Our story
Grown with care, rooted in Oaxaca
We're a small-batch gourmet mushroom farm based in Phoenix, Arizona — bringing the cultivation traditions of Oaxaca to the desert Southwest.
How it started
From Oaxaca to Phoenix
Ohaca Fungi Farms was born out of a deep love for the culinary traditions of Oaxaca, Mexico — a region where wild mushrooms have been foraged, traded, and cooked for thousands of years. Our founders grew up watching family members bring home baskets of fresh fungi from the mountains, transforming them into dishes that were earthy, complex, and deeply satisfying.
When we moved to Phoenix, we missed those flavors. The desert heat makes wild foraging nearly impossible, and the gourmet mushrooms available at local grocery stores were a pale imitation of what we remembered. So we started growing our own — first in a spare bedroom, then in a garage, and eventually in a purpose-built climate-controlled grow space.
What started as a personal project became a small farm. Today we grow five varieties of gourmet mushrooms year-round, supplying home cooks, chefs, and farmers market regulars across the Phoenix metro area.
How we grow
Our growing philosophy
We believe that the best mushrooms come from the most careful cultivation. Every decision we make — from substrate composition to harvest timing — is guided by a single question: does this produce a better mushroom?
Small batches, always
We never scale beyond what we can manage with full attention. Every block is inoculated by hand, monitored daily, and harvested at peak maturity.
No shortcuts on substrate
Our substrate blends are formulated for each variety — hardwood sawdust, wheat bran, and supplemental nutrients in ratios we've refined over years of growing.
Climate-controlled year-round
Phoenix summers are brutal. Our grow rooms maintain precise temperature and humidity regardless of what's happening outside — so you get consistent quality in July and January.
Harvested to order
We harvest within 24–48 hours of your order. Mushrooms don't improve with age — freshness is everything, and we take it seriously.
The people
Who we are
Elena Reyes
Co-founder & Head Grower
Elena oversees all cultivation operations — substrate formulation, inoculation, fruiting conditions, and harvest. She learned to forage wild mushrooms in the Sierra Juárez mountains of Oaxaca and has spent the past eight years translating that knowledge into controlled cultivation.
Marco Reyes
Co-founder & Operations
Marco handles everything outside the grow room — farmers market logistics, wholesale relationships, customer orders, and the grow kits program. He's also the one who perfected our Lion's Mane butter sear technique, which he'll happily demonstrate at the market.
What we stand for
Transparency
We're happy to show you exactly how we grow. Ask us anything at the farmers market — we love talking about the process.
Quality over volume
We'll never grow more than we can grow well. If we can't maintain our standards, we'd rather have less to sell.
Community
We're part of the Phoenix food community. We support local chefs, collaborate with other small producers, and believe in building something lasting.
Come find us
We're at the farmers market every weekend. Stop by, try a sample, and see what fresh-harvested gourmet mushrooms actually taste like.