Miguel Garza Biography

For years, when Garza sat down at the family dinner table in Laredo, TX, the Mexican-American spread was missing a very key component: flour tortillas. His older sister, Veronica, had an autoimmune disease that forced her to remove all grain from her diet, and for moral support, the entire Garza clan also made do without, using lettuce leaves for their tacos and fajitas and tostadas. In 2014, Veronica started making tortillas made from almond flour. It was grain free and, more importantly, abuela approved. When the choosy family matriarch gave the tortilla her blessing, Miguel knew the family was onto something. He began pitching the tortillas to local grocery stores and co-ops; lines of cassava-and-coconut (or chia) tortillas quickly followed. Today, the family dinner-workaround has blossomed into Siete Family Foods, which is among the just 2% of Latino-owned businesses doing north of $1 million in revenue each year. "The customer wants clean labels, simple ingredients, real food. Grain-free, by proxy, stands for that," says Miguel, who is Siete's CEO. Next up for the company: a line of grain-free tortilla chips, rolling out in Whole Foods nationwide in January. "We see ourselves as a healthy Mexican food company," he says. "You know Annie's Homegrown, which does organic traditional American cuisine? We see ourselves as that, but for Mexican food."

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