The foods and occasions that the Garzas reflect on in their answers paint a picture of the way (and why) we gather together as a company, years later. They are the same foods that we enjoy on Friday Lunches, summer cookouts, and holiday parties. Their smells bring us to fond memories of living our hyphen, and our nostalgia surrounding them is at the core of the foods we make, and the experience we hope to recreate at your table.
For some, it looked like a family relic of La Virgen de Guadalupe. For others, it looks like the traditions of gathering around spaghetti on Christmas, and regularly, without occasion. To each Garza, however, our hyphen is both literal and symbolic of connection.
The Garza’s further explain their Mexican-American hyphen through one of our familia’s favorite topics: food. Potato chips from convenience stores, doused in hot sauce and lime juice, tangy and icy paletas in the summer, and frijolizzas on weeknights with family. In the words of our Grandma Campos, our Mexican-American hyphen tastes like “a little bit of this, and a little bit of that.”
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.
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.