Today we’d like to introduce you to Macarena Soto.
Hi Macarena, so excited to have you on the platform. So, before we get into questions about your work life, maybe you can bring our readers up to speed on your story and how you got to where you are today.
When my husband and I moved from Mexico to the United States because of his job, I knew it was the perfect time to look for a new business adventure that would challenge me and ignite my passion. My immense curiosity and love for cooking led me to think of a new venture: opening a small café. Coffee has always been a weakness for me, ever since I smelled it daily in my grandmother Lola’s kitchen, with whom I grew up as a child and until adolescence. She let me taste it at an age that some might say was unorthodoxly inappropriate, but for me, it was like having a dessert. To improve my knowledge of coffee, I traveled to San Salvador, where I discovered the quality and flavor of the Central American beans grown with dedication and respect for the environment. There I also learned to drink coffee lightly roasted to bring out their distinctive flavors, and appreciate their whole range of notes, even the acidic ones. There I trained as a barista. To improve my culinary skills, I enrolled in the Culinary Institute LENOTRE in Houston, Texas, one of the best culinary schools in the United States. There, I discovered my passion for sauces and dressings, those edible jewels, anonymous masterpieces that can elevate a simple dish to a level of sophistication and exceptional taste. Since I was little, I have always felt a great passion for food and an insatiable curiosity to discover new flavors and cultures. Nothing excites me more than smelling or tasting a new ingredient. In culinary school, I asked the chef to let me order and clean the shelves of ingredients, so I could smell and learn everything possible. Although in my olfactory archive, I already have most of the Mexican ingredients, it has never been enough nor do I think that, in culinary creativity or of any kind, there should be limiting barriers in terms of geography. I wish I had enough time to be able to taste and smell all the spices from China, India, Morocco, and so many other exotic and known places for their aromas and seasonings. So, the initial plan changed slightly in direction, and I dedicated myself obsessively to experimenting with various ingredients and techniques. We started with a sauce of dried chilies and then with a creamy garlic sauce until creating the 6 varieties that today are the distinctive hallmark of the brand.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back, would you say it’s been easy or smooth in retrospect?
The most challenging part has been deciding to pursue a path that aligns with my passion for cooking while also allowing me to be present for my daughter during this important time in her life. Perhaps in the future, the dots will connect, and I’ll be able to continue with my original plan, or maybe it’s just a matter of time in this rapidly changing world. I’m excited to keep learning and growing, and if it means adapting or transforming for the sake of my work and our products, I’m happy to do so. My goal is to continue working in an organized manner, taking firm steps, and using my energy wisely so that I can remain passionate about my work.
Alright, so let’s switch gears a bit and talk business. What should we know?
Our small business produces high-end hot salsas and flavored mayonnaises made with top-quality, natural, and simple ingredients. “We aspire to provide an instant of connection, pleasure, and memories between you and your food with our recipes.”
Where we are in life is often partly because of others. Who/what else deserves credit for how your story turned out?
Without a doubt, my husband’s support has been crucial in my journey with this venture. Taking some time off his full-time job as an engineer to help me with the administrative side of things is invaluable. Allowing me to be and trust without questioning, always supporting me, is something I value greatly. Another invaluable part has been the Texan community; I have no words to express how happy it makes me to see their faces when they try our products. They are so generous, full of cheerleader words, so polite in their dealings, and above all, how surprising it has been for me the voracious way they have of eating spicy food. They have taught me what they like to eat and how they want it; I have only paid close attention and worked hard to give them what they enjoy so much but with top-quality ingredients. At this moment, most of our products are made with 100% pure avocado oil, raw and tender garlic, no sugar, no flour. It is true that not everyone knows how to appreciate that these ingredients are not exactly cheap, but fortunately, our customers understand it; they know what it costs to eat well and healthily.
Pricing:
- Salsa Macha (chili oil) $12
- Parrot (salsa verde) $8
- sunshine (creamy habanero) $9
- Morita (red salsa) $10
- Mayogarlic (garlic Mayo/aioli) $10
Contact Info:
- Website: www.lolitaspecialtyfoods.com
- Instagram: https://instagram.com/lolitaspecialtyfoods and https://instagram.com/macarena_icedo
- Facebook: https://www.facebook.com/LolitaSpecialtyFoods?mibextid=LQQJ4d
