Arteaga, Coahuila
We are
Siloam Farm
A shiitake farm in northern Mexico. We want an ingredient that barely exists in this country to be in every kitchen, fresh and made here.
From knowledge to harvest
We learned shiitake growing from the Korean tradition, one of the most demanding in the world when it comes to cap quality. We brought it to Arteaga, Coahuila, where we grow it in climate-controlled greenhouses all year round.
Almost no shiitake is produced in Mexico: it's less than 0.1% of the mushrooms grown here, and fresh shiitake is hard to find. We want to change that with a mushroom that reaches your table just days after harvest.
This isn't just a business. It's a project we want to share with home cooks, restaurants and stores across the region.
15days of freshness in the fridge, from harvest
365days a year of growing, regardless of the season
0pesticides or preservatives in cultivation
100%harvested by hand, mushroom by mushroom
How we grow
We take care of every stage, from growing to your table, so the shiitake arrives firm, aromatic and always with the same quality.
Korean techniqueWe learned from one of the world's most demanding traditions for shiitake quality, and adapted it to our farm.
Controlled environmentOur greenhouses protect the mushroom all year round, so the quality is the same in every season.
Natural materialsWe use natural materials from the region that would otherwise go to waste.
Harvested by handEvery mushroom is checked and cut at just the right moment. No chemicals while growing and no preservatives afterwards.
How the farm is coming along
We're finishing the facility in Arteaga, Coahuila. Here's where we are.
- Land and equipmentReady and on site.
- GreenhousesFinished and equipped.
- FacilitiesUnder construction.
- First harvestThe next stage of the project.
Construction is moving along.
The greenhouses, at the foot of the mountains.
Inside, everything is ready to start.
A strain with character
We work with a Korean variety, carefully selected for the quality of its cap: firm, meaty and with the flower-shaped cracking known as hua-gu, which is considered the highest quality in Korea.
Truly fresh
You can taste the difference between shiitake harvested a few days ago and shiitake that has been in storage, in both texture and aroma.
| Siloam Farm | Conventional | |
|---|---|---|
| Freshness | Days from harvest | Hard to find fresh |
| Technique | Korean tradition | Conventional, large scale |
| Cap | Hua-gu, premium grade | Standard |
| Consistency | The same quality all year | Variable |
How shiitake is graded in Korea
There, the value of a shiitake depends on the shape of its cap. These are the grades, from highest to most common.
First grade
Hwago
Heavily cracked, flower-like cap. Thick flesh and intense aroma.
Second grade
Donggo
Thick cap with the edge curled inward. Dense flesh.
Third grade
Hyanggo
Cap half open. A good balance between quality and yield.
Third grade
Hyangsin
Cap almost fully open.
Come visit us
We welcome visits to the farm in Arteaga. Write to us to set up a day.
Farm news
Follow the project
Leave us your email and we'll keep you posted on Siloam Farm's progress.
From knowledge to harvest.
Arteaga, Coahuila, Mexico
info@siloamfarm.com
961 245 1703
© 2026 Siloam Farm