Doña Paula Asunción, owner of Mixteca, is from the Mixtec people of Oaxaca. Paula has been cooking traditional Oaxacan tamales and moles most of her life. She developed her unique flavors and cooking techniques over years of cooking for her family of six children and working as a food preparer at restaurants.. In 2012, Paula began selling her tamales and mole sauces at St. John’s Farmers’ Market with support and training from Micro Mercantes. Paula’s delicious tamales were an instant hit. As the business has flourished, they have also added more markets, catering & a food cart. Visit their website to learn more.
Alumni Business: Lindsay was born and raised in the Willamette Valley. She didn’t grow up eating healthy food and generally didn't pay attention to her health. Things changed for her rather suddenly when she turned twenty-three and was diagnosed with a rare bone cancer. Two years into her cancer treatment she was diagnosed with Multiple Sclerosis. During this time, she began to learn about the role that nutrition plays in disease, and was inspired by the success other people with MS had achieved to go Paleo, which has given her new found energy. With her childhood friend Diana, they are bringing the most delicious and nutritious cookies you will ever taste to Portland! Learn more on her website.
Chayanid grew up in the providence of Nakornsawan, Thailand in a small village. She didn’t realize it at the time, but she learned business skills helping her mother and grandmother sell fish and other goods at the village markets and manage their rice patty. She came to the United States in 2004 to work as an au pair and, after a few years, settled down in Portland, Oregon. Her goal is to become a full-time owner of her healthy, sweet dessert business, and eventually, to create jobs for other Oregonians and support other food businesses start-ups with support and advice. Learn more at her website.
Drawing on their Japanese and Filipino ancestry and their Hawaiian hometown, Michael and Sarah are excited to fulfill their dream of owning a ramen food cart. Strong family support and a successful kickstarter campaign, as well as their experience working in the industry, helped them grow to be a successful cart. Proud parents of 3, they donate part of their sales to their kids' public Japanese immersion school Richmond. Visit them at SE 50th and Division or learn more on their website.
Amalia joined our kitchen in 2013 in order to support her dream of being a small business owner. Originally from Oaxaca, Mexico, Amalia specializes in Oaxacan food, ranging from delicious tacos and quesadillas to specialized regional inspirations like tlayudas and cantaloupe and almond seed horchata. Through the practical knowledge gained through our services, she has been able to grow her business by selling to farmers markets customers excited about her unique food. Amalia is expanding her business to include catering and, eventually, a food cart at the Portland Mercado. Like her on her Facebook Page.
Wambui Machua, owner of Spice of Africa Catering, immigrated to Portland from Kenya. She started Spice of Africa, the only company in Oregon, to share her culture with others. As Chef and Owner, she cooks up delicious African recipes using Wildtree’s Certified Organic and 100% All Natural products. Join her for cooking classes or have her cater your next event. Learn more on her website.
Former Encanto chef Michael Martinez offers hefty breakfast burritos with New Mexican attitude -- fluffy eggs laced with green chiles, potatoes spiced with fresh sage and thick-cut bacon wedged into the center like a hidden treasure. The whole lot is wrapped up in a tortilla the size of a dinner plate with optional lip-tingling four-chile salsa available for a bit more heat. It's hands-down the best breakfast for cool market mornings when you need a kick-start before braving the crowds. Check them out at King's Farmers Market and the Portland Farmers Market in the SW park blocks.
When Graciela came to the United States, she knew that she liked sales and interacting with people but she did not know how to start. After years of work and raising her children, she approached Micro Mercantes with the goal of starting her own food business. Fast forward a few years, Graciela has lines at her farmers market booths for her delicious, handmade tamales, salsas and aguas frescas, and has been featured in the Oregonian and in a holiday tamale cooking show on Univison. When we asked her recently, she said her biggest achievements in life was starting her own business with the support of her family. Like her on her facebook page.
The Lucky Larder, owned by SE Portland resident Traci, helps you capture bright seasonal flavors and prevent food waste through a variety of food preservation practices. We offer introductory group classes, one-on-one tutorials, preservation project assistance and other services. Whether you shop the farmers market, forage in U-pick fields, tend a hearty home garden or harvest a single prolific fruit tree, fresh produce can be preserved – creating shelf-stable goodies that nourish you year round. Check out our website for more details!
