The flavors you will enjoy as you cook with my prepackaged recipes are third generational and restaurant-proven delicious.  My grandfather, Joe Eliseo Masias, began in the restaurant business in the 1960s using recipes handed down to him by his mother, Jacoba Pina Masias, who was born and raised in Aguas Calientes, Mexico.  For over 40 years, while in the restaurant business, Joe helped to refine the recipes and began to package and sell to other Mexican food restaurants.  The restaurants won awards such as “The Best Green Chile” and “Best Posole” in Pueblo, Colorado, and recently, my brother’s restaurant, Mission at the Bell Restaurant, in Trinidad, Colorado, was listed as one of the 12 places in the state to get the best green chile. 

While in his 80s, Joe, at this time living with his daughter and my mother, Cindy Masias, decided that they should venture into packaging the recipes for sale in family sizes.  Through much trial and tastings, Joe and his daughter found the right combination and measurements of spices to make the six delicious, family-size recipes and began to sell them through local supermarkets and word of mouth.