We had the good fortune of connecting with Felix Garcia and we’ve shared our conversation below.
Hi Felix, how has your background shaped the person you are today?
I’m originally from Ciudad Juarez, Mexico but spent many years in Austin and Mexico City which I consider my home away from home. I think growing up in Mexico made me the humble and outgoing person I am, working and making my own path is something that’s taught to you since you’re very little.
Alright, so let’s move onto what keeps you busy professionally?
I’m sure my day is very different from everyone else’s but I love every second of it. I get to wake up everyday and work with food, make salsa and listen to music. It sounds like fun which it is, but took many years to get here. I started in the food industry when I was 15 years. Decided to travel around and work in some amazing restaurants instead of going to culinary school. I left home very young which led me to drop out of High School which was alright in my eyes since I knew what I needed to do. Packed my bags and headed to Cities like Austin and New York where I took in as much as possible in some important kitchens. There was lots of getting cursed at, and getting pans thrown at you but there was also beautiful moments where you earn the right to be able to put your own dishes on a menu. All of this made me realize, as cliche as it sounds. It’s true if you’re passionate about something and give it effort, you’ll succeed.
Who else deserves some credit and recognition?
I think I’d have to give a lot of credit to my grandfather, for always teaching me that the salsa is always the most important part. A lot of what I do with Salsa Macha Felix is for him and in his memory. Also to all the Chefs out there that decided to give this guy a chance when he was 16 and no culinary education whatsoever thanks!