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Inspiring Conversations with Jorge Guerra of Chamoy Don Jorge

Today, we’d like to introduce you to Jorge Guerra.

Jorge Guerra

Hi Jorge, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start, maybe you can share some of your backstory with our readers. 
I grew up in Mexico eating chamoy, but most of the chamoys you find in the U.S. are made with synthetic ingredients and artificial colors and flavors. Chamoy Don Jorge produces an all-natural ingredient, chamoy, and contains no artificial colors, flavors, or dyes. We use premium ingredients only. Chamoy Don Jorge can be used as a topping on fruit, as a dipping sauce, and to rim cocktails such as margaritas, Bloody Marys, and Micheladas. Also, because of its clean ingredients, it can be used to marinate beef, chicken, and pork, such as chicken wings and beef and pork ribs. One more feature Chamoy Don Jorge has is that it has a one-year shelf life in the refrigerator. 

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
We began operating under the Texas Cottage Food Law. I would consider the road to be smooth in terms of regulations and permits, although we are working very long hours (110 hours a week) with practically no days off. We produce during most of the week and sell at farmers’ markets on weekends and for a few days during the week as well. We operate at rain-or-shine farmer’s markets, meaning that we must deal with all types of weather; some days are perfect, but in others, there is rain and wind, from cold days at 30 degrees to very hot days at 110 degrees. We now operate in a commercial kitchen where there are more regulations and more permits and licenses are required, but it opens the door for the big leagues. 

Thanks – so, what else should our readers know about Chamoy Don Jorge?
Chamoy Don Jorge is handcrafted and uses only the finest ingredients. We are a family business and are locally based. 

Is there something surprising that you feel even people who know you might not know about?
I am new in the food preparation business, and everything started when I produce chamoy for our personal consumption. I used to be a wealth management advisor at UBS and Morgan Stanley over 20 years. 

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