“He (Travis) likes spicy food too, and he’s been a big part in helping with the label and look. There’s a big artist’s community here, and that played well into what I was trying to do.”
“I just love to be creative in the kitchen, and food fusion can be sketchy. But I love being inspired, and when I do things right, it’s a lot of fun to work on sauces,” said Olson. “All different sauces and chilis are special and take time to process and produce.” “I have a serious passion in the hot sauce game, and the traveling was worth it. Bringing this world- wide and working closely with suppliers allows for our best ingredients.” On top of their Roasted Habanero, Roasted Green Thai, Mago Red, and Mago Green, they’ve also begun selling Ghost Pepper. Of Habanero, Olson says it’s the easier of the sauces. “It’s a little more mild than our other sauces. It’s a bit more palatable, and most consumers can handle it,” he said. Olson has seen a great amount of love for the Ghost Pepper sauce. “It’s been out a month, and it’s taken off. The feedback and love for the product is amazing. We
don’t expect sales to slow down any time soon,” he said. “We use a lot of carrot, which is common in Carib- bean sauces. We also use yellow bell pepper. This sauce is on the sweeter side.” “I just love to be creative in the kitchen, and food fusion can be sketchy. But I love being inspired, and when I do things right, it’s a lot of fun to work on sauces.” They also have a chipotle on the way, and each day, Olson is figuring out how to bring the world to SoCal. “I do art walk events, get in front of consumers, and I know you need to be creative in your cooking and your promotion. Our brand is growing,” he said. “We are fine-tuning how we do business and we’re connecting more dots with time. We’re effi- cient, fine-tuned, and on a good track.” Mago Hot Sauce keeps bringing something new to the table for consumers.
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MARCH 2019 • SPOTLIGHT ON BUSINESS MAGAZINE
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