Our Story

Every Sunday, we went to my abuela's apartment on Miami Beach. Five floors up — and you could smell the meal the moment you stepped into the ground-floor lobby. Garlic, sofrito, slow-braised meat. By the time the elevator doors opened, you already knew what was for dinner.

It was never the same thing twice. Spaghetti with chorizo one week. Albondigas the next. Boliche braising since sunrise. Whatever was on the stove, it always came with sliced avocado and tomato on the side — that was the rule. Simple, perfect, and waiting on the table by the time everyone sat down.

Those sauces were the meal. Not a topping. Not a condiment. The thing itself. And when I'd walk into a grocery store years later, I'd see nothing like them. Pasta sauce, hot sauce, marinades — shelves full of things designed to go on top of food, not become it. The sauces I grew up on, the ones every culture has, didn't exist on any shelf.

I started sauce.miami to fix that. To bottle the kind of cooking that filled my abuela's apartment every Sunday, and to find the people all over the world doing the same thing in their own kitchens — and bring the best of them to yours.

Joey Montejo · Founder
Miami-based entrepreneur with a background in business intelligence and data strategy. When I'm not sourcing sauces, I'm traveling with my family, chasing ski mountains, or hunting down the best food and wine scenes around the world.
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