It all started as a pandemic project. Cassandra, renowned for her color work with celebrity clients, found herself with extra time as the world slowed down and red carpets were put on hold. Without the constant demands of her profession, she channeled her curiosity into developing recipes.

She dug into family recipes and tested over 100 chili combinations, going through more than 25 iterations of the salsa macha to achieve the final recipe. The result was a perfect blend of heat, Oaxacan chocolate, and smoked chilis, all drowned in avocado oil. Once the pandemic had passed and the world returned to normalcy, she continued sharing her creation with friends, family, and clients. The requests kept multiplying. She poured the salsa macha into mason jars and Tupperware—anything that could hold the coveted elixir. Her friends and clients started reporting on the creative ways they were using the salsa, marveling at its versatility and sharing their own recipes. They asked for more and more. The rest is history.