Cooking up a sweet little business from her heritage
When Dominique Alvarado was naming her business, she knew immediately what to call it: Algo Dulce.
An ever-present phrase in her Milwaukee childhood, algo dulce translates to “something sweet.” It’s what she craves, and what connects her to her family roots in Mexico.
A student at Alverno College, Alvarado was frustrated by the way culture and foods were sometimes appropriated by others. She looked into launching her own business, starting with the treats she loves the most: agua fresca, fruit cups with homemade sauce, and paletas, frozen ice pops.
Launching the business in April, she sought a $5,000 Kiva loan for her small start-up. This summer, she began selling at local farmers markets and events from Milwaukee to Chicago.
Agua fresca is $4 for a 20-ounce cup. A paleta is $3. Vasos de frutas with chamoy (the fruit cups with sauce) and fresh lime juice are $5.
Alvarado, 23, is a single mom to Zaylyn, 3. She’s working on new recipes and gluten-free menu additions for winter, including atole, a traditional hot drink. Look for Algo Dulce at the Westown Farmers Market Wednesdays through Oct. 31 and the Cathedral Square Market Saturdays through Oct. 6.
Family food roots
I grew up cooking with my grandma. She grew up on a farm with her grandma, who did everything from scratch, in Mexico, about 25 minutes outside Mexico City. A lot of what I know are my great-grandma’s recipes.
Her business base
I do agua frescas, a fresh fruit water. I make paletas, the Mexican popsicles. I make fruit cups, vasos de frutas, and I make my own fruit sauce, chamoy, which is a sweet sauce with chiles. Sometimes I use a dried negro chile and dried piquin. I try to balance sweet and spicy.
Beginning a business
I feel like there needs to be more representation (of Latinos in business). I’m first-generation Mexican-American. My parents came to the U.S. from Mexico City. I just think about all the cultural appropriation.
When you think of who is creating products and making money off your culture, it is not always Latinos. You’re seeing more of that appropriation vs. people in your community doing and creating. There’s a lot of multidimensional layers there, in terms of access to capital. If you don’t have the financial stability, you aren’t going to start something.
This business stems from being young and having the support from my parents to take the opportunity to do something.
College and careers
I’m studying sociology at Alverno. I’m interested in the social justice realm, but to be honest I just want to get a college degree. I’m a brown woman in America and I need some kind of credentials behind what I’m doing. Attending Alverno, I have been inspired on so many levels, especially by being in an all-women environment.
About agua fresca
It is refreshing, natural and slightly sweetened. People will ask me, what is this? They’re hesitant about trying them. I want to do more traditional Mexican flavors like tamarind, or tunas — the prickly pear cactus.
Taste and tradition
I gave it a lot of thought when I added paletas. I ended up getting a vintage cooler and use brick ice. I did think maybe I should get a cart, but I don’t want to take away from my community. I don’t want people to think I’m a paletero (a street seller of paletas and ice cream). I respect that tradition and community, which is big. This is just my first season in business.
Favorite flavors
The best-selling paleta has been the tamarindo, with tamarind and mango. I put it with my chamoy and chile blend and fresh lime juice when I serve it. The agua fresca, I always do different flavors, but the most popular would be mango mint or vegan horchata.
The horchata is vegan because I don’t consume dairy myself. I’ve never liked the taste of milk. I just can’t do it, so I wanted to experiment. I made a cashew base for my horchata, and it is perfect for people who don’t consume dairy, people who are vegan or lactose-intolerant.
Serving style
Especially because my base is farmers markets, I think green. I was looking at the most innovative farmers markets, and I saw the Green City Market in Chicago. Some of their requirements for vendors were really intense. I was inspired to do that with my business. I’m passionate about reducing waste, using biodegradable products. I don’t offer any straws, and no lids, to reduce waste.
Making her mark
I work at Escuela Verde. This year we’re piloting a new entrepreneur program and I’m working with a group of eight girls. We’re going to have a pop-up lunch every Friday at Velobahn, 316 W. Pierce St., right next door to the school. The students have a senior thesis, and they have to partner with a community organization. We’re going to be doing an actual lunch there. We are Sabor Verde Mke and post our menu on social media. Fork. Spoon. Life. explores the everyday relationship that local notables (within the food community and without) have with food. To suggest future personalities to profile, email nstohs@ journalsentinel.com.