After 15 years of cooking in the restaurant and hospitality industry, I found myself facing an eight month “stay-cation” in my 500 square foot apartment in Los Angeles during the 2020 pandemic.

During this time I dreamt like my Native Mayan ancestors and contemplated the weight of the proverbial Cooking Philosophies. Eventually, I found myself hanging up my chef's apron for I had lost my passion to cook in a traditional restaurant setting. The abhorrent beast of the hospitality industries had chewed me up and spat me out. I found myself yearning to find another way to cook.

Making my way through one of Atlanta’s many fabulous farmer’s markets on a fresh winter’s day, I conceived an idea to cook fresh, seasonal, and regionally influenced cuisine. Perhaps it was the winter’s day jolting my imagination, but the idea truthfully had been living rent free in my head for many years without having had materialized. Until now.

Fast forward to the present day where I find myself strolling from vendor to farmer at the markets, whether it be Piedmont Park, Grant Park or Peachtree Road. Interacting with the local market farmers eventually led me to set up a small PopUp alongside them. From there, the unexplainable forces of the Universe channeled its energy from the ends of the cosmos through me to fulfill the need for Atlanta's good people to eat well. This came with one answer: More Tamales. The diversity of Atlanta proved to be the perfect meld of flavor: meeting Southern roots and Latino influences to bring you a product that not only stays fresh and delicious, but also makes you feel good about buying it.