Today we’d like to introduce you to Stephanie.
Hi Stephanie , so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
It all started at the Frida Friday market, where I had a little setup selling accessories under the name Smooches. I loved being part of the market—connecting with people, sharing my style, and adding a little sparkle to people’s days. One day, I decided to bring a small batch of homemade chamoy tubs to go along with my table. I figured, why not add something flavorful to pair with the sweetness of Smooches?
I placed the tubs in a basket, not expecting much. But people noticed. They stopped and asked, “What’s that?” I’d explain what chamoy was and how you could dip fruit, rim drinks, or just enjoy it by the spoonful. Before I knew it, I was selling out every time. The chamoy started getting as much attention as my accessories—if not more.
As the demand grew, people began asking about chamoy candies, so I got to work in the kitchen, experimenting and creating bold new flavors. That’s when I realized this needed its own name. Since Smooches had already set the tone, I came up with Besitos Chamoy—a perfect match, like a little kiss of flavor next to the sparkle.
Soon, local bars around Austin started reaching out, wanting to use my chamoy dip in their cocktails. What started as a fun add-on for my accessory table turned into a whole brand of its own—full of culture, creativity, and flavor.
And just like that, Besitos Chamoy was born—from a basket on a market table to something so much bigger than I could’ve imagined.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Not at all—but it’s been worth it. I had to learn everything from scratch, from making product to handling packaging, pricing, and compliance. There were definitely challenges—burnout, trial and error, and moments of doubt. But the support from the community and seeing people truly enjoy what I create has made every step worth it.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I’ve worked for the state for 19 years, holding a professional role that has given me a deep understanding of organization, process management, and strategic thinking. Alongside that, I run Besitos Chamoy, a small business that specializes in handmade chamoy dips and candies.
What I’m most proud of is how Besitos Chamoy has grown from a simple idea at a market into a brand that people truly connect with. What sets me apart is the creativity and authenticity I bring to every product. I’m not just making chamoy—I’m sharing my passion for bold, exciting flavors that remind people of something special.
Where we are in life is often partly because of others. Who/what else deserves credit for how your story turned out?
I absolutely couldn’t have done this alone. First, a huge thank you to my husband and kids for all their help—whether it’s packaging products or supporting me at every turn. I also owe a lot to TK Tunchez for encouraging me to set up a chamoy table at markets and really focus on turning my passion into a business. My friends deserve a shout-out too—whether they were attending every market event or even working alongside me, they’ve been there from the beginning.
I’ve also been blessed with the best followers and loyal customers, who are more like advocates at this point. Their support has been invaluable. A special thank you goes to Las Perlas for creating the Watermelon Mezcal Margarita and rimmed with my pickle chamoy—that’s where it all started for so many bartenders and bar owners, who began to experiment with their own drinks and use my chamoy. Their belief in what I do helped push my product to new heights.
It’s been a team effort all the way, and I’m so grateful for everyone who’s been part of this journey.
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