Food makers ~ Alan Alberto ~ Mesa Fresca

Your name: Alan Alberto
Product line name: Mesa Fresca
Website: www.MesaFresca.org
Instagram: @MesaFresca
Facebook: @MesaFresca.FreshTable

1. Tell us about your product.
At Mesa Fresca, translating to the fresh table, we craft gourmet Hispanic sauces using all natural ingredients. Our recipes are rooted in family tradition and freshly grounded in love.

Our first offering, Chimichurri is inspired by our mamas recipe. Chimichurri is a blend of parsley, garlic and herbs that can be used as a marinade or dipping sauce for meat, poultry, fish or vegetables. This summer we’re introducing two new products: Spicy Chimichurri and Salsa Criolla – Red Bell Pepper Relish.

For recipe ideas and more visit www.MesaFresca.org.

2. How did you get started making your product(s)?
It was really at the urging of friends who use to join our family for meals and share our table. In our family, Sunday afternoons have always been special. After a long week, Sunday’s marked a moment to gather together, celebrate life and enjoy one another’s company over great food.

We would help our mom, Ana Maria, prepare her signature chimichurri that would accompany our dad, Oscar’s, asado (Argentine BBQ). Chimichurri was always at the center of the table.

We began to hear, “This is delicious, where can I buy this?”, “Wow, this is the best chimichurri I’ve ever tasted”, and these were loved ones from all walks of life with different taste preferences. At the urging of friends, we began discussing the possibilities but it would be a few years before we would create Mesa Fresca.

Today, Mesa Fresca is headquartered in Rhode Island, with distribution throughout New England. We hope you’ll join us at the table as we continue growing and sharing the love of food, great company and healthy eating while taking a culinary journey to South America.

3. Is there a story behind the name of your business?
Yes, it all began on a road trip. Nathalie and I subscribe to the work hard, play hard mentality and decided to combine the two by taking a New England road trip back in 2014. We set off to Hyannis Port with our final destination being the Cape Cod Potato Chip factory. While on the road we talked about what food meant to us and the values we shared when it came to experiencing food. Thus came the name, Mesa Fresca, translating to the fresh table. It perfectly summarized our beliefs and values in fresh healthy food. The Spanish translation is a tribute to our cultural heritage and the influence of our sauces.

Coming up with our name during the road trip made the tour through the chip factory even more exciting as we dreamed of what the home for Mesa Fresca will look like someday.

4. Where can we find your products?
Mesa Fresca is available throughout New England at several locations in Massachusetts, New Hampshire, and Rhode Island including Dave’s Marketplace and select Whole Foods. For those foodies who live outside of New England interested in trying our Chimichurri you can visit Tisinal, http://www.tisinal.com/product/classic-chimichurri-sauce-single-jar/.

For a full list of local retailers visit http://www.mesafresca.org/store-locator/

5. What’s your best seller?
Right now we’re focused on our Mesa Fresca - Classic Chimichurri, sharing our mamas recipe with the community.

6. How long have you been in Rhode Island?
I moved to Rhode Island in 2012. This summer will mark five years in little Rhody. I absolutely love it here.

7. What do you {heart} about Rhode Island?
Rhode Island is charming! It is rich in history and one of the founding states of our great nation. I love living in a state with so much character, creativity, and heart. There is truly a sense of community and pride. I also appreciate how much support there is for local here.

8. Favorite place to take out-of-towners?
Mmm… this is a hard one, there’s so much good food around town. One of my go to places is Seven Stars Bakery. I love it because everything is made fresh and you have a variety of options to choose from. I especially love the bread, who can say no to delicious fresh bread?

I’m also very BIG on exploring and there is so much great food throughout the state that when someone comes to town I take advantage and throw in a wildcard, we go try something off the beaten path and my list of favorites continues to grow.

9. Any advice for new/wannabe food makers?
We are still new kids on the block ourselves, but if there is anything we can share it is to get clear on your vision and why you started your business. There are always a million things you could be doing but you chose to invest your heart and time into the kitchen. Being clear on your vision and why will help you push through on the challenging days and celebrate your successes along the journey.

10. Please include anything else you’d like to add:
Thank you for this opportunity and allowing us to share our story as well as our table, join us on Instagram @MesaFresca and on Facebook @MesaFresca.FreshTable to follow our journey. Tag us!


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