Chili Maven

Chili Maven We’re on a mission to add magic to your meals with the flavour
and fire of authentic Mexican condiments

26/08/2026

Confessions of a solo founder, can anyone relate?

When you get sick, there's no one else to do the tasks you have no energy for. When it's time to make a big decision, there's no one else to talk it through and help you puck Option A, B or none of the above.

These are the kind of confessionals I do in my stories but encouraged me to post as a reel, gracias for the push 🙏

If you need a spicy salsa macha drizzle for your tacos we will gladly be of service 🔥This weekend: find us at the UK's l...
15/08/2026

If you need a spicy salsa macha drizzle for your tacos we will gladly be of service 🔥This weekend: find us at the UK's largest 🌮 festival The Tacover Uk

08/08/2026

These tortillas aren’t made with anything artificial. We use natural ingredients - spinach, beetroot, and salsa macha - to get these vibrant colours.

Learn how to make them in our Taco & Tortilla cooking class. We'll teach you the technique of making tortillas by hand, the secret to naturally colouring them and show you exactly how to make them at home

Class is 19 September at Mission Kitchen in London. Spots are limited. Follow me to get notified when booking goes live

I was interviewed by Speciality Food for an article about Mexican food trends. I've been banging on about this - the lac...
05/08/2026

I was interviewed by Speciality Food for an article about Mexican food trends. I've been banging on about this - the lack of premium, quality, and proper Mexican products on the shelves of British supermarkets - for a long time!! I LOVE the title of the article- thank you Speciality Food | Print Digital Social 🇲🇽🌶️🔥

Do you agree that Waitrose, Sainsburys, Tesco and all the rest need to offer more than Old El Paso hard shell taco kits?

💪 The hardest part of building a food business isn't the recipe.🌶️ For Chili Maven, it's sourcing our salsa macha and m...
24/07/2026

💪 The hardest part of building a food business isn't the recipe.

🌶️ For Chili Maven, it's sourcing our salsa macha and mole from small artisan producers in Mexico, using traditional techniques, always in small batches. That's what makes our products so special, but it's also what's made growing a huge challenge. As a solo founder with no previous food industry experience, I've had to learn the hard way. Programmes like Nourishing Neighbourhoods have helped me understand my production and products much better, and are allowing me to get to the next stage.

👉 Swipe through to see where we started, what we learned, and where we're headed next.

🔥 Chili Maven: Still small batch. Still artisan. Building it better, one batch at a time.

Out of office : I had a little procedure on my right hand to fix carpal and cubital tunnel syndrome a few days ago. It ...
13/07/2026

Out of office : I had a little procedure on my right hand to fix carpal and cubital tunnel syndrome a few days ago. It was a quick recovery and relatively pain-free. It'll just take time to get back to normal: which for me is the ability to open jars 😵‍💫 I'm still working (voice to text, magic) and if you see me an event, I might just ask you to give me a hand opening a jar of my salsa macha 🫙

08/07/2026

Controversial opinion incoming 👀

Ice cream + salsa macha. Specifically, the Extra Hot with chipotle🌶️

I know, I KNOW!

Cold, creamy ice cream against smoky chipotle heat and toasted sesame crunch. It works. I promise.

First had this combo at a Mexico World Cup watch party and I still can’t get over it

Drop a 🍦 if you'd try it or a 😬 if you're absolutely not.

And gracias to my friend Sandra for being the guinea pig!

24/06/2026

The story behind the Chili Maven Mexican Supperclubs 👩‍🍳

Spent a full day yesterday prepping for my June Supperclub and thought it would be nice to share why I started doing them. It all started with my Diploma in Mexican Gastronomy & Culture, where I learned so much about the history, heirtage and community behind Mexican cuisine. The importance of trade and shared ingredients across continents...the menu reflects all of that.

The supperclubs are truly a little "passion" project...I make vwrything from scratch and spend two days in the kitchen (brutal during the heatwave) but the end result is worth it.

What dish would you like me to make at the next Supperclub?

It's finally happening! After lots of test runs and pilots, the Chili Maven cooking class is here. Taking place .kitchen...
02/05/2026

It's finally happening! After lots of test runs and pilots, the Chili Maven cooking class is here. Taking place .kitchen , the class is super hands on and you'll learn the secrets to what makes our salsa macha so spectacular and learn how to make tortillas (then tacos) from scratch. Plus you get to customize and take home your own jar of salsa macha.

Link in bio : DM me for an exclusive discount for CM friends!

16/04/2026

👩‍🏫 Lunch & Learn: yesterday I learned how to vibe code while serving tacos 🌮

Kate, founder of .ai hosted a Lunch & Learn session .kitchen on how to use AI to cost out recipes 🤯Mind-blowing stuff but even more mind-blowing that I was asked to feed everyone. (Lately that request comes up more than I expected) Since I don't have stock to sell right now, I said yes 😊

18-hour slow-cooked brisket, sourced from my favourite butcher , marinated in my MILD & SMOKY salsa macha. Recipe linked in bio and in the comments 👇

Forgot to mention I also hand-made the tortillas!

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