist colony, Taos also offers many galleries and museums showcasing regional artwork, including the Harwood Museum of Art and the Taos Art Museum.
† These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease.
For more information, visit https://mexicata.webnode.co.uk/
MEXICATA CONTACT:
Richard H, Davis
MEXICATA International, Inc.
+1 515-516-0624
mexicata@googlegroups.com
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