Today we’d like to introduce you to Stefanny Granados.
Hi Stefanny, we’d love for you to start by introducing yourself.
I moved to New Jersey from Costa Rica at a young age and lived most of my time in one of the largest Costa Rican communities in the U.S. so Costa Rican food was easy to find. When I moved to Austin, TX in 2017, I could never find a food service that offered meals that reminded me of home. I’ve had a strong background in the food industry, even helped my mother establish a Costa Rican restaurant in NJ (which still runs successfully after nine years). I felt I had the tools and skills to fill that gap in Austin, and it fills me with pride to share my heritage through my family’s recipes.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Taking on the challenge meant giving up a lot of comforts, a steady paycheck, health insurance, etc. I am fortunate to have experience in startups so that gave me a lot of advantages, yet what I struggled the most was finding the time during the transition between a comfortable corporate job to being fully self-employed. Juggling both was physically draining. Once I set on foot to be on my own, the new struggle became overcoming imposter syndrome. I won’t lie it continues to be present in a lot of areas of the business, but I have found a tremendous amount of support from peers and family. Setting up a support system has been key to working through it!
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
I offer homemade Costa Rican food. My recipes are from scratch and they have been passed on from my grandmother and my mother. One particular dish that we’re known for is Gallo Pinto. Gallo Pinto is a staple breakfast meal in our culture. It consists of a platter of sauteed rice and beans, served with fried eggs, tortillas, cheese, sweet plantains, and sour cream. Some people may add meat to it, or have their own twists but the Rice & Beans is the heart of the dish. I appreciate its historical significance: The workforce in Costa Rica was predominantly farming, and it was of importance to have a big breakfast to get them through the day. The ingredients were of the most abundant and affordable, that’s why meat sometimes wasn’t really included in the dish. Also, the dish is usually made from the leftovers of the day before, it is re-cooked into a new meal so no food would ever go to waste. I share this bit of background on the dish because that is what is most important to me in this business. I do not want to just be another food service, I want to share the heritage that comes with our meals.
What matters most to you? Why?
In terms of business, what matters most to me is building an intentional exchange of goods. I want every person involved, the customer, my staff, vendors, etc. to be appreciated and valued. I want my product to bring value.
Contact Info:
- Website: www.puravidacooking.com
- Instagram: www.instagram.com/puravidacooking
Image Credits
All images were taking by Stefanny Granados (myself) Except for the Tree One: Anju Ramkumar
