Where It All Started
Cabaña started in Jalostotitlán, Mexico where our mother and father, Maria and Cheyo Gonzalez, were born. Cheyo's mother and our grandmother, Doña Tere “Tita” Gonzalez, decided to pass down her family recipes to our mother to keep the traditions alive.
Soon, Maria and Cheyo decided to immigrate to California to raise our family. They had the idea to start selling the family's salsas out of the local Mexican supermarket. They knew they had great products and soon we began to sell out due to high demand!
What began in Mexico, soon became a family operation out of our home kitchen in Anaheim, California. Within a few years, we moved our production to a 10,000-square-foot facility in Anaheim to meet our high demand. Our continued growth has allowed us to relocate again in 2023—this time to a 40,000-square-foot, state-of-the-art facility in Oceanside designed to meet modern production and food safety standards while providing the best tasting and freshest products.
Today, our team consists of more than 50 employees, all of whom we consider family. We are FDA-registered and undergo regular third-party audits to ensure our products are of the highest standard. Our dedication to small-batch quality, fresh ingredients, and traditional Mexican recipes remains at the core of everything we do. Cabaña was founded on family tradition, and today we carry on that tradition with every batch. From our home to yours.
Cabaña started in Jalostotitlán, Mexico where our mother and father, Maria and Cheyo Gonzalez, were born. Cheyo's mother and our grandmother, Doña Tere “Tita” Gonzalez, decided to pass down her family recipes to our mother to keep the traditions alive.
Soon, Maria and Cheyo decided to immigrate to California to raise our family. They had the idea to start selling the family's salsas out of the local Mexican supermarket. They knew they had great products and soon we began to sell out due to high demand!
What began in Mexico, soon became a family operation out of our home kitchen in Anaheim, California. Within a few years, we moved our production to a 10,000-square-foot facility in Anaheim to meet our high demand. Our continued growth has allowed us to relocate again in 2023—this time to a 40,000-square-foot, state-of-the-art facility in Oceanside designed to meet modern production and food safety standards while providing the best tasting and freshest products.
Today, our team consists of more than 50 employees, all of whom we consider family. We are FDA-registered and undergo regular third-party audits to ensure our products are of the highest standard. Our dedication to small-batch quality, fresh ingredients, and traditional Mexican recipes remains at the core of everything we do. Cabaña was founded on family tradition, and today we carry on that tradition with every batch. From our home to yours.
