During my career in investment banking, I felt as if something was missing in my life. I decided to go back to school and earn an MBA to help me transition into a new career. But when faced with the question: “Would you rather work 40 hours for a paycheck or 80 for something you care about?,” I choose the latter.
Clueless about what to do next, I gravitated towards something I love: authentic Mexican food. I was having issues sourcing the ingredients I needed, so I started growing these rare ingredients in containers and a DIY-hydroponic setup. One day in the shower, it hit me: There’s probably a better business opportunity fulfilling sourcing gaps of rare ingredients for local restaurants than starting another food joint. Then La Flaca was born.