October marks 75 years since Don Roberto Lopez invested $40 Mexican pesos in his mother’s salsa recipe. His father, Don Cayetano, convinced him not to emigrate to the United States and start his own business. Today, that “small” venture that began in Tepic, Nayarit, as Salsa Huichol has grown into five successful products that have crossed borders.
The vision of this venture is to have global coverage.
“The vision of the business is focused on having the presence of our brand in all the commercial chains and national distributors in the United States; achieving with this to be present in all the tables of all styles of restaurants, in the kitchens of Hispanic homes, in addition to other ethnic groups,” said to Abasto Media Luis Alfonso García Jiménez, of the company Trustknnect, responsible for the Global Export division.
The unparalleled flavor and quality of Salsa Huichol are reflected in its presence in the United States, where it is already in all independent Hispanic retail chains and in every state because of Walmart USA.
Thanks to the different flavors of Salsa Huichol, its presence has increased. The distributors serve the American Union with four of the five flavors, which opens the doors to its vision 2030.
Currently, 15 people are responsible for the production capacity, and the company has more than 500 business partners. Salsa Huichol’s products are present in Mexico, Canada, Guatemala, Chile, Panama, and Spain and are in the process of opening in Central America and the Caribbean.
Related Article: Salsa Huichol Aims to Conquer New Markets in the USA
STAR PRODUCT
The 6.4-ounce Salsa Tradicional is the main star of Salsa Huichol, but the big revelation is the Salsa Negra.
This has gained prominence and is the leading promoter in the U.S. business because it is the least spicy. Upon tasting it, consumers fall in love with its texture and flavor, which improves sales of the rest of the flavors. The preferences, palates, and customs of the Mexican community worldwide are reason enough for Salsa Huichol to have developed five flavors: traditional hot, black, habanera, and la de las botanas.
75 YEARS IN OCTOBER
Although October is Salsa Huichol’s anniversary date, the hard work goes through the entire year.
“We are in the process of launching the global structure, and this has involved redoubling more efforts to achieve the business expansion goals,” said Alfonso Lopez Acosta, sales director of Salsa Huichol.
Meanwhile, distributors will be recognized and invited to private events for the last quarter of the year. With more time and planning, celebrations will come in 2025.
Salsa Huichol aims to reach 100 years or more and continue sharing the legacy of the flavor and quality of Don Roberto Lopez’s secret recipe worldwide.
Salsa Huichol through the years
1949 Don Roberto Lopez created and launched the brand with an initial capital of 40 pesos. He started in bars, cantinas, and restaurants in Tepic, Nayarit.
1955 Salsa Huichol is the leader in the state of Nayarit.
1960 Achieves wide distribution, being a leader in Nayarit, Sinaloa, Sonora, and Baja California.
1972 The brand changed from manual to mechanical filling.
1979 Informal export to California, USA, due to high demand from Nayarit.
1988 Salsa Huichol bottle changes from glass to PET.
1993 Re-engineering of production at the original plant, improving costs and production of the sauce.
2005 The plant moved, and production grew to 100,000 bottles per shift daily.
2009 The company’s distribution was fulfilled in Mexico, and it began formal exports to distributors in the U.S.
2014 The plant is sustainable, socially responsible, and environmentally friendly because it implemented a photovoltaic system and solar boilers.
2024 Formal opening of the Global Export division with Trust Knnect.