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Alebrije Restaurant has a milpa to table way of thinking with whatever number of their fixings as would be prudent. Their masa, which is the core of their cooking, is made with legacy varietals of corn or wheat. The corn is totally cultivated on a milpa by limited scope customary ranchers and large numbers of the varietals which they get are ultra nearby types of corn. They can emerge out of large numbers of the states in Mexico, however the most well-known ones are: Oaxaca, and Estado de Mexico. Alebrije Restaurant beans are obtained from similar spots as their corn and are varietals that are as of now not normal in industrialized cultivating. The Sonoran Wheat utilized for their flour tortillas or any conventional breads that they make in house. It is one of the most established kinds of wheat in the Americas brought to the Sonoran desert by Padre Eusebio Kino.