Try this fabulous fusion of eastern European and Pacific Islander delicacies the next time you have an event - especially if you want BBQ! Blessed with good people around them who have been supporting them as they are grow, Johnstone Waayan and his wife love what they do. Their biggest reward is when they see their customers satisfied with good food and excellent service. Contact them at 503-954-4390 for your next event.
Brynden and Trevor have been seeking the world’s finest flavors for many years. Their curiosity, culinary taste, and entrepreneurship skills created the framework for an organic food company. Their exotic 10 spice blend creates sustainable goodness through use of organic and non-GMO ingredients. Spice up your next dish with their local product, follow their journey from kitchen to store on their facebook page.
PlantSpeak Herbals, owned by Daniel Khalid Horton, primarily exists to support people in their relationships with plants. We offer information on plant communication as well as an assortment of delicious and powerful herbal blends. We encourage you to taste, breathe, and listen.
PlantSpeak Herbals is dedicated to working with the highest quality locally grown herbs whenever possible and we always use all organically grown or ethically and respectfully wild harvested ingredients.
Kaah Market provides fresh produce, bulk items and imported goods from Latin America, satisfying your grocery shopping needs. From chiles to queso, pomelos to cilantro, Kaah Market looks forward to being one of the region's coziest and accessible neighborhood Latino markets. Be sure to grab a fresh coconut, cut to order, in house salsas and handmade blue and yellow corn tortillas (made right in our kitchen!) on the weekends.
The Cupcake Girls, a non-profit, facilitate connections between various community resources and individuals involved in all realms of the sex industry, including individuals who have been sex trafficked. Through trained volunteers and community partners, we respectfully and discreetly provide individuals with resources and support tailored to fit their needs, by building personal relationships, one cupcake at a time. Learn more on their website.
Que Bacano! is located in the first latino public market and has quickly become an icon of authentic Colombian food in Portland. Since 2012, Que Bacano! serves only the freshest and most authentic Colombian food. Offering exciting and traditional dishes made using only the finest ingredients. If you're looking for a healthy and exciting change from the ordinary, check them out at the Portland Mercado or in some local grocery stores.
Roundhouse Foods makes handmade batches of plant based hummus, dips, and sauces in our kitchen using fresh ingredients and bold flavors. A small, local business, they are just starting out - please support them and their awesome food at the farmers market.
Cork, Ireland isn't really a town synonymous with culinary breakthroughs in hot-sauce technology, but it's exactly where the seeds were planted for the Saucesome Hot Sauce to eventually come to tasty, tasty fruition. Saucesome was formed in 2010 by Cory Gray and Ryan Stively. The two met while touring Europe in two separate bands in 2009. They bonded over their interest in music, DIY philosophy, and painful withdrawal from Mexican food. Now, what was once a hobby of occasionally brewing up their own hot sauce is now growing in to a business. Check them out on their website.
Zach just got started through kickstarter and is excited to bring his unique product to the Portland. What is it? Tofuna Fysh is comparable to tuna salad: the classic sandwich filling, salad accompaniment, casserole supplement, and overall dietary staple of many childhoods. But unlike fish that’s acquired in mostly environmentally harmful ways, Tofuna Fysh is completely vegan and it tastes great too. Want some? Check out his website.
Angela Morando prides herself on customer satisfaction. "Making people happy", as she puts it. She is very excited to start her own cake and cupcake business - it combines her creativity, hard work and a passion for baking. In the beginning it started with a simple desire to make family and friends events special with hand made delicious cakes creatively decorated to match one-of-a-kind themes. Now it has grown with realization that not only did people love the cakes but she loves to do it for them! See her lovely cakes on her website.
Althea has been a food enthusiast since she was very young. It is no surprise that the child of an artist and a chemist became a chef. A year spent in France at eight opened Althea’s culinary horizons even further. She fell in love with pâté en croûte, pain au chocolat, and bœuf bourguignon. Althea got her first job in a restaurant at age fifteen and quickly moved up the ranks from ice cream scooper to fry cook! While she was studying at the University of Georgia she discovered her love of southern and Spanish cuisines. After college, Althea worked in catering and event planning attend the Oregon Culinary Institute. Since graduation, Althea has worked in fine dining and high end catering across the city. Most recently, she was the Sous Chef under popular Portland chef Jenn Louis. Cater with her today! Contact her at email@example.com