Julio Gonzalez developed the recipe for Salsa Maya while living with his family in Chihuahua, Mexico. The Gonzalez family moved to the United States in 1997. Throughout these many years, Julio has prepared the Salsa Maya recipe for his local family and friends as well as sending bottles to the rest of his family that still lives in Mexico.
In 2012, Julio, who has always had an entrepreneurial spirit, started discussing the possibility of bringing Salsa Maya to the world. In 2012, he established the company with the input of his daughter and co-owner, Victoria.
They decided on the name of the company and flag ship product was to be Salsa Maya. Salsa Maya Habanero Aioli refers to the Spanish word for “sauce” and the Yucatan Peninsula. The Yucatan Peninsula is where Habaneros are commonly grown and where Mayan culture thrived for many centuries. If you remember, 2012 marked the end of the Mayan Calendar, which sparked doomsday predictions and had Mayan culture on forefront of the news cycle. They thought that this was a fitting name for their unique and spicy habanero based sauce.
The expansion of the business was put on hold while Victoria attended the Culinary Institute of New York, where she graduated in 2014. Once she graduated she decided to dedicate the next year to making Salsa Maya a success!
Salsa Maya is hand-made in Houston, Texas in small batches with only the freshest ingredients.