Alright – so today we’ve got the honor of introducing you to Anamaris Cousins. We think you’ll enjoy our conversation, we’ve shared it below.

Anamaris, thanks for taking the time to share your stories with us today Can you walk us through some of the key steps that allowed you move beyond an idea and actually launch?

I grew up in a large, boisterous Panamanian family that is known for fun parties and events. It was second nature for my mother, Patricia, who not only loved to cook, but she was passionate about entertaining. Culturally, meals are a time to nourish our bodies, but also our souls and I was fortunate enough to enjoy this way of living. I married and moved to Houston, leaving my roots and family behind, I made new friends, but didn’t realize how much I missed the familial table. It wasn’t until I started traveling throughout South America as part of my job that the lightbulb went on. I would sit at restaurants and cafes and just watch diners enjoying each other, completely present and engaged. Taking the time to savor their meals and strengthen their bonds. It was also a fascinating and delicious experience into what I call the ‘real’ food of the Americas. I was (still am) fascinated by the vast diversity of flavors and ingredients present through local cuisine. I was dying to share it with as many people as possible. This was my initial spark.

Spark 2 was ignited while vacationing in Panama, it was in the Province of Bocas del Toro, to be exact. I booked a tasting menu at a tiny island restaurant called Guari Guari. You made a reservation, identified food allergies and showed up to enjoy whatever the chef prepared that evening. I’d never experienced a dinner like that and I loved hearing about each dish, the significance of the ingredients and its significance directly from the chef. This was 15 years or so ago, I couldn’t wait to share a similar experience with friends.

I started testing recipes I wasn’t familiar with and building a list of menu options. Obviously, the first meal had to be Panamanian, but I needed a name for this endeavor. I was already writing a cooking blog and had participated in various online competitions. As a prize for one of them, I received a special cut of Iberian pork from Spain that’s known as ‘secreto’ (which means secreto in Spanish). Its a coveted thin cut on the side of the neck, because it is a small cut, legend has it that butchers usually keep it to themselves, making it a ‘secret’ cut of meat. I started hosting my dinners for friends and friends of friends. It soon became a word of mouth event and I would gain a few new followers by posting on social media. The dinners were originally hosted in my home, I now have a space I lease and use to host monthly ‘pop ups’.

The other side of my concept centers around the idea of helping people host stress-free dinner parties. I know the importance of building memories AND being part of them, not in the kitchen, but at the table with guests. My menus always highlight Latin & Caribbean flavors and I include Spanish and Portuguese cuisine in my offerings because these countries have great influence in our cuisine.

It is important to me to showcase the food commonly enjoyed in Latin & Caribbean cuisine, so I curated a menu of options based on dishes I grew up with or tasted as I traveled, and continue to add new ones I discover through research. The truth is, you may come to 2 of my events featuring the same country and not repeat a single dish. There are a few dishes that seem to end up on the menu for private events, one of them is the beef short ribs braised in what I describe as a Panamanian mole made with red wine, coffee, chocolate and a bunch of spices. It should be the definition of decadence!

I began hosting events about ten years ago and have grown, evolved and pivoted to adapt to the needs and circumstances as they present themselves. In the beginning, I was focusing on celebrating special events such as milestone birthdays & anniversaries. Today I understand I need events that happen more often, so I’m building relationships with event planners and others who are involved in hosting/planning social events.

Becoming an entrepreneur has been an interesting ride. A career in corporate America is difficult to leave behind because it offers a level of security and certainty that doesn’t exist when YOU are it. Gone are vacation and sick days, steady paychecks, retirement plans and affordable benefits. As a solopreneur, I am the talent, marketer, troubleshooter and fixer. It is overwhelming and exhilarating all at once and I only wish I’d taken the plunge sooner!

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

I was born & raised in Panama City, Panama, where I was my mom’s shadow in the kitchen and began developing cooking skills around 5 years old. I love playing with food, combining recipes from around the world with the flavors and ingredients found throughout Latin America and the Caribbean. Chef competition shows, such as Top Chef and Tournament of Champions among many others are an obsession and great sources of inspiration.

I enjoyed a successful 16 year career as a conflict manager for a Fortune 500 O&G service provider here in Houston. Helping employees manage difficult situations and take control of their careers was very fulfilling, but I always turned to the kitchen to nurture my creative side. I was one of many people laid off as the pandemic hit and that allowed me to put all my passion and energy into connecting people through food and encouraging them to slow down and make memories.

I believe that food is the universal language that links us all. Through Secreto I offer unique and customized dining experiences to food lovers who are hungry to explore Latin and Caribbean culture through food. Whether they join my table for one of my open pop ups highlighting a specific country or by hosting a private event in the comfort of their home, I always promise a craveable and memorable food experience. Cooking classes are another way I share my love of cooking and discovering flavors and ingredients. I hope to have my own line of merchandise in the coming months.

We often hear about learning lessons – but just as important is unlearning lessons. Have you ever had to unlearn a lesson?

Sharing! People are curious about you, your journey and inspiration. This is something I still struggle with as a social introvert. I am inherently private, then I found a career that focused on asking questions and keeping my opinions to myself. Talking about myself, my struggles or successes, or pretty much anything else is a real struggle. What I’ve found is that every time I open up, push through the fear and anxiety of the share, people are so responsive AND receptive. Now I understand why some people love talking about themselves!

What do you think is the goal or mission that drives your creative journey?

It is two-fold. When I was conceptualizing the name and brand, my slogan was ‘bringing the dinner party back’. I grew up watching tv shows and movies in which dinner parties and family meals at home played a part. People got dressed up, tables were set and decorated, then they sat together and enjoyed a slow meal talking and laughing, completely engaged with each other. This is still true of how meals are enjoyed in my culture and I wanted to create a space where that was encouraged and celebrated.

The other goal is to share the breadth of flavors available in our cuisine, the diversity and complexity, the influences that come from around the world and end up transformed by the unique ingredients available in our continent. We have so much more than just tacos and rodizios to offer, it’s also so much better!

Contact Info:

• Website: www.secretopopup.com
• Instagram: https://www.instagram.com/secretopopup/
• Facebook: https://www.facebook.com/secretopopup/
• Linkedin: www.linkedin.com/in/secretopopup
• Youtube: https://www.youtube.com/@secretopopupbychefanamaris5515

Image Credits
Jessica McIntosh Anamaris Cousins