We’re excited to introduce you to the always interesting and insightful Karim Mejia. We hope you’ll enjoy our conversation with Karim below.
Karim, appreciate you joining us today. How did you come up with the idea for your business?
The idea for Kulcha Flavaz began back in 2019 when I was living in California. At the time, there was a lot of talk about a shortage of baby formula in stores, and it made me reflect on my roots. Growing up in a predominantly Garifuna community in Belize, baby formula wasn’t something we relied on. Instead, we had natural alternatives—mothers’ milk, porridges made from ground provisions, and other nutrient-rich foods that were part of our culture.
That memory stayed with me, and it planted a seed. I thought, “What if I brought that concept of natural, wholesome nourishment to the community here in Los Angeles?” It wasn’t just about feeding people—it was about connecting them to something more meaningful: food that healed, nurtured, and told a story.
Then, COVID-19 hit, and the world shifted. Restaurants and local spots were closing their doors, leaving fast food chains as the main option for many. I saw firsthand how this created a gap—people needed healthier, more holistic options, especially in times like these when health was at the forefront of everyone’s mind.
I knew this was a worthwhile endeavor because it wasn’t just about selling food; it was about solving a problem. People were craving more than convenience—they wanted nourishment. And what got me most excited was the opportunity to combine my heritage with my passion for cooking. The idea of bringing Garifuna-inspired dishes and holistic food to a community that needed it felt like a calling. It wasn’t just a business—it was a way to bring culture, health, and connection to the table.
Seeing the smiles on people’s faces and hearing their gratitude for flavors and nourishment they hadn’t experienced before confirmed I was on the right path. That’s how Kulcha Flavaz was born—not just as a food business, but as a movement to bring wholesome, culturally inspired meals to the community.
Karim, love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?
My name is Chef Karim Mejia, and I am the proud owner of Kulcha Flavaz, a business deeply rooted in my Garifuna heritage and passion for culinary excellence. As a certified chef with extensive experience in the culinary industry, I’ve dedicated my career to creating memorable dining experiences that combine health, culture, and flavor.
Growing up in Belize, food was always central to my life. It was more than just sustenance—it was a celebration of culture, a way of connecting with others, and a tool for nourishment and healing. This foundation inspired me to pursue formal training and refine my skills, eventually leading me to work in diverse culinary environments and master a range of techniques.
While I officially launched Kulcha Flavaz in 2019, the journey to this point began long before that. My culinary experience, combined with my upbringing in a vibrant Garifuna community, provided the perfect blend of expertise and cultural inspiration. In 2019, while living in Los Angeles, I noticed a significant gap in the market: a need for healthy, holistic meals made with intention. This realization became the catalyst for turning my vision into reality.
What do we offer?
Kulcha Flavaz specializes in flavorful, Garifuna-inspired meals and holistic dishes crafted from fresh, natural ingredients. From jerk chicken and creamy cassava to chickpeas and grilled salmon, every dish reflects a commitment to quality and cultural authenticity.
What sets us apart?
What makes Kulcha Flavaz unique is the blend of professional culinary expertise and cultural storytelling. Our dishes aren’t just meals—they’re experiences. Each bite brings together my years of training and my deep connection to Garifuna traditions, reimagined for modern tastes.
What problems do we solve?
In today’s fast-paced world, people often sacrifice health for convenience. Kulcha Flavaz bridges that gap by offering meals that are both wholesome and delicious. We provide a healthier alternative to fast food, delivering nourishment and comfort in every dish.
What am I most proud of?
I’m most proud of the impact Kulcha Flavaz has made in the community. Watching customers discover new flavors, share stories, and return time and time again reminds me why I started this journey. It’s about more than just food—it’s about creating connections and making a difference.
What do I want people to know?
Kulcha Flavaz is more than a food truck—it’s a celebration of culture, health, and community. Everything we do is driven by passion and purpose, and we’re here to offer more than meals. We’re here to serve nourishment for the body, inspiration for the soul, and a taste of something truly special.
Can you share a story from your journey that illustrates your resilience?
My journey as a chef and entrepreneur hasn’t always been smooth sailing. One story that stands out is how I navigated the challenges of launching Kulcha Flavaz during one of the most uncertain times—the onset of the COVID-19 pandemic.
When I decided to bring my vision of healthy, holistic food to life, I was excited but aware of the risks involved. I had been in the culinary industry for years, but this was a leap into uncharted territory—starting a food business in a bustling city like Los Angeles. I poured my heart into perfecting my recipes, sourcing fresh ingredients, and designing a menu that honored my Garifuna roots while catering to a modern audience.
Then, just as Kulcha Flavaz was gaining momentum, the pandemic hit. Businesses everywhere were shutting down, and the fear of the unknown loomed large. It felt like the world had turned upside down overnight. I could have given up. After all, the circumstances were far beyond my control, and the future was uncertain.
But giving up was never an option for me. Instead, I leaned into my resilience and adapted. I quickly pivoted my business model to meet the needs of the moment. With many people hesitant to dine out, I focused on takeaway options and partnered with delivery platforms to ensure my customers could still enjoy their favorite meals safely. I introduced family-sized meal bundles that offered comfort and convenience for those stuck at home.
The experience taught me the importance of flexibility and perseverance. It wasn’t easy—there were days when the challenges felt overwhelming. But I kept going because I believed in the value of what I was offering: nourishment, health, and a taste of home during a time when people needed it most.
Looking back, that period not only tested my resilience but strengthened it. Kulcha Flavaz survived, and more importantly, it thrived. It reminded me that every obstacle is an opportunity to grow, adapt, and emerge stronger. Today, when I see customers enjoying my food and hear how much it means to them, I know the journey—the highs and the lows—was worth every moment.
How did you put together the initial capital you needed to start your business?
Starting Kulcha Flavaz was a journey fueled by passion, creativity, and resourcefulness. Like many entrepreneurs, I had to navigate the challenge of securing funding to bring my vision to life. The process was a blend of careful planning, leveraging opportunities, and the invaluable support of a community that believed in my dream.
Initially, I relied on my personal savings to launch Kulcha Flavaz as a pop-up vendor. Having worked in the culinary industry for years, I used my experience and resources to start small, focusing on delivering high-quality meals that resonated with my cultural roots. This approach allowed me to minimize costs while establishing a loyal customer base.
When it was time to take the next step and transition from a pop-up vendor to a full-fledged food truck, I knew I needed additional funding. That’s when I turned to Kickstarter, a platform that aligned perfectly with my vision of community-driven support. I created a campaign that shared my story, my passion for holistic and cultural cuisine, and my goal of expanding Kulcha Flavaz to reach more people.
The response was overwhelming. People connected with the mission of Kulcha Flavaz, and the Kickstarter campaign became a pivotal moment in the journey. The grant provided the financial boost needed to purchase and retrofit the food truck, transforming the business and allowing me to serve the community on a larger scale.
This experience taught me the power of storytelling, transparency, and community engagement. The support I received wasn’t just financial—it was a reminder that people believed in what I was doing and wanted to be part of the journey. Today, as Kulcha Flavaz continues to grow, I carry that sense of gratitude and purpose with me.
Contact Info:
- Website: https://kulchaflavaz.com
- Instagram: instagram/kulchaflavaz
- Facebook: facebook/kulchaflavaz
