Josue Rivas

What do you make or do, in plain words?

Through Savir Foods, I share my culinary journey, Peruvian heritage, and love of great food. In plain words: I turn quality ingredients and family-inspired recipes into natural hot sauces people can enjoy, cook with, and share.

How did you land in Austin, and why did you stay?

I was born in Callao, Peru, and have lived in the United States for 39 years. I was raised in Los Angeles, then lived in Tampa and Portland, where I owned restaurants in both cities. Those experiences taught me the full reality of the food business, from creating memorable dishes to building teams, serving customers, and managing the day-to-day challenges of independent restaurants.

I went to engineering school first and became an electrical engineer, but I always loved to cook. At 30, I went back to culinary school to pursue that passion, and at 31, I opened my first food business. My career has since balanced both sides of who I am: the creativity and cultural connection of food, along with the problem-solving and discipline I developed as an engineer.

I later moved to Austin for a job at Dell but quickly saw the city as the right place to build something of my own. Savir Foods began during the pandemic with a family story. I made my first sauce for my niece Genesis, inspired by seco, a traditional Peruvian dish known for its rich, cilantro flavor. She loved the taste but found it too spicy, so I returned to the kitchen and created a milder version that kept the same bold Peruvian character. That sauce became Jala Pepa.

The name Savir is personal. It is my last name, Rivas, spelled backward. What began as one sauce made for family became the foundation of Savir Foods. I stayed in Austin because the city has given the brand room to grow. People here are adventurous eaters, supportive of local businesses, and open to discovering new flavors and cultures.

What is the thing you have made or done here that you are proudest of?

I’m proudest of building Savir Foods from an idea into a brand people seek out, share, and bring into their homes. I started in 2020 making just 48 bottles a month, and within three months of launching, we got the call from Hot Ones.

Since then, we’ve expanded onto store shelves, earned loyal repeat customers, and introduced more people to Peruvian-inspired flavors. That growth is especially meaningful because it is not only about building a business, it is also a way for me to share a piece of my culture.

What is one opinion you hold about Austin that most people here would argue with?

Austin is still weird and cool in many ways, but I think it is becoming a little too gentrified and generic. The good news is that the city still has no shortage of creative people, strong brands, great concepts, and incredible food.

Where do you actually eat, drink, or hang out? Name real places.

I’m drawn to places that take food seriously while still feeling connected to the community. Suerte for Mexican food with depth and a strong point of view. Round Rock Donuts for an Austin-area classic. J. Carver’s when I’m in the mood for a great steak. Hestia for thoughtful fine dining and exciting flavors. Canje for bold Caribbean flavors and inspiration. Central Market because it is one of the best places in Austin. Terry Black’s for barbecue.

What would you tell someone who moved here last week?

Don’t try to do all of Austin at once. Pick a few neighborhoods, become a regular somewhere, and meet people through the things you genuinely care about. Go to markets, support local restaurants, talk to people, they are very friendly and say yes to invitations. Austin can feel small once you get involved, but you must show up consistently for the city to open to you.

What are you working on next?

I’m focused on growing awareness of Savir Foods across Austin, reaching more customers directly, and continuing to develop products that make Peruvian and Latin-inspired flavors more accessible. The goal is not simply to sell more hot sauce, it is to build a lasting brand that earns shelf space across Texas and, eventually, far beyond it.