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El Paso Chile Company
Back in 1980, fresh out of college and penniless, Park Kerr had an idea - "I had 2 ladders and a nail-studded two-by-four covered by chile ristras. I think I bought them for 3 bucks in New Mexico and sold them for $15 in El Paso on a street corner." The message was clear - people were hungry for hot stuff.
By 1982, Park and his partner, mother Norma, were known as The El Paso Chile Company, and their hand-crafted chile wreaths and ristras graced the covers of the Neiman Marcus and Horchow Collection catalogs. In an attempt to develop a less seasonal business, they created their first gourmet food products with playful names like Snakebite Salsa, Sweet Texas Fire, and Hellfire & Damnation.
In the early 90's, Park's brother-in-law and sister, Sean and Monica Henschel, moved to El Paso, joined the company and helped build it into a solidly successful family business. Trend-setters at that time, their product line and original packaging expanded into a line that now boasts dips, salsas, barbecue sauces, condiments, best-selling cookbooks written by Park and a dizzying array of imaginative gift selections. Recently, as a reaction to his "mid-life crisis," Park began distilling and marketing Tequila Nacional, a premium, 100% blue agave tequila, a life-time passion.
The El Paso Chile Company is synonymous with fun, interesting, original flavors and incredibly creative labels. Their customers are busy and food savvy - they want premium natural ingredients, big bold flavors and open-and-eat convenience. And quality counts - family members still oversee the production of every batch of hand-made salsas and artisan foods.
Remember the El Paso Chile Company rule of thumb: You can never go wrong consuming from the three food groups - Salsa, Snacks, and Margaritas!
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