Sustainableproduce,herbs,mushrooms,Mexican specialty,chef pantry,seafood,chosen for chefswho care.
Sustainable produce first for South Florida kitchens — plus the specialty and hard-to-source items you can't get locally.
Selected, not stocked.
Every week, COSEXA builds its selection around seasonality, farm availability and what kitchens actually need.
Loading the current selection…
The full list — every lot, pack size and your own pricing — is for COSEXA account holders.
Fromfarm→COSEXA→kitchen
Short chains. Better product. Less waste.
Farm
Direct relationships with growers. Selected at origin, packed for the kitchen it's headed to.
COSEXA
One controlled handoff. Quality checked, kept at 34–38°F, staged by route.
Kitchen
Standing routes across South Florida. Delivered ready for service, not for sorting.
Built around the kitchen clock
Sustainable produce first — and the hard-to-get rest.
Produce and herbs move every week. These are the specialty lines we carry now and the ones we're building next, so you can plan a menu around them.
- 01ProduceThe core line. Sustainable growers, selected at origin, delivered on standing routes.
- 02HerbsCut herbs by the case — cilantro, epazote, hoja santa, basil, mint.
- 03MushroomsCultivated and foraged varieties, ordered ahead for the week's menu.
- 04Mexican specialtyThe items kitchens can't source locally, on the same cold chain as the produce.Nopales · Tomatillo · Güero · Dried chiles · Masa
- 05Chef pantryStaples by the case, sourced to the same standard as the produce.
- 06SeafoodCoastal seafood on the same cold chain and the same delivery windows.
Waste less.Spend less.Serve better.
A chef-first supply network for the kitchens that set the tone of South Florida.
Waste less
Product arrives with shelf life left. Fewer hands, fewer days, less thrown out at the end of the week.
Spend less
Buy what the menu needs at the pack size it needs. No padding, no dead inventory.
Serve better
Consistent quality plate after plate, so prep runs to plan and service holds.
How it works
Request access
Tell us about your kitchen.
Build your list
Browse what's available this week.
Send your order
Order online or through WhatsApp.
We deliver
Cold-chain delivery to your kitchen.
A quieter way to source the best.
Selected, not stocked. Vetted, never guessed.
Short chains, honest miles, careful hands.
Grown near, moved fast, kept cold.
Clean, certified, without compromise.
Certified organic programs, at scale.
Built by operators who understand the kitchen.
COSEXA was built from the operator's side of the supply chain — where quality, timing, consistency and waste aren't abstract ideas. They're dinner service.
What's moving this week?
Selected around seasonality, availability and the needs of our kitchens — including the specialty items that are hard to source.
From the
COSEXA Kitchen.
Heirloom Aguachile
A vegetable aguachile that leans on peak-season heirlooms instead of fish. The broth is grassy and sharp — basil, cucumber, serrano, lime — poured cold over ripe tomatoes at the last second. Restraint is the whole technique: buy the tomatoes right, and the dish makes itself.
Tell us about your kitchen.
Tell us what you buy — produce, herbs or the specialty lines that are hard to source. A member of our team will personally review your request and reach out.
The route, in season.
Farms, deliveries, and kitchens — posted as it happens.
Your kitchen deserves better produce.
Sustainable produce, specialty lines and hard-to-source items for South Florida kitchens.