Some recipes
are in your blood.

01 / THE ROOTS RUN DEEP

Before there was a packet,
there was a family.

Growing up, my dad cooked the chili. I tasted. He made tacos and enchiladas too, but chili was the meal that always felt like home.

My dad’s cooking carried our Sifuentes family’s roots in Durango, Mexico, into our kitchen. Those meals were how I first came to know the tradition I’m now passing on to my son.

I lived on it in college. As a college athlete, I wanted a filling meal that fit my budget and kept me going. Almost every Sunday, I’d put a pot on: starting with the sofrito, browning the meat, adding tomatoes, and layering in the spices as it simmered for hours.

“From father to son.
From our family to yours.”

Now, as I make the sofrito, I’m teaching our son to recognize its aroma as it cooks. I want that smell to stay with him, just as it stayed with me as a kid. It’s how I’m passing on what my dad gave me.

My wife adds to that tradition, too. She’s learned to make our chili by taste and smell, and her wish for a premade spice mix inspired me to turn our family tradition into something we could share.

That’s how Foxx Heritage Chili Co. was born.