In a word, we might offer that our Mexican-American hyphen feels like “perspective.” Understanding what albondigas aren’t by knowing what meatballs are; having a firm foot in two seemingly distinct cultures; cooking with ‘a little bit this and a bit little of that;’ growing up in Laredo and living in Austin.
Cinco con Siete is a season for gathering, a celebration of our family's culture, and an occasion for coming together with friends, neighbors, and community.
When our co-founder and sister, Veronica, said she and our Culinary Innovation Team were going to make a queso potato chip, we said, “Y’all are crazy! Everyone knows you can dip a chip into queso, but a Kettle Cooked Queso Potato Chip?!” Sure enough, not only did they pull off a deliciously flavorful mouthful with every chip, but, in true form, they also made them gluten free, non gmo, and yes—even dairy free, too.
We, Siete, are a Mexican-American food company that lives—what we call—“the hyphen.” The hyphen is a foundational, symbolic way of describing our culture as not being totally one thing or the other. In other words: it’s the blend of our authentic experience of both cultures, Mexican and American, into a unique identity that we identify with more than either culture on its own. Think: tacosand pizza, telenovelasand Friends, Laredoand Austin.
Our Co-Founders, Vero & Miguel, recently sat down (aka hopped on Zoom from their living rooms!) with our friend Guy Raz to tell him the story of Siete.
Our family believes good things come in small batches. Kind of like we believe in the tooth fairy. But, unlike our failed attempts to catch her in the act, we’re much more confident in our ability to make a compelling case for small batches. For those who like to see, smell, feel, and (especially) taste it before they believe it, we’re prepared to delight your socks off with this month’s Siete Small Batch: Kettle Cooked Chile Lime Potato Chips!
